Réva
Langhe, Piedmont, Italy
by Gian luca Colombo
"They have defined our wines as 'neo-classical', a description that we fully embrace. We are 'classic' because we seek elegance, harmony, rigour and purity. But we do it with a modern, genuinely contemporary energy and desire to experiment."
In a region steeped in tradition and prestige, Réva's team represents the new wave of the Langhe, the enthusiasm of the new generations who are not afraid to tinker with tradition, aware that, to carry it forward, it is necessary to reinterpret it: without losing the identity and without sacrificing own roots. They have produced wines of great purity that preserve as well as reflect the characteristics of their terroir, bringing together the best of art, science and tradition.
Reva was born in 2011 when some of the most talented and passionate, up-and-coming winemakers in Langhe came together to take on a winery in Monforte d’Alba, dating back to 1867.
They manage vineyards in some of the most important Langhe crus: Ravera in Novello, Lazzarito in Serralunga and Cannubi in Barolo, as well as San Sebastiano in Monforte d’Alba. Through certified organic viticulture, the vineyards are nurtured without compromise with the aim of preserving the biodiversity of the estates, protecting the fertility of the soil and ultimately ensure greater adherence of the wine to it's terroir. All processes are focused on sustainable production and minimizing the impact of all agricultural and oenological practices.
Over 130 herbs and grasses have been recorded and producing closed-cycle compost is on the horizon, while bee hives, wooded areas and hazelnut groves fill out the properties. “We believe that the quality of wine depends on the integrity of its ecosystem, on the good health of all its components, not on the intensive exploitation of industrial monoculture.” Solar powers the advanced new cellar in La Morra, with water supplied by a natural spring.
At the helm of Réva is Gian luca Colombo who, since 2003, has worked with some of the most important Italian oenologists and earned the Gambelli Prize in 2014 for best young oenologist. Gianluca is also a member of the DOCG board of Valore Italia, on the technical board of the Regional Enoteca of Barolo and consults to many vineyards in the Langhe. A progressive and ambitious individual who steers the ship without the constraints of family tradition.
He employs spontaneous fermentation at low temperatures, long and gentle macerations, soft, non-invasive ageing in Austrian Oak. The wines are bottled without filtration or fining and with minimal use of sulphur.
2019 Dolcetto d'Alba DOC
"In winter, when the sun is in Capricorn, you may sometimes find hoofprints in the vineyard. The old winemakers believe that it is the god Pan in person to visit their vineyards and where the Capricorn the grapes are sweeter passed. Although this is only a legend, if you follow the hills Capricorn can discover the divine taste of Dolcetto."
Handpicked from San Sebastiano, Monforte d'Alba on limestone and clay based soils, destemmed and wild fermented in stainless for 12 days on skins seeing punch downs occur just once daily for a gentle extraction. Rested in stainless for 6 months where natural malolactic fermentation occurs. Unfined and unfiltered.
2018 Barbera d'Alba DOC Superiore
"Happy is the vintner who finds a ferret's footprints near his Barbera vines. In fact, since ancient times in Langa, this is an indication of an excellent vintage year.One thing is certain: a glass of Barbera holds the verve and gaiety of this amusing animal."
Handpicked from San Sebastiano & Novello at an average of 360m - 380m elevation on sand and clay based soils, destemmed and wild fermented in stainless for 30 days on skins with twice daily punch downs.
The resulting wine is left to rest with lees for 12 months in 70% large format neutral Austrian oak and 30% in used tonneaux and barriques. Unfined and unfiltered.
2018 Nebbiolo d'Alba DOC
"It is said that long ago, a bat tasted a bunch of grapes at night and learned an ancient secret. Even today, his descendants trace aerial geometries over the ripening grapes, and the old secret is still revealed in a glass of Nebbiolo."
Handpicked from San Sebastiano at 360m elevation on limestone and clay based soils alternating with marl and fossiliferous sandstone, destemmed and wild fermented in stainless for 17 days on skins, racked to 80% large format neutral Austrian oak and 20% in used tonneaux and barriques for natural malolactic fermentation, then rests on lees in Austrian oak for 12 months. Unfined and unfiltered.
2017 Barolo DOCG
92 points - Decanter, James Suckling
"“If the owl nests on an oak tree in the vineyards, the vintage will be unforgettable…” our grandparents used to tell us. The owl, symbol of wisdom, for a wine like Barolo that pays back patience with glasses of wine that offer inspiration, wisdom and culture."
100 % Nebbiolo handpicked from vineyards in Monforte d'Alba, Novello, Serralunga d'Alba and Grinzane Cavour at 250m - 360m elevation on a combination of Sant’Agata marl, Diano d’Alba fossils and sandstone soils. Destemmed and wild fermented in stainless for 35 days on skins, racked to 80% large format neutral Austrian oak and 20% in used tonneaux and barriques for natural malolactic fermentation, then rests on lees in Austrian oak for 24 months. Unfined and unfiltered.
