PRACTICING ORGANIC FARMING
The Conca vineyard district yields powerful, well-structured version of La Morra's famously "elegant" style of Barolo. Revello makes use of cool fermentations and brief skin contact, followed by aging in small French oak barrels, leading to a rich profile that includes gourmand notes of mocha and baking spices.
"The 2019 Barolo Conca is warm and resonant in the glass, with all of the richness this south-facing side confers. Dark macerated cherry, spice, leather, menthol and mocha infuse the Conca with tons of depth... outright delicious. " - Antonio Galloni, VINOUS MEDIA
WINE SPECTATOR 94 POINTS - "Rich and round, this red reveals a powerful structure, with lively acidity and dusty tannins shoring up cherry, strawberry, hay, eucalyptus, iron and tobacco flavors. Leans toward the tannins in the balance today, yet shows excellent potential for the future. Best from 2027 through 2047."
"100% Nebbiolo from the Conca vineyard planted in 1961. From two plots in one of La Morra’s smallest "grand crus," one full south, and the other southeast for 0.5 hectares total. ‘Conca’ means ‘bowl’ or ‘basin,’ and describes this amphitheater-shaped vineyard with a 30-40% slope gradient. Soils are comprised of 60% silt, 15% sand and 25% clay. Maceration for 7-8 days at controlled temperatures. Fermentation with indigenous yeasts in stainless steel. Malolactic fermentation takes place in French barrique. Aging in French oak barriques (20-30% new) for 24 months, followed by 12 months between stainless steel and bottle."
The Conca vineyard district yields powerful, well-structured version of La Morra's famously "elegant" style of Barolo. Revello makes use of cool fermentations and brief skin contact, followed by aging in small French oak barrels, leading to a rich profile that includes gourmand notes of mocha and baking spices.
"The 2019 Barolo Conca is warm and resonant in the glass, with all of the richness this south-facing side confers. Dark macerated cherry, spice, leather, menthol and mocha infuse the Conca with tons of depth... outright delicious. " - Antonio Galloni, VINOUS MEDIA
WINE SPECTATOR 94 POINTS - "Rich and round, this red reveals a powerful structure, with lively acidity and dusty tannins shoring up cherry, strawberry, hay, eucalyptus, iron and tobacco flavors. Leans toward the tannins in the balance today, yet shows excellent potential for the future. Best from 2027 through 2047."
"100% Nebbiolo from the Conca vineyard planted in 1961. From two plots in one of La Morra’s smallest "grand crus," one full south, and the other southeast for 0.5 hectares total. ‘Conca’ means ‘bowl’ or ‘basin,’ and describes this amphitheater-shaped vineyard with a 30-40% slope gradient. Soils are comprised of 60% silt, 15% sand and 25% clay. Maceration for 7-8 days at controlled temperatures. Fermentation with indigenous yeasts in stainless steel. Malolactic fermentation takes place in French barrique. Aging in French oak barriques (20-30% new) for 24 months, followed by 12 months between stainless steel and bottle."