Nebbiolo, Rivetto
Wine Specs
Langhe, Piedmont
Alcohol %

Nebbiolo, Rivetto

3 In Stock
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SKU: Nebbiolo_Rivetto_BTL

Enrico Rivetto can talk to anyone in the world about his wines. A farmer at heart, he has slowly and strategically stitched together a lush quilt of an estate atop the Lirano hill near the town of Serralunga. Rivetto benefits from having all 23 hectares of his lands (15 of which are vineyards) on the same hilltop, allowing him to care for the vines and react to problems more efficiently. He is extremely invested in poly farming as a method to naturally stabilize and enrich the vineyard, in turn allowing it to care for itself more sustainably. He remains committed to biodynamic farming and is now the first Demeter certified producer in the zones of Barolo and Barbaresco. His wines have gained considerable international admiration over the last ten years, taking off in 2011 when his 2006 Barolo was ranked #16 on the Wine Spectator Top 100 list.

Traditional, Slavonian oak botti aged and "oak neutral" on the palate to promote Nebbiolo's fruit and round out young tannins.[Many traditional Italian wine producers have eschewed the newfangled use of small French barrique, 225 litre oak barrels, preferring instead to produce wines that remain faithful to their traditional Italian roots by ageing in large botti. Such botti, traditionally made with oak from the forests of Slavonia, an historic region now located in Croatia, may last for decades and longer, and the old wood, sometimes encrusted with tartrates and sediment within the barrels, may not lend any obvious flavors to the finished wine.]

Wine Profile
Winemaker Notes
Stalk removal and pressing. After 2 days of maceration at cellar temperature, warmed up to 86° F in steel tanks. The duration of maceration is 10-15 days and the malolactic is completed.

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