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!
My Find of the Year👌🏻
Today we offer four of Enrico’s wines with the 2017 Langhe Neb, 2015 Barolo di Serralunga, 2013 Barolo Riserva Leon and 2013 Barolo Briccolina.
2017 Enrico Rivetto Langhe Neb
Such a beautiful Langhe Neb, entrancing perfume, great energy, vital red fruit. Love the tannins and mouthfeel, much more depth and fineness than most Langhe Neb. Wicked core of fruit of great length and depth. An impressive intro to Rivetto’s Neb’s. The élévage is bang on! Puppy fat is gone and the development and intrigue for Neb at this price point is excellent. The light splash of Barbera works wonderfully. In the top few Langhe Neb’s from 2017 I’ve had.
2015 Enrico Rivetto Barolo del Comune di Serralunga d’Alba
A couple of weeks ago I had Massolino’s DOCG from 2015 and was super impressed. Now another 2015 from Enrico Rivetto, this time 100% Serralunga, the prices steps up a notch, but, wow, so does the quality. Like the Langhe Neb the energy is palpable. Then add even more harmony and the tannins, just stunning, so fine, delicious, elegant. Of all the Barolo and Barbaresco I’ve tried recently at this price point only Bondonio’s Starderi is playing at this level for this coin. This is what happens when a winemaker knows how to perfectly balance the art and science of making exceptional wine!
Paul Kaan – Chief Wine Hacker, Wine Decoded
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.
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.
About Vintage 2015 at Enrico Rivetto
The 2015 Vintage was a warm one with the picking window coming forward. Rivetto has timed his run beautifully making fresh, vibrant Barolo. Often in such a vintage ripeness of tannin can be a challenge. No such problems here. Enrico’s handly of the fermentation and post-fermentation maceration is skilled. He has adopted seed removal to ensure no bitter hard tannins are imparted into the wines during maceration. The resulting mouthfeel in the 2015’s is excellent.
2015 began with high levels of snow providing good water reserves. Combined with mild spring temperatures and various rain falls, bud break and flowering were early, followed by an excellent fruit set. From the second half of June throughout July, there was no rain and temperatures stabilized to above-average maximums. Fortunately, the vineyards were not stressed thanks to the plentiful water reserves. In terms of quantity, production was average allowing for careful, targeted green harvesting with special care taken to ensure foliage was managed to provide good protection for the clusters. There was no disease pressure so preventative measures were not required. The white varieties were harvested between the end of August and mid-September and the excellent sugars were matched by wonderful acidity. The Dolcetto harvest began around the second week in September and the wines were aromatic, softer and deeply coloured. Barbera is the variety which perhaps most benefited from the 2015 season with the usually high acidity tempered by excellent ripe tannins, dense colours and richly flavoured fruit and body. Nebbiolo ripened perfectly, though slightly earlier than the last few years. The excellent quality of the tannins balanced by perfect acidity will certainly ensure elegant, long-lasting wines with good structure.
2013 Vintage
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.
Your tongue will thank you!
*We will only receive a few bottles of the Crus. 1st come 1st served.
About the Wines
2017 Langhe Nebbiolo
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.
Such a beautiful Langhe Neb, entrancing perfume, great energy, vital red fruit. Love the tannins and mouthfeel, much more depth and fineness than most Langhe Neb. Wicked core of fruit of great length and depth. An impressive intro to Rivetto's Neb's. The élévage is bang on! Puppy fat is gone and the development and intrigue for Neb at this price point is excellent. The light splash of Barbera works wonderfully.
2015 Barolo del Comune di Serralunga d'Alba
Although the video above is about the 2014 it gives you an insight into the vineyards and winemaking of the wine.
GRAPE VARIETAL 100% Nebbiolo.
MUNICIPALITY Serralunga d’Alba
EXPOSURE East, South-East, North East
TERRAIN clayey-calcareous. Terrain with sub-alkaline reaction, with calcium presence, magnesium and iron.
