ABOUT

An area of more than 35 hectares, of which 23 are planted with organic vineyards. Six different terroirs. The Langhe of Barolo and the Alta Langa. A wine resort nestled in the hills of Monforte d'Alba and a Michelin-starred restaurant.

Réva is much more than a winery, it is an agricultural reality. A «living being» made up of different interdependent bodies that are linked to each other, designed to create a multifaceted and multifunctional rural reality with a circular economy and holistic philosophy.

A unique and protected place, where each crop is the cultivation of respect and of the right relationship with nature: where the forest communicates with the vineyard, the vineyard is part of the cultivated fields and the fields welcome beekeeping. And the agricultural production, considered as local and self-sufficient, becomes food for man, the heart of the food and wine experience is at the restaurant FRE, located within the Resort in Monforte d’Alba, also part of Réva’s agricultural body.

HISTORY

Réva is the dream of producing the absolute of wine, one with a complete character, an authentic and inimitable fruit of a territory that has in itself all the energy to produce perfection.

A wine strongly linked to its land of origin, whose uniqueness is guided by scientific, biological and biodynamic criteria, which put the best production techniques and human experience to good use in an innovative and ethical vision of work.

  • The absolute protection of natural biodiversity
  • Enhancement of rural collaboration between vineyards, cultivations and the surrounding area.
  • Soil zoning and planting of the most suitable vinicultural biotypes.
  • Attention to the work of man and his well-being
  • Circular economy, one that is capable of regenerating itself thanks to the reintegration of production within the company.
  • Holistic view of the work in the vineyard and in the field, wherein each “product” of the earth is the result of the natural and human connections it has established with the surrounding environment.
  • Use of the best oenological technologies in service of the purity of wine and the preservation of the characteristics of its territory.
  • Creation of a rural reality that is active and open to all, designed to welcome visitors within an immersive and educational experience.