Barolo Fratelli Revello 2017
elegant tannins, Full bodied, Intense varietals flavours, Very Long Finish
A quintessential Barolo, perfect for long bottle-ageing, but which can also be appreciated now, and an excellent quality-price-ratio.
Translucent red brick colour, intense aromas, cherry, raspberry, oak and earthy and herbal notes. On the developing palate flavours of sour cherry, currants, toasty smoky oak and earthy herbs.
Generous acidity, full body with big fine tannins on long finish, elegant and polished style, still young and tannins will develop well.
A Barolo that shows admirably well the winery's approach to vinification: producing a wine which is perfect for long bottle-ageing, but which can also be appreciated and understood when still young.
VINEYARD: Nebbiolo, planted in 1960 – 2000
EXPOSURE: vineyards in loc. Annunziata, measuring 2.3 ha, facing southeast, at 250 metres above sea level, and southwest, at 260 metres above sea level.
SOIL: Calcareous – Clay
YIELD PER HECTARE: 6.0/7.0 tonnes of grapes
HARVEST TIME: early-mid October
VINIFICATION: in horizontal roto-fermenters for about 6/8 days, with skins, followed by completion of alcoholic fermentation in stainless steel tanks for about 10/15 days. and malolactic fermentation in steel tanks.
AGEING: in French barriques, 20% new and 80% already used for 24 months; bottling in July the year before release for sale; sale in March of the fourth year after harvesting.
ANALYTICAL DATA: alcohol content 13.5/14.5 % Vol. total acidity: 5.10/5.80 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 quintessential Barolo, perfect for long bottle-ageing, that can also be appreciated now, and an excellent quality-price-ratio. Translucent red brick colour, intense aromas, cherry, raspberry, oak and earthy and herbal notes.