Rivetto Barolo Serralunga
Bright ruby red with orange reflexes, gentle bouquet of roses, violets, mature fruits and spices, at the palate is soft and elegant, sober, enjoyable soon even for long ageing, with delicate tannins.
Bright ruby red with orange reflexes, gentle bouquet of roses, violets, mature fruits and spices, at the palate is soft and elegant, sober, enjoyable soon even for long ageing, with delicate tannins.
Description
Bright ruby red with orange reflexes, gentle bouquet of roses, violets, mature fruits and spices, at the palate is soft and elegant, sober, enjoyable soon even for long ageing, with delicate tannins.
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Specifications
Serralunga d’Alba
340m
East, South-East, North East
Clayey-calcareous. Terrain with sub-alkaline reaction, with calcium presence, magnesium and iron.
100% Nebbiolo
Grapes from owned vineyards Serra, Manocino and San Bernardo with few grapes bought from organic grower. Selection in stages, carried out three times in the 45 days before the start of the harvest. Manual harvest as late as possible.
Stalk and grape seeds removal, pressing and room temperature maceration for 2 days on average. Duration of maceration in total 20/25 days. Controlled temperature fermentation at 28-30 °C. Malolactic completed.
Indigenous
gel bentonite
30 months in big oak barrels from Slavonia/Hungary/Switzerland
tasty risotto, tajarin with salsiccia ragù, tagliata of veal, delicate braised cheek, finanziera entrails, raw meat, ravioli del plin
The Producer
Our approach In 2011 we started to think and act organically in the vineyards (officially certified since 2016). In 2015 our evolution continued with the introduction of a Biodynamic approach to the entire property. Key changes to improve the ecosystem include, adding trees and plants in the vineyards, introducing a green garden, and building birdhouses. While we have always sought balance in the vineyards, we now look for it in every part of our environment. For us, that means no chemical weeding, no systemic anti-parasite treatments, and no chemical fertilization. In addition, we plant barley, oats, and clover between the vines to revitalize the soil. To keep soft the soil not to stress the roots of the vines. We use corroborates to reduce chemical treatments and we even make our own compost. To promote as much biodiversity as possible we practice farming diversification by incorporating other crops. Finally, we always bottle with the energy of the waning moon.
More on their website.
Awards
Wine Spetator 95 – 2006 – 16th in Top 100 Best wines of the world list
Wine Enthusiast 93 – 2015 and 2013
James Suckling 94 – 2015
Robert Parker 91 – 2014