2000 Barolo Campè
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Giorgio Rivetti is a man on the move, having in recent years added a major vineyard holding in Grinzane Cavour as well as a 70-hectare estate (45 are currently in production) in Tuscany, Casanova della Spinetta. Rivetti makes some of the best and most popular new-style Barbarescos (and now a new Barolo) of the Langhe, working with yields that he typically limits to two tons per acre by doing extensive green harvesting and foregoing the use of fertilizers. Rivetti has been in his airy new winery in Grinzane Cavour since the 2000 harvest (he still makes his Pin, moscato and still white wines in the old facility in Castagnole delle Lanze, just south of Asti), and I tasted his current line-up of wines in the spacious tasting room at the foot of Rivetti's steep Barolo vineyard. He uses rotofermenters for Barolo and Barbaresco, but notes that his fermentations generally last six to ten days, which is longer than most fermentations using this device. (Marc de Grazia; numerous importers, including Michael Skurnik Wines, Syosset, NY; Vin Divino, Chicago, IL; and Estate Wines Ltd. , San Rafael, CA)
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