The Elvio Cogno Barolo Ravera is one helluva Barolo from one helluva vineyard. Hold onto it for a little while longer and then dive in. Decant it for a minimum of 1 1/2-2 hours and offer your first glasses with eggplant parmesan bites. Truffles and wild mushrooms are made for this beautiful Barolo, so an excellent choice for a primi or entree is risotto ai funghi porcini (porcini risotto). If you're craving the meat, go with short ribs braised with wild mushrooms. For fancy, a classic duck a l'orange, or goose if you want the darker earthier flavors. Bring the meal to a close with a full glass and an Italian Boschetto al tartufo cheese. You will not regret it.
Wine Enthusiast: "Made by the estate that put this celebrated cru on the map, and showing an enviable combination of elegance and power, this stunning wine opens with aromas of wild berries, underbrush, dark spice and balsamic notes of cedar and new leather. The tense, savory palate is loaded with youthful energy, showing succulent Marasca cherry, raspberry, cinnamon and star anise framed in tightly knit, refined tannins and surprisingly bright acidity for the vintage. A mineral note suggesting iron adds depth to the close.” Jul 2021 (Advance)
Jeb Dunnuck: "The 2017 Barolo Ravera makes a statement with its intense aromas of licorice, kirsch, pipe tobacco, and spice. Revealing a balanced and chiseled structure, the palate conveys dried raspberry, blood orange, and dried herbs. A great wine from the 2017 vintage, it feels like it will hold up to the test of time. Drink 2024-2042.” May 2021
Winery: "Brilliant garnet-red in color with orange highlights. Firm, elegant and potent on the nose, it has scents of dog rose, mint and tobacco, scents which meld in the course of time into spices, coffee, licorice, truffle, leather and minerals. A full-bodied, rounded bouquet of great structure and balance, redolent of plum jam and withered brambles. The persistent chocolaty aftertaste is harmonious and enticing. Over the years it gradually refines its characteristics to achieve classic elegance and composure.
Goes well with braised meats, stewed game, roasts, and mature cheeses such as pecorino and Parmigiano Reggiano."
|Aging||24 months in large (25-30hl) Slavonian oak barrels|
|Region||Barolo, Piedmont, Italy|
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