Cagliero - Barolo Ravera DOCG 2019

Layered and refined, with aromas of spices, dark fruit, dried violets, and a subtle earthy tone. Rich and structured, with ripe tannins, fresh acidity, and a long, elegant finish.

Excellent choice with truffle, mushrooms, brasato, game, and aged cheeses. Also pairs beautifully with classic Piedmontese dishes featuring rich sauces. Serve at 17-18 °C.

Just south of Barolo lies the family-run estate of the Cagliero family. For those seeking authenticity, this is the place to be: time has stood still here, and they would like to keep it that way. Father, mother, and son Stefano run their cantina just as they have for generations, full of passion and devotion. Stefano is the linchpin in the cellar, his father assists him, and his mother runs the agriturismo that is part of the estate.

The wines are wonderfully idiosyncratic and of high quality. Alongside many other delicious wines, Cagliero produces a Barolo Ravera, a Barolo Terlo, and a Barolo Ravera Riserva. In the Riserva, we have a real prizewinner, and it is one of the finest Barolos we have ever had the pleasure of tasting.

The story goes that the secret recipe for their Barolo Chinato, an herbal liqueur with Barolo as its main ingredient, was rediscovered after years on an old attic beam. It had been written down there by Stefano's great-grandmother. The Dolcetto also has its own story: it comes from the vineyard that once belonged to the nonna.

Cagliero produces just under 50,000 bottles per year and works with both barriques and tonneaux. The Barolos, however, are aged in large wooden barrels. It is worth noting that green pruning is used for the Barbera, and the Langhe Bianco is an exquisite blend of Arneis, Favorita, and Sauvignon.

Originating from Ravera in Barolo, at an altitude of approximately 320 meters with a south to southeast exposure. The soil consists of clay over a layer of blue marl, with sandy deposits. This gives the wine structure, minerality, and aromatic depth.

The Nebbiolo is harvested by hand and fermented on the skins for at least 15 days. The majority is aged for over two years in Slavonian oak, while a smaller portion is aged for approximately 12 months in French tonneaux. Afterwards, both parts are blended and followed by a few more months of aging, plus at least six months in the bottle.

A Barolo with a beautiful balance of power, freshness, and elegance. The 2019 is already attractive but has the potential to develop further. Drink now until approximately 2035–2040, if stored properly.