Vietti "Ravera" Barolo DOCG 2011 [1.5L MAGNUM]
(Piedmont, Italy) - [VM 96] [JS 93]

About the Winery:
Located in the heart of the Langhe hills, at the top of the village of Castiglione Falletto, the Vietti wine cellar was founded in the late 1800s by Carlo Vietti. Alfredo Currado married Luciana Vietti and is largely responsible for the resurrection of the Arneis grape. Today the estate is led by Luca Currado Vietti and his wife Elena.

In 2016 the historic winery was acquired by Krause Holdings, enabling Luca and Elena Currado, the fourth generation in charge of the Vietti brand, to add a number of prized crus to the estate’s holdings, all while maintaining the family approach for which the cellar has always been known.

Notes from the Winemaker:

Intense garnet red color. Very classic and traditional with a robust structure and intense tannins. Bouquet still closed right now with slight hints of yeast. It opens slowly in the glass with hints of spice and menthol. In the final the powerful structure and concentration soften the tannins potential.

Food Pairings: Game, red meats, cheeses

Winemaking:
From the single vineyard Ravera in Novello with 4.900 plants per hectare and between 5 and 60 years old. Ravera in Novello is a fabulous hill facing south-west, with a calcareous-clay ground. Total surface of 2.7 hectares. The production is of 20 hectoliters per hectare.
35 days in stainless steel vats, 5 of which are in cold pre-fermentation maceration, alcoholic fermentation, and then a long post-fermentation maceration at a temperature between 30/32 ° C (86-89.6°F). Daily air pumping-over using the old system called submerged cap. Slow malolactic fermentation in large casks almost until the end of the spring. The wine then stays more than a year on the lees and the Co2 produced during the malolactic fermentation in a reductive environment without sulfur.

Aging: The wine is aged for 32 months in Slovenian oak casks. Bottled unfiltered on July 2013.

Grapes: 100% Nebbiolo
Alcohol: 14.92% Alc. by vol.
Total Acidity: 6.01 g/L.
Total dry extract: 30.4 g/L