Ravera Barolo Riserva DOCG 2012

Cascina Lo Zoccolaio is dedicated to tradition. The grapes are treated with love and respect at every single phase of production from the vineyards to the cellar. Lo Zoccolaio goes by the following guidelines: no use of herbicides, the use of legumes as fertilizers, and always having respect for the rhythms of nature. The harvest is carried out rigorously by hand selecting only the best grapes.

About the Vineyard

Barolo Ravera is produced with the grapes of the most important cru in Novello, consistently achieving a wine with fine aromas, rich flavor, and great complexity. The mainly calcareous soil of this historical vineyard adds elegance and structure to the wine, making it ideal for aging. Austere and severe in its early years, Barolo Ravera loses none of its typicity with the passing of time.

Wine Production

After the harvest, destalking, and soft pressing, the wine is  fermented in temperature controlled tanks with the musts in contact with the skins and pips. After racking, the ideal conditions for a perfect malolactic fermentation are created in the cellar. The wine matures in Slavonia oak barrels for 42 months and ages in bottle before being released. Everything is done with respect for tradition, and with the most modern methodologies and tools.

Tasting Notes

Ruby red color with bright reflections. Ravera has an intense bouquet, full and lingering; it recalls dried roses, alpine flowers and wood. This is a wine with great structure – well-balanced thanks to the ripe tannins. Nuanced and lingering aromas and good acidity makes the Ravera a pleasing and charming wine.

Food Pairing

Paired with rich red meat dishes and mature cheeses, it can also make for a pleasant after dinner drink. 

Vineyard & Production Info

Vineyard name:

Ravera (Novello)

Vineyard size:

3 acres

Soil composition:

Calcareous-Marn

Training method:

Guyot

Elevation:

1,000 feet

Exposure:

Southeastern

Year vineyard planted:

19641999

Average Vine Age:

30

Harvest time:

October

First vintage of this wine:

2001

Bottles produced of this wine:

4,800

Winemaking & Aging

Varietal composition:

100% Nebbiolo

Fermentation container:

Stainless steel tanks

Length of alcoholic fermentation:

18 days

Fermentation temperature:

82 °F

Maceration technique:

Submerged-Cap Fermentation

Length of maceration:

8 days

Type of aging container:

Barrels

Size of aging container:

2500L

Age of aging container:

2nd passage (after it is used with Barbera)

Type of oak:

Slavonian

Length of aging before bottling:

42 months

Length of bottle aging:

6 months

Analytical Data

Alcohol:

14.5 %

pH level:

3.5

Residual sugar:

<1 g/L

Acidity:

6.2 g/L

Dry extract:

29.5 g/L