Rivetto

Enrico's inventive qualities as both a farmer and winemaker are on full display in this delicious departure from the norm. Before harvesting his Barolo, Enrico has the bottom of the Nebbiolo clusters cut off, believing their rough tannins and high acidity would be better suited to a sparkling wine. So at the expense of his highly valuable Barolo juice he instead makes this fascinating champenois method sparkling wine he ages on the lees in bottle at least 60 months / five years, and the result is beguiling. I've never so genuinely tasted cherries in a sparkling wine before, a clear characteristic of this beautiful direct pressed Nebbiolo even in absence of skin-contact. The wine is a brilliant golden hue, almost bronze like. It has terrific structure fleshed out by opulent and complex notes of cherry, honey, fig, chamomile, brioche, and fresh cut tobacco. On the palate the wine is simply voluminous. The salty minerality and broad acidity create terrific tension, like a trampoline for all these beautiful Nebbiolo notes. A long finish rounds out the game. Such a thought provoking, fascinating, creative cuvée from a daring wine farmer.