Rivetto Barolo ‘Briccolina’ 2013

Why is this Wine so Yummy?

It’s always a pleasure when you try the wines of a producer like Enrico Rivetto for the first time. Already sold by the aromas coming from the glass, the palate made it clear this is a producer who has some serious craft!

The more I learnt about Rivetto the more it all makes sense.

It’s clear Enrico is pushing the boundaries. He’s educated, thoughtful, yet knows how to ask good questions and clearly respects the wisdom of previous generations.

These are wines of restraint, poise and purity. He has that inate sense needed to make exceptional wine balancing art and science.

My Find of the Year👌🏻

Enrico Rivetto introduces the 2013 Barolo Briccolina

MUNICIPALITY
  Serralunga d’Alba

ALTITUDE
 340 meters

EXPOSURE
 West, South-West

TERRAIN 
Extremely clayey and calcareous, with a strong marl presence at 2 meters deep. Sub-alkaline reaction soil.

VARIETAL 
100% Nebbiolo.

NOTE Briccolina is the pioneer vineyard for our biodynamic approach, introduced here in 2015

IN THE VINEYARD Scaled selection, carried out three times during the 45 days before the grape harvest. Manual harvest as late as possible.

IN THE CELLAR
 Stalk and grape seeds removal/pressing and maceration for 50/60 days on average, half of which  with submerged-cap and the others with floating cap. 
 No controlled temperature during the fermentation that occurs in special wood vat open at the top. Malolactic completed.

YEAST indigenous

CHARACTERISTICS Bright ruby red with orange reflexes, gentle bouquet of flowers and spices, at the palate is dry and elegant, sober, of good structure for long ageing, with delicate tannins.

SERVING TEMPERATURE
  16°C

PAIRINGS traditional bollito misto, civet rabbit, braised meat. Simply alone.

About Enrico Rivetto

Established in 1902 Enrico and his brother are the fourth generation of the family to make wine in Barolo.

In the vineyards, respect for the land shines through. They have worked to build bio-diversity and since 2013 have been certified organic and have started to introduce some biodynamic practices.

In the winery we see carefully handling of fruit, patience and like Massolino use of large open oak cuves for fermentation. The maceration times are much longer than Massolino’s, yet, the wines remain fresh and vibrant with supple tannins. Seed removal playing a part.

The hertiage breed produce they grow to fill their bellies is enough reason for me to want to visit the winery. Add the vino … enough said!

About Vintage 2013 at Enrico Rivetto

Where in the World is Enrico Rivetto?

The estate great vineyards are based in the Commune of Serralunga in the east of the Barolo region. They also have holdings in Barbaresco.