Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong

Drinking window

Best 10 to 35 years from vintage.

vintage10 yrs35 yrs37 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: red fruit, chalk, white pepper, floral

Palate: ripe red berries, mineral

From the Ravera cru in Novello, this is a very elegant, refined Vietti Barolo: complex floral and chalk-edged red fruit with taut, compact tannin and a vibrant, vertical acid line.

What it pairs with

With cheese

Castelmagno Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces. Ossolano Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own. Gorgonzola Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.

How to serve Vietti Barolo Ravera

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Agnolotti del plin, Roast veal, Raschera cheese. Match the wine's structure to the dish's fat and salt.

History

Vietti added the Ravera cru in Novello to its Barolo range in the late 2000s, prizing its elegant, chalk-driven expression of Nebbiolo.

  1. 2008Vietti first bottles Barolo from the Ravera cru

Facts

Producer
Vietti · visiting guide
Grapes
Nebbiolo (100%)
Classification
Barolo DOCG
ABV
14.5%
Price
EUR 200 to 400 at retail
Drinking window
10 to 35 from vintage
First vintage
2008

Frequently asked about Vietti Barolo Ravera

What does Vietti Barolo Ravera taste like?

On the nose, red fruit, chalk, white pepper, floral. On the palate, ripe red berries, mineral. Structurally full-bodied, firm tannins, high acidity with a long finish. From the Ravera cru in Novello, this is a very elegant, refined Vietti Barolo: complex floral and chalk-edged red fruit with taut, compact tannin and a vibrant, vertical acid line.

When should I drink Vietti Barolo Ravera?

Drink 10 to 35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Vietti Barolo Ravera?

Agnolotti del plin is the canonical pairing. Other strong matches include Roast veal and Raschera cheese. The wine's vertical acidity cuts the rich meat-stuffed pasta.

What grapes are in Vietti Barolo Ravera?

The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.

Tags

cellar worthy dry firm tannin full body high acid mood elegant mood refreshing nebbiolo occasion cellar occasion special old world pairs with aged cheese pairs with poultry pairs with red meat price luxury single vineyard still red

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