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Italy, Piedmont, Barolo DOCG
Marziano Abbona has distinguished itself as one of the region’s finest producers. The Abbona family has been cultivating vineyards since the 1920’s and Marziano Abbona began bottling wine under the family name in the 1970’s. Abbona owns a total of 40 hectares in Dogliani, Barolo, and Barbaresco, in Piemonte. Each vineyard is planted with the varietal that benefits most from that particular site. In the mid-20th century Celso Abbona planted the legendary vineyard Bricco Doriolo, located in Santa Lucia di Dogliani. Today, this vineyard not only embodies the historical memory of the company, but it represents one of the most prestigious crus of Dogliani. The winery’s flagship wine comes from this vineyard, named the Papà Celso in honor of this great man.
The vineyards of Abbona extend for a total surface area of 52 hectares (128 acres) over the best-positioned territories in Dogliani, Monforte d’Alba and Novello. All owned by the winery, the vineyards include some of the most renowned crus in the Langhe and are cultivated in the highest respect for the surrounding environment and for those who work in the vineyards.
The vineyards are cultivated and harvested by hand following methods passed down for generations. Many of the family vineyards are cultivated with old-growth vines up to 60 years of age. These express the highest quality of the territory where they were planted. Following the French tradition of classifying land parcels, the winery’s vineyards are divided by land quality according to factors of microclimate, position, and geology. Abbona uses only grapes from the best vineyards, located in the higher hills, to make their cru wines; the other grapes are used to make their more basic wines.
Sand, clay, and loam mixture
Vineyard of production: Ravera - Novello, 3.8 ha. Ravera is Novello's most famous cru, and makes the best Barolos of the zone.
Average age of vineyards: 36 years
Yield: 7 tons per hectare
Crushing-destemming followed by 24-hour maceration in contact with skins at 15-18° C (59-64° F). Alcoholic fermentation is spontaneous, done with indigenous yeasts and in contact with its skins for 20 days in stainless steel tanks at a controlled temperature, max 32-33° C (90-91° F); daily pumpovers. Submerged cap maceration at 22° C (77° F) for 40 days follows. Finally, dry racking, decantation, and transfer to barrels. Average sulfite level: 40 mg/L. 1,100 cases produced annually.
In 500 liter barrels for the first 12 months, then transferred to oak barrels of 50 hectoliters for 24 months. Assemblage and bottling done in January, then rests in the bottle at a constant temperature of 14° C (52° F) for six months before release.
Fruity and soft characteristics in the aroma and in the mouth. Ravera is ideal for someone who would like a great Barolo, but does not want to wait years to open it.