Barbera d’Alba Ciabot du Re 2018
Big, Black Fruit, Full bodied, Integrated tannins, Intense Aromas
A great vintage for this Barbera d’Alba, the winery’s top barbera from the Ciabot du Re vineyards.
Enticing, with intense aromas of dark fruit and amarena cherry, eucalyptus. On the palate an endless meadow of violets, more cherry, black ripe bramble berry, bitter chocolate, vanilla and black pepper.
Big, bold and elegant, a powerful and at the same time fresh wine, 15.5% ABV and you hardly notice!
For those who don't speak Piedmontese dialect, (and that includes me!) a ciabot is a tiny little house set in the middle of the vineyards, almost as though to protect them or to watch over the grapes, and this Ciabot du Re (Re is King in Italian) is surely fit for a king!
VINEYARD: Barbera, planted in 1975
EXPOSURE: vineyards in loc. Annunziata, measuring 0.7 ha, facing south, at 240 metres above sea level, and southeast, at 250 metres above sea level.
VINIFICATION: in horizontal roto-fermenters for about 8/10 days, with skins, followed by completion of alcoholic fermentation in stainless steel tanks for about 10/15 days. and malolactic fermentation in barriques.
AGEING: in French oak barriques, 80% new, for 18 months; bottling in July and release for sale in September two years after harvesting.
ANALYTICAL DATA: alcohol content 14.5/15.5 % Vol. total acidity: 5.80/6.50 g/l
“The philosophy behind the production of our wines starts with the assumption that a great wine is made in the vineyard.
This is why we personally devote meticulous care and attention to our vineyards, with constant respect for nature, as a sign of gratitude for the gifts it gives us.
For years now, we have been practising sustainable viticulture, carrying out just a few targeted treatments, mainly using sulphur and copper-based products and abandoning the use of pesticides and herbicides.
To produce high quality grapes and consequently high quality wine, we carry out two separate green harvests in summer, leaving about 50-60% of the bunches on the vine. This allows us to have a higher concentration of sugars and polyphenols inside the berries.
We take a “modern” approach to vinification, with maceration in temperature-controlled roto-fermenters at a constant temperature of approximately 28-30°C, using only native yeasts.
Alcoholic fermentation is completed in stainless steel vertical tanks, after removing skins and seed.
Malolactic fermentation, for wines that are going to age, takes place in wood.
We use mainly French oak barriques to age our wines, with a percentage of new wood that has gradually been reduced over the years.
We have chosen not to fine or filter our wines, so that every individual nuance is left intact.
Our approach to vinification aims to produce Barolo which is perfect for long bottle-ageing, but which can also be appreciate and understood when still young.”https://www.revello.wine/en/
A great vintage for this Barbera d’Alba, the winery’s top barbera from the Ciabot du Re vineyards. Enticing, with intense aromas of dark fruit and amarena cherry, eucalyptus. On the palate an endless meadow of violets, more cherry, black ripe bramble berry, bitter chocolate, vanilla and black pepper.