The Rivetto family wine business began in 1902 and is now in the hands of fourth generation Enrico Rivetto, whose winemaking philosophy is one of minimum intervention and maximum respect for the vineyard. No synthetic chemicals are used in the vineyards and the vine rows are planted with native grasses and legumes.
Situated between the villages of Serralunga and Sinio, under Enrico’s leadership, Rivetto has gone from strength to strength, producing elegant, supple and very drinkable examples of the best Piedmont has to offer.
This red wine comes from selected vineyards in the Serralunga d’Alba area. It is refined in traditional big (30 hl) Slavonia oak casks for at least 30 months. In the mouth it is pleasant with a soft tannin taste, never aggressive. Suitable for long ageing but can be drunk after 3 years of ageing. It has a nice fruity bouquet that guarantees very good drinkability.
93/100 Wine Enthusiast (2015 Vintage)
"Wild berry, eucalyptus, scorched earth and dark spice aromas lead the way. On the taut, smooth palate, fine-grained tannins accompany Marasca cherry, cranberry compote and licorice."
93/100 Treve Ring, gismondionwine.com (2015 Vintage)
"Youthful, energetic, travelled Enrico Rivetto farms his family's estate with a philosophy beyond biodynamics, and towards complete biodiversity. From three vineyards in Serra, Manocino, and San Bernardo, all in the eastern corner of Barolo, and at 340-420m, this was harvested in three stages over 45 days. This nebbiolo was destemmed and deseeded before native fermentation and 25 days maceration. The deseeding technique is one devised by Enrico to remove the bitter pips from the wine, providing a silkier, smoother wine. Serious and structured, with ripe cherry, raspberry, violets, iodine and ferrous notes. Tannins are fine and grippy, running the long length of this wine to a peppery and mineral salted finish. Huge intensity, but with a gentleness, grace, and restraint, which is what top quality Barolo strives to be. Drinking beautifully now, but will reward with cellaring."