Rivetto Langhe Nebbiolo 2017

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👌🏻

Although the video below is about the 2016 it gives you an insight into the vineyards and winemaking of the wine.

GRAPE VARIETAL
 95% Nebbiolo and 5% Barbera.

MUNICIPALITY
 Sinio in Lirano adjacent to Barolo.

ALTITUDE 
340-400 m.

EXPOSURE 
West

TERRAIN
 Clay-calcareous.

IN THE VINEYARD Situated at the top of Lirano Hill, between Sinio and Serralunga d’Alba villages. Here the border of Barolo area crosses our property giving us the incentive to act always at our best.  
Late September, early October, manual harvest.

IN THE CELLAR
 After the stalk removal and pressing. After 2 days of maceration at cellar temperature we warm up at 30°C in steel tanks. The duration of maceration is 10-15 days and the malolactic is completed.

YEAST indigenous

CLARIFICATION
 gel bentonite

CHARACTERISTICS
 An extremely pleasing and drinkable wine, and although it has a high alcohol grade this never overpowers its fruity character.  Its red colour has Bordeaux reflections and the slow trickle from the edge of the glass confirms its optimal concentration and good body. The palate is caressed by a smooth tannin content typical of the Nebbiolo grape and by a warm and enveloping flavour.

SERVING TEMPERATURE 
16°C PAIRINGS ham and salami, vitello tonnato, tajarin and ravioli, white meats.

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!

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.