Red fruits along with aromas of fully ripe black cherries and plum and delicate notes of oak spices. Generous with ripe tannins and a rounded mouthfeel.
Vineyards: The vineyards at approximetaly 250 meter a.s.l. are made up of Marl soils. Grapes are hand-harvested.
Winemaking: The grapes are destemmed and fermented in stainless steel with indigenous yeast.
Michele Reverdito is what they call a rising star winemaker in Barolo. His winery is based in La Morra, a hill town that sits high above Barolo. Michele Reverdito works with 0.8 hectares (2 acres) of Dolcetto d'Alba, 0.8 hectares of Barbera d'Alba, 2 hectares (5 acres) of Langhe Nebbiolo and 7.3 hectares (18 acres) of Barolo Nebbiolo, all stretching along the steep road to Verduno in the villages of La Morra and Serralunga d'Alba. Farming is sustainable, which for this estate bans the use of all herbicides, pesticides and chemical fertilizers. Only traditional copper and sulphur are used sparingly to prevent mildew. Michele prides himself on using traditional, old school, methods to make his wines. These include hand-harvesting and sorting, the use of wild yeasts and 4,000 litre barrels to age the wines, and the more recent introduction of clay amphoras for Langhe Nascetta and Verduno Pelaverga. The wines here just get better and better, and the estate increases little by little as Michele and Sabina Reverdito take advantage of their young vigneron status to acquire and plant more land. They have bought (respectively) 0.36 hectares and 0.125 hectares of the La Serra vineyard in La Morra, immediately below Roberto Voerzio's vines. South facing and splendid. Michele's first vintage was in 2000: until that year, his father had always sold his grapes to neighbours he considered himself a farmer and not a winemaker. Now they have 20 hectares of vineyards, at altitudes of between 300 and 420 metres. The age of the vines ranges between six and thirty years. The principal varietal is Nebbiolo, but there is also Dolcetto, Barbera and Verduno Pelaverga. The soils are a mixture of limestone, sand, and limestone & clay. Michele has planted twenty-seven different varieties of grasses in the rows, to increase the nitrogen content of the soil when they are ploughed back in. Dante Scaglione is now their consultant oenologist.
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