Name: Vietti Barolo Ravera
James Suckling Review: 95 points
"The beautifully fragrant roses are impossible to resist. This oozes charm. Also, there are red cherries, cocoa powder and an array of wild herbs in the mix. The palate has toned yet muscular tannins that build nicely to deliver a concentrated core of ripe red-cherry flavor that holds long, fresh and youthful. Great Barolo. Try from 2022."
Vinous Review: 95 points
"The 2015 Barolo Ravera is once again the head of the class at Vietti. Bright, sculpted and wonderfully nuanced, the Ravera is very pretty. Floral aromatics and the pointed, brilliant fruit that is such a Ravera signature are very much in evidence. Hints of blood orange, mint, crushed rocks and flowers add shades of complexity as the 2015 gradually opens up in the glass. This is one of the finer wines of the year. Don't miss it!"
- Antonio Galloni
Wine Advocate Review: 96 points
"Starting off a bit shy and closed at first, the 2015 Barolo Ravera showed noticeably better in the sample that had been opened a few hours prior to my arrival at the winery for my annual visit. This makes perfect sense as Vietti’s wines are intentionally slow at first but are built to endure the long haul. From the Novello township, this vineyard site is recognized for it power, structure and the uniquely broad approach it shows to the palate. There is a larger span of black fruit at its core. The positioning of the Ravera cru means it is open to the elements and the cold air from the Alps, and the wines result in freshness and mineral character as well. Luca Currado describes a salty, anchovy-like aroma that does indeed appear. Otherwise, this wine shows tightly polished and glossy tannins."
- Monica Larner
From the Winery:
"The grapes are selected from the single vineyard Ravera in Novello, planted with roughly 4500 units per hectare. The vines have an average age of 26 years with the oldest part planted in 1935. The roughly 3-hectare vineyard has a south-west exposure and a clay-limestone soil. Grapes are gently crushed and fermented for 4 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in casks that will continue until late spring. The wine spends over a year on fine lees without racking it. The wine is aged for about 30 months in Slovenian oak casks."