Driving past Asti, you’ll come to Alba, then pass Barolo--make sure to roll down the windows before taking on the stomach turning switchback ascent straight up the hill towards Serralunga. Just at the limits of the Barolo appellation, you will come across the Rivetto estate, 23 captivating hectares of planted vineyards, orchards, and gardens. Charles Lazzara, the president of Volio, met Enrico in 2005, beginning an incredibly fruitful partnership and even deeper friendship. Rivetto was only the second producer to join Volio’s portfolio. At the time, Enrico’s father was phasing out his involvement at the winery, which allowed Enrico to step into a more significant leadership role. He is extremely invested in poly farming as a method to naturally stabilize and enrich the vineyard, in turn allowing it to care for itself more sustainably. He remains committed to biodynamic farming and is currently in the process of becoming Demeter certified. And from this Eden he reaps remarkable rewards. His wines have gained considerable international admiration over the last ten years, really taking off in 2011 when his 2006 Barolo was ranked #16 on the Wine Spectator Top 100 list. In 2011 he planted his first Nascetta vines, which has been gaining momentum as an indigenous white varietal in a traditionally Nebbiolo-focused region. Enrico Rivetto can talk to anyone in the world about his wines. A farmer at heart, he has slowly and strategically stitched together a lush quilt of an estate atop the Lirano hill near the town of Serralunga. Each element of his domain feeds the others. His commitment to truly natural winemaking is apparent in the love with which he speaks about the birds, herbs, moss, worms, and vegetables that grow in and around the concentrated property. Rivetto benefits from having all 23 hectares of his lands (15 of which are vineyards) on the same hilltop, allowing him to care for the vines and react to problems more efficiently. It has facilitated an intimate familiarity with the behaviors, strengths, and weaknesses of his vines.
Ruby red with orange reflexes. Clean and clear aromas with floral notes. Good structure and finesse, kicking tannins typical from the Marcarini area." Robert Parker
Grown in Treiso with south-east exposure. Manually harvested in mid-October.
After the stalk and grape seeds removal and pressing the fermentation takes place at controlled temperatures of 28-30° C in steel tanks. Maceration for 20 days, malolactic is completed.