The Barolo ‘Classico’ is made of fruit that comes from all Revello vineyards along with grower vineyards, most of them situated in La Morra and the three Annunziata crus (only 0.5 hectare from each parcel). Blended in the cellar according to feel and taste, this wine encompasses the full breadth of flavours and aromas, as shaped by each site. Elena and Simone’s tight relationship with growers allows them to produce the ultimate classic and complete Barolo every year. The vines were planted between 1960 and 2000 on calcareous and clayey soil. The 2.3-hectare vineyard faces south-east at 250 meters above sea level, and south-west at 280 meters above sea level. The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 6 to 8 days on skins. The wine was fermented in stainless steel tanks for 10 to 15 days. Malolactic conversion also happened in stainless steel. It was aged in used (3 to 12 year-old) French oak barriques (90%) and new ones (10%) for 24 months.

Tasting Notes:
In the spirit of Barolo of old, the ‘Classico’ comprises a blend of all of Revello’s cru vineyards in La Morra and Serralunga d’Alba to produce a wine that is more than the sum of its parts. The soft La Morra fruits are framed by the granitic structure and angular tannin of the Serralunga portion, and all-up this is Revello’s most complete Barolo in its early years.

Due to Gattera’s substantial surface area (over 30 hectares), its altitude (240-250 meters) and exposure vary significantly. Revello’s portion of Gattera is at its western-most part, where the vineyard faces southeast, not too far from the homestead and Conca vineyard. This is the coolest site with two distinct parts, one facing southeast, the other, historically known as Turna Langa, facing south. This is a rather feminine rendition of Barolo offering balance, elegance, and delicate spice. The vines were planted between 1960 and 1995 on calcareous and clayey soil. The 1-hectare vineyard faces south-east at 250 meters above sea level, and south-west at 240 meters above sea level. The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 7 to 8 days on skins. It was fermented in stainless steel tanks for 10 to 15 days. Malolactic conversion also happened in stainless steel. It was aged in large Slavonian oak barrels for 24 months.

Tasting Notes:
A beautiful and iconic vineyard in La Morra, Gattera is known as much for its iconic Lebanese Cedar that dominates the hillside as it is for producing wines of litheness and elegance. Revello’s Gattera displays wonderful balance every vintage, and walks the line between fruitiness and spice with sweet tannins and fresh acid.

The Giachini vineyard has two slopes with very distinctive exposures, facing east and west. The east-facing plot, Revello’s, is planted on the higher point of the vineyard, just over 250 meters high, also close to the Revello homestead. It is sandwiched between Gattera and the great Rocche dell’Annunziata. It has a similar exposure and soil composition. The vines were planted in 1995 on calcareous and clayey soil. The 0.5-hectare vineyard faces south-east at 270 meters above sea level. The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 6 to 8 days on skins. The wine was fermented in stainless steel tanks for 10 to 15 days. Malolactic conversion happened in barriques. It was aged in used French barriques (70%) and new (30%) for 24 months.

Tasting Notes:
Giachini is one of La Morra’s highest vineyards with multiple microclimates the way through owing to its length and various aspects. This cuvee is always quintessential Revello, evocatively scented with roses and red fruits, firmly structured but still pliant, and built for the medium-long term.

Conca can be described as one of the smallest MGA crus in La Morra. It almost entirely serves as Revello’s home block. The name ‘Conca’ is derived from its concave shape, which has for effect to trap heat and coddle the vines, conferring the wines a bolder structure and fleshiness than those made from vines situated higher up. This vineyard is claimed by 5 producers, Revello being not only the largest landholder, but also the most committed to preserving its natural ecosystem. The vines were planted in 1954 on calcareous and clayey soil. The 0.7-hectare vineyard faces south-east at 250 meters above sea level. The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 6 to 8 days on skins. The wine was fermented in stainless steel tanks for 10 to 15 days. Malolactic conversion happened in barriques. It was aged in used French barriques (70%) and new (30%) for 24 months.

Tasting Notes:
One of the smallest vineyard extensions in all of Barolo, Conca is the tiny plot in front of the Revello estate. Dripping with personality, Conca’s geography lends itself towards structured wines that are atypical to La Morra, with characters of chocolate, spice, tar and smoke and a serious tannin profile.

Revello’s sole vineyard that’s located in Serralunga d’Alba, and their only Barolo site with an exposure tending west in one part and north-east in another. Its eastern-most position, bordering the Barolo DOCG, is the basis for the mineral quality that distinguishes it from the other bottlings. The vines were planted between 2000 and 2010 on calcareous and clayey soil. The 0.5 -hectare vineyard faces south-east. The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 6 to 8 days on skins. The wine was fermented in stainless steel tanks for 10 to 15 days. Malolactic conversion happened in barriques. It was aged in used French barriques (60%) and new (40%) for 12 months, and in Slavonian oak barrels for another 12 months.

Tasting Notes:
One of the finest vineyards in Barolo, Cerretta is well regarded for a reason. Revello’s plot is on the border of the Barolo DOCG and strongly influenced by the neighbouring woods. Still showing the house’s sensitive style, it layers darker fruits, licorice and graphite with harder-edged tannins. A purists’ Barolo, built for the long haul.