Guido Rivella had a multi-decade career as the winemaker for Angelo Gaja. Now retired, he and his daughter have a tiny estate in Barbaresco. This production of only three barrels comes from grapes harvested from 0.37 hectares of calcareous clay soil with a southern exposure. Fermentation and maceration occur in stainless steel tanks for 22-25 days at a controlled temperature. The wine is aged in wood for 14-18 months, then again in bottles for a few months before commercial release.
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