clay and limestone, alternating with marl and fossiliferous sandstone, tending to “elveziano”.

spontaneous fermentation on the skins in truncated conical oak vats for 30-35 days. Malolactic fermentation is carried out in stainless steel.

24 months in oak barrels, and subsequent bottling in August. Ageing potential: 20 years and more

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.