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Reverdito, Nebbiolo Langhe Simane 2018
Michele Reverdito & Dante Scaglione�
A fantastic alternative to Barolo that does much less damage to your wallet! This Piedmontese red is 100% Nebbiolo and delivers the deep, delicous red fruit notes you expect from the grape variety as well as hints of liquorice and tobacco. Gathering a real following in our shops and perfect with roast beef or game.Â
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 two acres of Dolcetto d�Alba, two of Barbera d�Alba, five of Lange Nebbiolo and eighteen acres of Barolo, 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 sulfur 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 liter barrels to age the wines with 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 plant/acquire 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.