Vietti Ravera Barolo

Vietti Ravera BaroloWinemaking: 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 25 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

Salty seasoning brings a briny character with tangy crisp seaweed and smoky bacon swirling on the surface with hints of sweet vanilla

rather than a predetermined age

spices such as white pepper and just enough “wildness” to keep you coming back for another glass

Excellent with food such as fish and seafood or on its own on a hot summers afternoon

Florals and cedar beckon attention

It is a bottom fermented beer with a golden colour

The firm textured tannins

The yields are small but the rewards are plentiful resulting in only 200 dozen of the best Shiraz we could make

spicy flavours that where transformed with the alchemy of the Solera Vat

black forest cherries

Our Assyrtiko journey has been fascinating and has enabled us to produce a wine which

A medium bodied fresh red wine