ABOUT THE WINE The Réva winery in Monforte d'Alba dates back to 1867, but its modern era began in 2013, under the ownership of Miroslav Lekes from the Czech Republic. He appointed Gianluca Colombo as oenologist and has worked tirelessly to perfect the wines produced on the small 7.5-hectare estate, while also seeking to improve sustainability. Vineyard practice is 100% organic.
TASTING NOTES One of the cherished 'crus' of Barolo, Ravera gives Nebbiolo that's staggeringly complex, and powerful, but balanced with velvety elegance. Scents are earthy, spicy and floral. Mainly showing as tar, crushed rose petals and allspice. Red and black fruits, particularly cherries are brilliantly pure and luscious. The sweet Turkish tobacco aromas at the end are a nice touch. Acidity is lively on the palate, finishing full-bodied and persistent, with velvety, dense tannins.
FOOD PAIRING Try with fresh egg pasta topped with shaved white Piemontese truffles or hearty rabbit ragu risotto.
FRIARWOOD SAYS Best cellared for a few more years, this will age superbly in the magnum format, and be drinking well, and still steadily improving, from 2021 onwards. From the Ravera cru vineyard.
ABOUT THE WINE The Réva winery in Monforte d’Alba dates back to 1867, but its modern era began in 2013, under the ownership of Miroslav Lekes from the Czech Republic. He appointed Gianluca Colombo as oenologist, and has worked tirelessly to perfect the wines produced on the estate, while also seeking to improve sustainability. Vineyard practice is 100% organic.
TASTING NOTES 24 months in large old oak barrels; dense, complex, red fruit and spice, with earthy undertones. The 2018 vintage presents opulence and ripeness with elegant and velvety tannins. The incredible fruit structure itself is dazzling with sour to dried tart cherries, cassis, red plum and violets. The smoky tar and tobacco notes linger behind the fruit and all of them blend harmoniously in the endless finish. A real elegant force to be reckoned with.
FOOD PAIRING To tame this wine an edgy wild boar ragu or an old-fashioned Bistecca with garlic and butter, possibly with shaved white truffles on top.
FRIARWOOD SAYS Cannubi is one of the finest cru vineyards in the Barolo region. This is the first wine Reva has made from their small plot, a recent acquisition.