Azienda F.lli Revello: three fantastic 2010 Baroli

Barolo DOCG Gattera 2010

Varietal: 100% Nebbiolo

Vineyard extension: 1.3 hectares

Average production/year: 5,400 bottles

This wine matures in large Slavonian oak casks (15 hectolitre capacity). The use of less “invasive” wood makes this wine more “ready”. The nose is impressive (for Carlo the nose is the most important feature of a wine): officinal herbs, china root, mint. In the mouth it is very drinkable and very pleasant. The tannins are evident, but silky. The aromatics return in the aftertaste. The 2010 wines will evolve very well with ageing.

The wine is vinified in rotary fermenters with the skins for 4-5 days. The malo-lactic fermentation takes place in steel. This Barolo matures in large Slavonian oak casks for 24 months and it is finished in the bottle for 6 months.

 

Barolo DOCG Giachini 2010

Varietal: 100% Nebbiolo

Vineyard extension: 1 hectare

Average production/year: 4,500 bottles

This is the favourite wine of Carlo Revello who is also very attached to the vineyard as it is adjacent to the house where he was born. The nose can be described as “the essence of Nebbiolo”: red fruit, strawberry, followed by a balsamic note. Barolo Giachini is the wine of the estate that represents at best the character of La Morra.

The wine is vinified in rotary fermenters with the skins for 4-5 days. The malo-lactic fermentation takes place in barriques. The wine then matures in French oak barriques (50% new) for 24 months and it is finished in the bottle for 6 months.

 

Barolo DOCG Conca 2010

Varietal: 100% Nebbiolo

Vineyard extension: 1.1 hectares

Average production/year: 4,800 bottles

The nose shows blueberries, ripe fruit, dried prunes. Evident tannins in the mouth. Sour black cherries in alcohol and balsamic notes in the aftertaste. This is a “masculine” wine and it is similar to the wines produced in Monforte.

The wine is vinified in rotary fermenters with the skins for 4-5 days. The malo-lactic fermentation takes place in barriques. The wine then matures in French oak barriques (50% new) for 24 months and it is finished in the bottle for 6 months.

 

Food matches

Drink these Baroli with the classical food pairings such as “brasato al Barolo” (red meat braised with Barolo), red meat roasts, seasoned cheese, game, dishes with truffle.

Carlo Revello tells us that these wines, due to their complexity, are also perfect tasted on their own, without food.

Carlo has tried drinking the Barolo base (not the cru Baroli) with “experimental” food matches such as sea bass with Taggiasca olives (a typical variety of olives of Liguria) or chicken with porcini mushrooms.

 

The 2010 vintage

It was quite a classical vintage.  There were some rains after mid August after which the weather was warm. The climate was normal. The wines are elegant and very pleasant to drink.

 

The 2011 vintage: a preview.

The beginning of the vegetative cycle of the vines was three weeks earlier than usual. The weather was good in April, May and June. In July and in August the weather was similar to the weather in spring or in autumn. After mid August the weather was warm and it was good till the harvest. The phenolic ripening of the grapes was optimal. The wines have good alcohol strength and an excellent structure.