REVA Barolo Ravera DOCG
Grape Variety: Nebbiolo, Michet clone
Region: Monforte d’Alba / Piemonte/ Italy
Vineyard: Novello, Ravera MGA
Winery established: 1867, renovated in 2011 with new ownership
Awards: 2015: 90 Wine & Spirits, 90 Wine Enthusiast, 93 Decanter
Soil: clay and limestone, alternating with marl and fossiliferous sandstone Elevation: 380 meters (1,246 feet)
Exposure: East, South-East
Planting density: 4,500 vines per hectare
Vinification: Manual harvest. Spontaneous fermentation with skin contact for 30-35 days in truncated conical oak vats. Malolactic fermentation in stainless steel. Aged for 24 months in oak barrels.
Tasting Note: Barolo Ravera is as extremely complex as it is balanced and elegant. Scents are spicy, with floral, red and black berries and tobacco notes. The acidity is always lively in the mouth, while it is full bodied with persistent but velvety, dense tannins
Production: 4,500 bottles
In 2011, Miro Lekes, wine lover and collector, brought together some of the most talented and passionate up-and-coming winemakers in Langhe. They established a new winery in Monforte d’Alba, where the friends were empowered to bring together the best of art, science, and tradition in simple pursuit of the best wines. The energy of the team, their close work in the vineyard, and their careful attention in the winery have produced wines of great purity that preserve as well as reflect the characteristics of their terroir. Visiting the winery is an immersive educational experience in the Langorolo winemaking, and in the collaborative rural relationships and ethical biodiversity that make the wines of this famous region truly great.
They grow all four biotypes of Nebbiolo--Lampia, Michet, Rose and Picotener--along with Barbera, Dolcetto, and a fascinating old plot of Sauvignon Gris. 35 hectares in the hills of Barolo, 9 of woods, 3 of hazelnuts and cultivated fields, and 23 hectares of vineyards, all farmed organically: in Monforte d’Alba, Barolo, Novello, Serralunga d’Alba, Grinzane Cavour, and, most recently, in Roddino (Alta Langa). Their Barolo wines display both the traditional philosophy of blending from more than one site, and the deepening interest in the micro-terroirs of Barolo’s crus, or MGAs, with labels from Cannubi, Ravera, and Lazzarito. Total production is about 60K bottles per year and total area of vineyards planted is 23