Barolo Ravera - Abrigo Giovanni

Viticulture

Additional Geographic Mention “Ravera”, municipality of Novello. Soil of Tortonian origin, made up of laminated Sant’Agata fossil marl. Calcareous, clayey, and very deep, 400 m above sea level with a south-easterly exposure. Typical espalier vineyards and Guyot pruning, average plant density of 4500 vines per hectare. The age of the vineyards varies from 20 to 35 years.

Vinification

Harvest: By hand, into crates, in mid-October, when phenolic ripening is complete.

Inification: Separate processing of the grapes picked in different parts of the vineyard. Destemming and temperature-controlled alcoholic fermentation in steel tanks, pumping over and – towards the end of fermentation – delestage. The duration of submerged cap maceration may vary depending on the quality of the vintage. Drawing off and spontaneous malo-lactic fermentation in stainless steel tanks.

Ageing: 38 months, at least 18 of which in French oak barrels of varying capacities. Subsequent blending in stainless steel tanks, with bottling taking place usually at the end of summer. Several months’ bottle ageing before release for sale in the January of the fourth year after harvest.

Pair with very tasty main courses featuring boiled, braised, and roast meats, game, and mature cheeses.

Serving Temperature: 18-20° C