TECHNICAL SHEET

Barbaresco
name:
Ravera [ra’vɜ:ra]
denomination:
Barolo DOCG
year:
2014
variety:
Nebbiolo 100%
VINEYARD
 
location:
Novello
MGA:
Ravera MGA (UTA)
planted:
1/3 in 1971, 2/3 - in 1996
yield:
53 hl/ha
harvest:
10 Oct. 20144
VINIFICATION:
Destemming & cold maceration for 2 days, vinification in vertical 500 l old French oak tonneaux (2-3 years) with no temperature control for 6-10 days with regular manual punch downs and aerations. Porstfermentation maceration for 25 days.
mlf:
in French oak tonneaux (500 l)
AGEING:
18 months in old French & American oak tonneaux (500 l), the rest - in stainless steel;
bottling:
16/08/2017 (Lot L0317223RVR)
production:
1275 bottles of which 19 magnums
ANALYSES
 
alc.% vol.
13,58%
pH:
3,47
total acidity:
6,18 g/l
volat. acidity:
0,68 g/l
resid. sugars:
0,6 g/l
total SO2:
95 mg/l
dry extract:
29,9 g/l

The vineyard: our property since 2013, total surface a bit less than a Piedmontese “giornata” (3749 sq.m.). Situated in the third nucleus of the cru Ravera, that runs between Cascina Parusso & Cascina Nuova, facing South-West. In 2013 all the Ravera grapes went into the Aculei Belnd. Since 2014 we have decided to release a part of it as cru, leaving the other one always for the Aculei;

The variety: 2014 has been the most difficult year in our winery’s history. The hot and rainy spring was followed by cool and rainy summer that fixed a new record - so much water has never fallen upon Italy since 1820! In September though the good weather came in and the high temperatures and the dry weather saved the vintage.

The wine: has been aged in tonneaux and barrels after one or two wines. The lots have been blended in June 2016 and the wine has been bottled one month later.

The name: one of the Top-20 crus of Barolo accordiong to Alessandro Masnaghetti (Enogea). Currently we cellar 10 hl of the 2015 vintage and then of the 2016 & the 2017 ones - 20,5 hl each.

The label: represents the hand drawn map of our cru Ravera vineyard.

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