Right after our summer break, during the waning moon phase of August, we bottled the new vintages of our Barolo that will be released on the market beginning of the next year: Cascina Nuova 2015, Ravera 2015, Ravera Bricco Pernice 2014, Ravera Vigna Elena Riserva 2014 and Ravera Vigna Elena Riserva 2013. For the first time ever, thanks to the opening of our new underground ageing room (240 s.m.), we were able to bottle 2 vintages of Barolo Ravera Vigna Elena Riserva; Valter, in fact, decided to reduce the ageing time in the Slavonian oak casks from the usual 36 months. Right after that we proceed with the cleaning of all the equipment to be ready to welcome the new grapes; the crushing area was slightly enlarged to improve efficiency and comfort. As soon as we started to crush we appreciated the good balance between acidity and sugar content and the indigenous fermentations (without the addition of any industrial yeasts) were even with a good performance. In particular with the Nascetta, since the harvest 2017, we started a project, in cooperation with the department of Enology of Alba, to select a yeast strain directly form the indigenous populations isolated in the vineyards and cellars of the Nascetta del comune di Novello Producers Association. In the nearest future we will be able to inoculate our own selected yeasts to preserve and enhance the characteristics of this great cultivar. As usual, the submerged cap fermentation on the skins for the nebbiolo for the Barolo lasted for about 40 days; this very traditional winemaking technique allows to obtain full bodied wines with a great tannins structure, but, due to a very slow, soft and selective extraction, the sensation on the palate is very balanced and silky, with an embracing finish. Furthermore, due to the almost total protection from oxidation, this technique allows to preserve some of the primary aromas from the grapes, obtaining complex, fragrant and aromatic Barolo since the beginning of their life.
The malolactic fermentation of the red wines took place, as usual, in the stainless steel tanks with any selected bacteria inoculation and performed very evenly and fast. All the new wines, even if they are still in a very early stage of their life, are showing very fragrant, fruity and floral aromas supported by bold structure in harmony with a deep tannic texture and a bright acidity.