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Rivetto Barolo Del Comune Di Serralunga D'Alba DOCG 2016

Rivetto Barolo Del Comune Di Serralunga D'Alba DOCG 2016
Biodynamic
In Stock
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$72.00
/ 750 ml
SKU: RIV-BLO-16
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$864.00
/ Case of 12
 

"I am a farmer, a basketball fan and a free spirit. I work and live in Liranoa biodynamic garden in the Langa of Barolo, between the hills of Sinio and Serralunga d’Alba. I grow vines, fruit trees, herbs and cereals.

I believe that wine is magical because it allows me to be heard. And I can tell people about a new way of looking at the land and how it’s worked. A way of genuinely celebrating the beauty and harmony of nature.

Lirano is a magnetic hill, a place crossed by contrasting natural forces, yet it remains balanced. A middle ground between Alta Langa and the Barolo hills, a ridge between Sinio and Serralunga d’Alba, among woods and vineyards, amidst the Alps and the Ligurian Sea.

Some call it an awakening, and they become the men and women they were meant to be. For me, this sense of awareness made me feel part of a whole; it made me see what I though was single and independent bodies, as a harmonious system made up of complementary elements that interact with each other."

- Enrico Rivetto

Wine Specs
Vintage
2016
Varietal
Nebbiolo
Appellation
Piemonte
Aging
30 months in big oak barrels from Slavonia/Hungary/Switzerland. 6 months minimum in bottle.
Alcohol %
14.5
Wine Profile
Tasting Notes
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.
Production Notes
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. YEASTS: Indigenous CLARIFICATION: Gel bentonite
Food Pairing Notes
Tasty risotto, tajarin with salsiccia ragù, tagliata of veal, delicate braised cheek, ravioli del plin.
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