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1.5 L Magnum
3 L Jeroboam
clay and limestone, alternating with
marl and fossiliferous sandstone, tending
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.