Cagliero Barolo Ravera 2013
BAROLO!! The perfect wine to drink after this gin fizz in our hands?? YES! 50% OFF, single-vineyard brilliance from the mojo-licious 2013 vintage, 93 POINTS!
We were tasting with Cagliero just a week or so ago in Verona, and it was another dreamy, ambrosial reminder how great these wines are (and how lucky we are to have discovered them and now be one of their best USA customers!!). Entirely family-run, with killer holdings in the Ravera cru, these are elegant but oh-so flavor-packed wines --- this is the TOP wine from the grapes surrounding the home/winery and it just SINGS and dances and pumps out the perfumey awesomeness of Nebbiolo. Seriously --- the pure dried and fresh cherry, light raspberry jam whiffs, sweet black tea, orange rind….Ahhhh!! So good!
We get a little less of this every year, as now the rest of the Barolo-loving world is catching on (and they keep getting 93+ point scores!!), so NOW is the time with the great 2013 vintage --- DON’T MISS!
Happy holiday to all, hope you’re drinking something wicked-delish! ** now get some of this **
It used to be said that Barolo was the king’s wine and the king of wines. Its name means elegance, a perfect union of structure, rich fragrance and unmistakable flavor, living up to its reputation with every bottle. Its bouquet tells of the freshest fruits with a touch of dusky spice and, now and then, the faint scent of the truffle, that other classic champion of the Alba area, can be recognized. The finest moment comes with the tasting, however. The flavor is long, smooth and balanced.
Technical Details
Country: ItalyRegion: Piedmont
Appellation: Barolo
Varietal: Nebbiolo
Aging/Cooperage: The grapes, carefully harvested by hand, are immediately brought to the winery into suitable small aired crates and then destalked and soft pressed. The must is fermented at a maximum temperature of 30°C, that is controlled only through careful and frequent pumps-over. The skins are macerated for at least 15 days and when the fermentation is totally completed, that is all the sugar has been transformed into alcohol, the wine is racked off and transferred into stainless steel containers and the vinification process is completed with the malolactic fermentation. Most of the wine is matured for more than 2 years in Slavonian oak casks, while the remaining part is matured for about 12 months in medium toasted French oak tonneaux. Then the two wines are blended together and complete the maturation several months prior bottling. This way, a quite excellent elegant final wine is obtained, featured by full body and outstanding characteristics, big but perfectly well balanced structure, with intense scent. It is particularly suitable for ageing. A period of more than 6 months in bottle completes the production process prior the wine can be released for consumption.
Harvest Date: Generally the first two weeks of October
Alcohol: 14.50%
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