Marziano Abbona & Giuseppe Caviola
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
Sand, clay, and loam mixture
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.