Dolcetto d’Alba DOC 2015 - Teobaldo Rivella

Dolcetto d'Alba DOC Teobaldo Rivella

The Dolcetto by Teobaldo Rivella was born from a vineyard next to the wonderful Cru Montestefano with which Teobaldo produces his Barbaresco. Dolcetto grapes are collected manually, in the basement are diraspat and conducted to spontaneous fermentation with only native yeasts in steel tanks with maceration on the skins of a few days days. It continues its aging in the tubs for 8 months. The Dolcetto di Rivella is ruby deep ruby red. The nose is elegant, with hints of cherry and purple. On the palate it is full and balanced, with tannins amalgamated in the mass and a fine spicy finish.

Service

We taste the Dolcetto at a temperature of 16/18 ° in tulip goblets.Wine to drink immediately but will express its potential in the best of a few years.

Pairing

It blends perfectly with pasta with meat sauce, risottos, to try with a pharaoh stuffed with livers.

Cellar: Teobaldo Rivella

Teobaldo Rivella is a small family-run farm, located in Barbaresco, in the province of Cuneo. Teobaldo is a son of art, in fact, belongs to a family of vintners. Father Serafino, who founded the company, produced and sold bulk wine, and his brother Guido for 40 years was an enologist for Angelo Gaja. The company owns 2 hectares of property in the Cru Montestefano, famous for giving Barbareschi structured, persistent and longevity. Cru Montestefano is set on a steep, breathtaking hillside, oriented to noon, starting from the homonymous village and arriving lower halfway down the valley of Ronchi and Cottà. Teobaldo Rivella, assisted by his wife Maria, began to bottling for himself in 1967, and since then produces about 10000 bottles per year divided between Barbaresco and Dolcetto. Teobaldo has remained faithful to traditional wine production practices in the Langhe. It is a supporter of a traditional viticulture that respects nature and follows the course of the seasons. Do not use herbicides, fertilizers or chemicals in vineyards. In the cellar everything takes place according to tradition, without manipulation or artificial, wine refinements in large oak barrels, and the only modernity that is allowed is the addition of small amounts of sulfur dioxide for the protection of its wines. Teobaldo Rivella is a character who has preferred to remain a true vigneron, not following the fashion of the moment, to continue producing splendid wines that are immediately understood and leave an indelible mark inside.