Still
Marziano Abbona & Giuseppe Caviola
Barolo DOCG
Nebbiolo
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
Organic
Sand, clay, and loam mixture
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 core wines.
Crushing-destemming followed by 24-hour maceration with skin contact at 15-18° C (59-64° F). Alcoholic fermentation is spontaneous, done with indigenous yeasts and in contact with skins for 20 days in stainless steel tanks at controlled temperatures, max 32-33° C (90-91° F); daily pumpovers. Submerged cap maceration at 22° C (77° F) for 40 days follow. 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.
Vegan
Delaware, New Jersey, New York, and Pennsylvania
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.