• Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

  • Rivetto Piemonte

    Rivetto Piemonte

Rivetto Piemonte

One family, one business. For four generations, we have been telling the story and interpreting the land of Alba where everything got its start in the early twentieth century and the Langhe, where vineyards and winery are located through our fine, unique wines. We are constantly eveolving business that values past experience and takes a serious view of the future.
People and personalities. The personality of the business is defined by our ideas and our concept of quality: a broad concept that includes wine, land and grapes and that is accompanied by a strong sense of responsibility, as a wine producer in continuous relation with the outside world.
History and legend mix up in the tale of the origins of Barolo. Barolo was born in the first half of 1800 thanks to the relations and to the foresight of some key figures in the history of our country and of our wines: the Marchioness Giulia Colbert Falletti, Conte Camillo Benso di Cavour and winemakers Di Staglieno and Oudart. 
It was general and winemaker Di Staglieno to introduce the method already used in France; later on, other innovations in winemaking came thanks to the suggestions of the oenologist Oudart, employed by Cavour, an acquaintance of the Marchioness Giulia Colbert Falletti, that applied the new techniques to make wine from the Nebbiolo vineyards in the areas of Barolo, La Morra and especially in Serralunga, where he owned the best crus, including Briccolina, although at that time the crus were a way to distinguish the vineyard by name rather than to indicate value or prestige, a use that came later. The advice of Cavour made it possible to obtain a dry wine, suitable to world markets and so noble as to be suitable for aging. 
It is said that one day the King Carlo Alberto asked Giulia Colbert to taste his famous Barolo and a few days later in Via Nizza, Turin, passed 325 "carrà" (a type of barrel used at the time) full of precious wine from Serralunga d'Alba: one for each day of the year, except for Lent (the Marquis Falletti had a reputation for being very religious).

The Vineyard
The vineyards before all else.
For wines to be an authentic expression of their territory, it is necessary to trust the vineyard and lead it toward self-regulation.
This is why our wine-making is minimalist: sometimes we think it's better to not take action.
No synthetic chemicals for weeds, defence or fertiliser.
No aggressive handling of the soil or the vines.
Sowing of grassy plants and legumes in order to revitalise the soil and reduce soil compaction.
Use of natural phyto-fortifiers to stimulate plants' self defence.
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Barolo DOCG Leon Riserva
Barolo del comune di Serralunga d'Alba DOCG
Barbera d'Alba DOC Zio Nando
Langhe Nebbiolo DOC
Dolcetto d'Alba Ercolino DOC
Barbaresco DOCG Cè Vanin
  • Barolo DOCG Leon Riserva
  • Barolo del comune di Serralunga d'Alba DOCG
  • Barbera d'Alba DOC Zio Nando
  • Langhe Nebbiolo DOC
  • Dolcetto d'Alba Ercolino DOC
  • Barbaresco DOCG Cè Vanin
  • Barolo DOCG Leon Riserva

    Rivetto Piemonte
    Barolo DOCG Leon Riserva
    Varietal
    Nebbiolo 100%
    Clarification
    Fresh egg white
    Ageing
    40 months in 30 hectolitre oak barrels from Slavonia and in 225 litre French oak barrels
    In bottle refinement
    20 months
    Description

    After 5 years of aging, Barolo may crown itself with the title of "Reserve". We select our Barolo Riserva from the barrels with the greatest potential for ageing and it is at its best after 15-20 years.

  • Barolo del comune di Serralunga d'Alba DOCG

    Rivetto Piemonte
    Barolo del comune di Serralunga d'Alba DOCG
    Municipality
    Serralunga d'Alba
    Varietal
    Nebbiolo 100%
    Clarification
    Fresh egg white
    Vineyard
    Manocino Sheet 9 Parcel 167/168/169/172 at 410m, exposed to North East; Serra Sheet 9 Parcel 83 at 355m, exposed to South East; San Bernardo Sheet 9 PArcel 84/85/4/3 at 360m, exposed to East
    Total extension
    16.450 square meters
    Soil
    Very calyey and calcareous
    Wine making
    Stalk removal, pressing and ambient temperature maceration for 2 days. Duration of maceration 20 days. Fermentation temperature at 28°C.
    Ageing
    30 months in 30 hl oak barrels from Slavonia
    In bottle refinement
    10 months
  • Barbera d'Alba DOC Zio Nando

    Rivetto Piemonte
    Barbera d'Alba DOC Zio Nando
    Municipality
    Sinio
    Varietal
    Barbera 100%
    Clarification
    Fresh egg white
    Vineyard
    Sheet 3, parcel 91-151-97
    Total extension
    37.000 square metres
    Altitudes
    365 metres
    Exposure
    west
    Soil
    Sandy-calcareous with good level of magnesium
    Wine making
    Stalk removal, pressing and ambient temperature maceration for 2 days, duration of fermentation 10 days. Controlled temperature fermentation at 30°C.
    Ageing
    18 months in 30 hectolitre oak barrels from Slavonia and in third-fourth passage French barrels
    In bottle refinement
    6 months
  • Langhe Nebbiolo DOC

    Rivetto Piemonte
    Langhe Nebbiolo DOC
    Varietal
    Nebbiolo 100%
    Clarification
    Egg white, gel bentonite
    Wine making
    After the stalk removal and pressing, we leave the must and the skins in cold contact for 36 hours, after which the fermentation is controlled at 30°C in steel tanks. The duration of maceration is 7 days and the malolactic is completed in December.
    In bottle refinement
    30 hectolitre oak barrels from Slavonia
    Description

    The press has crowned it the best wine for its quality/price ratio, demonstrating that a great grape __yields great results, always.

  • Dolcetto d'Alba Ercolino DOC

    Rivetto Piemonte
    Langhe Nebbiolo DOC
    Varietal
    Dolcetto 100%
    Clarification
    Egg white, gel bentonite
    Wine making
    Manual harvest, after the stalk removal and pressing the fermentation takes place at a controlled temperature of 32°C in steel rotary macerators. The duration of maceration is around 3 days. The malolactic fermentation is completed in November-December
    Description

    Ercolino, with a name that conjurs strength and appeal, loved this wine. And it is to Ercolino that we have dedicated our Dolcetto, a wine that in fact resembles him a bit: it is simultaneously both strong and pleasing to the palate.

  • Barbaresco DOCG Cè Vanin

    Rivetto Piemonte
    Barbaresco DOCG Cè Vanin
    Varietal
    Dolcetto 100%
    Clarification
    Egg white, gel bentonite
    Wine making
    After the stalk removal and pressing the fermentation takes place at controlled temperatures (28-30°C) in steel tanks. The duration of maceration is 7-8 days and the malolactic is completed in wood in December.
    In bottle refinement
    Oak barrels from Slavonia and small French oak barrels
    Description

    Barbaresco demonstrates how a single grape variety expresses its diverse personalities according to the terrain and microclimate where it grows: on the hills of the Barbaresco, Nebbiolo shows its delicate side.

  • Barolo DOCG Leon Riserva
  • Barolo del comune di Serralunga d'Alba DOCG
  • Barbera d'Alba DOC Zio Nando
  • Langhe Nebbiolo DOC
  • Dolcetto d'Alba Ercolino DOC
  • Barbaresco DOCG Cè Vanin