ALTITUDE 340-420 mt on average
IN THE VINEYARD grapes from owned vineyards Serra, Manocino and San Bernardo with few grapes bought from organic grower. Selection in stages, carried out three times in the 45 days before the start of the harvest. Manual harvest as late as possible.
IN THE CELLAR Stalk and grape seeds removal, pressing and room temperature maceration for 2 days on average. Duration of maceration in total 20/25 days. Controlled temperature fermentation at 28-30 °C. Malolactic completed.
YEAST indigenous
CLARIFICATION gel bentonite
CHARACTERISTICS Bright ruby red with orange reflexes, gentle bouquet of roses, violets, mature fruits and spices, at the palate is soft and elegant, sober, enjoyable soon even for long ageing, with delicate tannins.
SERVING TEMPERATURE 16°C
GRAPE VARIETAL 100% Nebbiolo. A native Piedmont grape with a late harvest period, recognized for its quality since the ancient Roman epoch. The wine obtained is characterized by extraordinary refinement, exceptional ageing capacity and strong tannin content.
MUNICIPALITY Serralunga d’Alba
IN THE CELLAR After 5 years of aging, Barolo may crown itself with the title of “Reserve”. We select our Barolo Riserva from the barrels with the greatest potential for ageing and it is at its best after 15-20 years.
YEAST indigenous
CLARIFICATION gel bentonite
CHARACTERISTICS Special selection of our Barolos that presented a high aptitude for ageing in our in-barrel tastings. A wine that expresses its best over the long term. The extra years of ageing guarantees the greater smoothness of the tannins and an intense bouquet.
SERVING TEMPERATURE 16 °C
Exotic aromas of plums, flowers and ash follow through to a full body, with ripe and chewy tannins and a long, flavorful finish. Very tight and powerful. Needs five or six years to come together. Try in 2025.
A couple of weeks ago I had Massolino's DOCG from 2015 and was super impressed. Now another 2015 from Enrico Rivetto, this time 100% Serralunga, the prices steps up a notch, but, wow, so does the quality. Like the Langhe Neb the energy is palpable. Then add even more harmony and the tannins, just stunning, so fine, delicious, elegant. Of all the Barolo and Barbaresco I've tried recently at this price point only Bondonio's Starderi is playing at this level for this coin. This is what happens when a winemaker knows how to perfectly balance the art and science of making exceptional wine!
2013 Barolo Leon Riserva
GRAPE VARIETAL 100% Nebbiolo. A native Piedmont grape with a late harvest period, recognized for its quality since the ancient Roman epoch. The wine obtained is characterized by extraordinary refinement, exceptional ageing capacity and strong tannin content.
MUNICIPALITY Serralunga d’Alba
IN THE CELLAR After 5 years of aging, Barolo may crown itself with the title of “Reserve”. We select our Barolo Riserva from the barrels with the greatest potential for ageing and it is at its best after 15-20 years.
YEAST indigenous
CLARIFICATION gel bentonite
CHARACTERISTICS Special selection of our Barolos that presented a high aptitude for ageing in our in-barrel tastings. A wine that expresses its best over the long term. The extra years of ageing guarantees the greater smoothness of the tannins and an intense bouquet.
SERVING TEMPERATURE 16 °C
Some savory, aged-meat aromas with dried spices and red berries, leading to a palate that has a juicy yet firm spread of tannins and a long, sturdy and structured finish. Drink or hold.
2013 Barolo Briccolina 2013
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.
Violet, rose petal, dried hay, grilled herb and balsamic aromas all merge together on this delicious red. Full bodied and elegantly structured, the tight savory palate delivers wild strawberry, crushed raspberry, tobacco and star anise alongside firm refined tannins. Fresh acidity lends balance and tension. Drink 2023–2033.
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Giovanni, the Serralunga Master has been at it again!
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