BAROLO RAVERA
NOVELLO - MGA RAVERA
LOCATION: Novello
VINEYARD AREA: 3,5ha | ALTITUDE: 380 m | EXPOSURE: East – Southeast | SOIL: clayey limestone, very compact, rich in minerals and limestone | VARIETY: Nebbiolo Michet
In Novello, within the Ravera Menzione Geografica Aggiuntiva, we cultivate 3 and a half hectares of vineyards, of which one and a half hectares are planted with Nebbiolo. Ravera is a “magical” place for Barolo, which, thanks to soils rich in clay and limestone, acquires a noble, robust but elegant structure characterized by a rich aromatic profile. A distinctive trait of Ravera is its microclimate: the cool breeze blowing from the nearby Alps allow the ripening of the bunches (which are all clones of Nebbiolo Michet here), yielding grapes with unmistakable organoleptic characteristics
Barolo Ravera needs good aging times to best express itself: we have therefore decided to allot 4 years of aging, one more than the minimum allowed by the specification. Like Lazzarito, Ravera also comes out exclusively during the best vintages and only if it corresponds to our standards of taste and expressiveness. This vineyard yield Barolo Docg Ravera
vinified exclusively during the best vintages after meticulous quality control
at least 4 years of aging
HECTARES: 1,1 ha
EXPOSURE: East, South-East
ALTITUDE: 380 m
GRAPE VARIETY: Nebbiolo 100%, Michet clone
PLANT DENSITY: 4.500 vines per hectare
TYPE OF HARVEST: manual
PRODUCTION:4.500 bottles
SERVING TEMP.: 18° C
FORMAT: 0.75 L | 1.5 L Magnum | 3 L Jeroboam
SOIL: clay and limestone, alternating with marl and fossiliferous sandstone, tending to “elveziano”.
VINIFICATION: spontaneous fermentation on the skins in truncated conical oak vats for 30-35 days. Malolactic fermentation is carried out in stainless steel.
AGEING: 24 months in oak barrels, and subsequent bottling in August. Ageing potential: 20 years and more SENSORY PROFILE Barolo Ravera is as extremely complex as it is balanced and elegant. Scents are spicy, with floral, red and black berries and tobacco notes. Acidity is always lively in the mouth, while it is full bodied with persistent but velvety, dense tannins.