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Barolo Ravera 2011 - Vietti Maximize

Barolo Ravera 2011 - Vietti

Data sheet
  • Winery: Vietti
  • Denomination: Barolo DOCG
  • Nation: Italy
  • Variety: Nebbiolo 100%
  • Production area: Castiglione Falletto (CN)
  • Region: Piedmont
  • Year: 2011
  • Gradation: 14,5%
  • Bottle: 75 cl
  • In Vineyard: Manure as a natural fertilizer, use only copper and sulfur as a pesticide
  • Vinification: 34 days in steel vats, 5 days of pre-fermentation cold maceration, alcoholic fermentation, then a long post-fermentation maceration at a temperature between 30/32 ° C. Loleta Malolattica in large barrels.
  • Yeast: Indigenous
  • Aging: 32 months in large traditional oak barrels. Bottled without filtration in July 2014.
  • Match with: Meats
  • Serving Temperature: Temperature 16° C
  • Typology: Red
  • Premi: 95/100 Robert Parker "The Wine Advocate", 94/100 Falstaff Magazin - Cellar Tracker, 93/100 Wine Spectator - Wine Enthusiast, 17/20 El Mundo Vin - Vinum Wine Magazin, 16.5/20 Jancis Robinson
  • Ideal consumption: Da 2018 a 2038
  • Our judgment: 94/100 Superb Wine

135,00 €

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Last 2 bottles in stock

01007-10BASSO

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It comes from Nebbiolo grapes grown in the 2.7 hectares of land in the Ravera vineyard, in the municipality of Novello. The grapes, once harvested, were vinified by alcoholic fermentation activated by indigenous yeasts and 35-day maceration in steel tanks (5 of which by pre-fermentative cold maceration). The wine is then spent in large barrels where malolactic fermentation takes place until late spring. Aging takes place for 32 months in large traditional oak barrels, bottling took place in July 2014.

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wine description

It comes from Nebbiolo grapes grown in the 2.7 hectares of land in the Ravera vineyard, in the municipality of Novello. The vineyard is cultivated with 4900 plants per hectare between the ages of 5 and 60; the exposure is south-west and the calcareous-clayey soils. The grapes, once harvested, were vinified by alcoholic fermentation activated by indigenous yeasts and 35-day maceration in steel tanks (5 of which by pre-fermentative cold maceration). Daily replacements are carried out in the cellar by applying an ancient system known as "submerged cap". The wine is then spent in large barrels where malolactic fermentation takes place until late spring. The wine therefore remains for over a year on the lees of malolactic and co2 fermentation in a reductive environment without sulfur. Aging takes place for 32 months in large traditional oak barrels, bottling took place in July 2014.

aging capacity

Wine with great evolutionary perspectives.

small tips

Taste it at a temperature of 16 ° C combined with beef cheek in red wine.

  • Product Name:Barolo Ravera 2011 - Vietti
  • Product Reference: 01007-10BASSO
  • By Vietti
  • Price: 135,00
  • Product Width: 0.00 cm
  • Product Height: 0.00 cm
  • Product Depth: 0.00 cm
  • Product Weight: 1.50 kg
  • Description: It comes from Nebbiolo grapes grown in the 2.7 hectares of land in the Ravera vineyard, in the municipality of Novello. The grapes, once harvested, were vinified by alcoholic fermentation activated by indigenous yeasts and 35-day maceration in steel tanks (5 of which by pre-fermentative cold maceration). The wine is then spent in large barrels where malolactic fermentation takes place until late spring. Aging takes place for 32 months in large traditional oak barrels, bottling took place in July 2014.
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