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Viberti Ravera Barolo Riserva 2013
Nebbiolo
VINTAGES#: 16739, $109.00 SHOP »»
In 2013, the collaboration with the Cravero family from Barolo granted the Viberti Giovanni winery the lease of the splendid Ravera vineyard, characterized by white marls and an exposition in the midday sun. The fortune of having begun its cultivation in the splendid and long-lived 2013 vintage made the Viberti family immediately aware of the potential, the limits and the facets of this particular cru of the municipality of Barolo. It should be remembered that a small part of the grapes is part of the historic label Buon Padre.

"Perfumed and floral with lots of character on the nose. Subtle. Full-bodied, tannic and chewy. Savory with tar and earth undertones. Drink or hold." Score: 93 Pts. - James Suckling, jamessuckling.com, November 7, 2019.



Marotti Campi Orgiolo Lacrima di Morro d'Alba Superiore 2017
Red Blend
VINTAGES#: 17676, $24.95 SHOP »»
"I remember the first time I tasted this delightfully fragrant red from Marotti Campi some 15 years ago in Le Marche, and I'm so pleased to see it here in Ontario. For those unfamiliar with the grape — Lacrima di Morro D'Alba — it's a very floral variety, almost black Muscat-like, with pronounced rose petal and violet perfume, also abundantly fruity, moving from black raspberry and cherry into blueberry. It's oddly reminiscent of Touriga Nacional from the Douro Valley/Dão in Portugal, only more floral and intense. The palate is firm and juicy, with bright, crunchy acids and light but dusty-grippy tannins. It's designed to be enjoyed with a light chill to emphasize the fruity-floral notes and maximize the inherent freshness, but not so cold as to mute the aromatic display. Definitely worth a look." Score: 90 Pts. - John Szabo, MS, winealign.com. Tasted June 2021.
Viberti Giovanni winery, located in the village of Barolo in the northern Italian region of Piedmont, was founded in the early 20th century by Antonio Viberti, an innkeeper and restauranteur. Wine was produced from the estate vineyards exclusively for the patrons of the family restaurant, Trattoria al Buon Padre. 

In 1967, at a time when Barolo wines were gaining international notoriety, Antonio's son, Giovanni, joined the family business and realized the potential of the estate vineyards to produce superior quality, world-class Barolo.

One hundred years after the creation of the Viberti winery, the family's connection to their beloved land of Barolo and its fine red wines remains unbroken as the 3rd generation of the Viberti family, GianLuca and Claudio, joined their father at the winery. Today, under the direction of Claudio, the winery produces varietally accurate, elegantly structured wines with fresh fruit aromas, bold tannins, and vibrant acidity that are approachable upon release, yet reward extensive aging.
The Marotti Campi winery is a leading name in the world of wine in the Marche region, and is synonymous with the excellence of Verdicchio dei Castelli di Jesi and Lacrima di Morro d'Alba. One of the oldest farming estate in the Morro d'Alba area, whose history dates back to the mid-19th century, when the Marotti family bought the vast property, planted the first vines and built the large patronal villa, now surrounded by vineyards. In 1991, Giovanni Marotti Campi launched an ambitious renovation and modernization project that culminated, under the guidance of his son Lorenzo, in the foundation of the modern winery.

Mariotti Campi's wines stand out for their precision, stylistic clarity and excellent value for money. Harvest after harvest, the Mariotti Campi family has managed to reach and maintain a high level of quality, capable of combining the peculiarities of the territory with an elegant and impeccable style. 
Since Barolo is high in acid, tannin, and alcohol, and is highly aromatic, the best food to serve with this wine are heavy dishes with high fat content.

Brasato al Barolo is a traditional Piedmontese beef stew with a rich sauce infused with red wine, often served over polenta. Get the recipe »»

 
Le Marche has over 170 kms of coastline on the Adriatic sea, so, of course, seafood is prevalent in coastal kitchens and restaurants. 

Potacchio (which comes from the French word 'potage') is a braising recipe, marrying clams, garlic, tomatoes, white wine and rosemary. Get the recipe »»
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