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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 16 notes) - hiding notes with no text | | | Tasted by NCWW on 10/8/2021 & rated 93 points: Outstanding (810 views) | | | Tasted by MWiking on 11/1/2018 & rated 95 points: perfect maturity and a real beauty. felt in love with the first sniff on this one
95-96 (1703 views) | | | Tasted by Eric Guido on 12/7/2017 & rated 94 points: This dark beast of a wine is like a time capsule, looking back to Luca's first attempts with the Ravera cru. It showed an exuberant and layered bouquet of ripe black fruit, spiced cherry, licorice, sage, and crushed stone. On the palate, velvety textures were contrasted by depths of minerality, spice and brisk acidity, as dried black cherry, violets and sweet tobacco swept across the senses. It finished incredibly long, as it shook off it's rich textures, leaving hints of resolved tannin, with notes of tobacco and dark inner floral tones. This may not be Luca's ideal expression of Ravera, or even my preferred style of Barolo, but it's still one hell of a wine. Plus, with a good decant, it really opens up beautifully. (2400 views) | | | Tasted by beatles on 3/14/2016 & rated 91 points: Quite rich and softer than Brunate; very ripe, dark fruit – seems more modern than Brunate, really.. (2114 views) | | | Tasted by BordeauxBuff on 2/28/2015 & rated 98 points: Decanted for 3 hours....this wine is absolutely STUNNING!!!! Traditional Barolo with a big, concentrated mid-palate, and a long, lingering finish...
This wine is just starting to open up....good thing I have a few bottles of it left in the cellar to enjoy over the next 5-10 years! (2951 views) | | | Tasted by dimdic on 11/5/2014 & rated 90 points: At first, it showed the nose of earth, oak and sour cherry. Very similar to a Sangiovese wine. After 1-2 hours, it showed more licorice and herbal aroma as ordinary Barolo. However, there's not much character. (2483 views) | | | Tasted by TheFoodieTraveler on 8/16/2014 & rated 95 points: Perfectly Aged. Decanted about 30 min and was ready to go (2213 views) | | | Tasted by vanpe003 on 6/16/2011 & rated 91 points: No detailed notes. A proper Barolo and relatively resolved, but nothing that really says "wow". (2929 views) | | | Tasted by Jurgens on 3/13/2011 & rated 94 points: agrre fully with futronic. ready to drink now (2727 views) | | | Tasted by futronic on 6/9/2006 & rated 92 points: Pale ruby/orange colour. Aromas of earth, cherry, currant, spice, roses, tar, and a hint of vanilla. Medium-full bodied, quite tannic, with red fruit, earth, tar, roses, and cherry. Long finish, 45s, with red berry fruit. Needs 5+ years. (2626 views) |
| By Antonio Galloni
Vinous, 1999 Barolo: Brilliance, Intensity and Class (Aug 2014) (11/1/2012)
(Vietti Barolo Ravera) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 1999: The Forgotten Vintage (May 2006)
(Vietti Barolo Ravera) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Vietti Barolo Ravera) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Vietti Producer website
U.S. Importer (Addt'l Info)NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerRaveraRavera is a 125 ha. vineyard (cru)/ 38.47 Barolo MGA of the Novello municipality. on weinlagen.info
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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