Giribaldi Barolo Ravera 2017

Giribaldi Barolo Ravera 2017 is a classic expression of Nebbiolo from one of Barolo’s most admired crus, Ravera, in the heart of Piemonte. This is a structured, ageworthy red that balances power with finesse, capturing the purity and elegance that define top Barolo. Crafted by Azienda Agricola Mario Giribaldi, it offers a traditional, terroir-driven style that appeals both to seasoned collectors and curious enthusiasts alike.

Tasting Notes
In the glass, Giribaldi Barolo Ravera 2017 shows a luminous garnet core with brick-orange reflections at the rim, typical of well-made Nebbiolo. The nose is refined and layered, offering aromas of dried rose petals, violet, red cherry, and wild strawberry, interwoven with notes of tar, tobacco leaf, anise, and a hint of leather and underbrush as it opens. On the palate, the wine is medium to full-bodied with a firm yet refined tannic structure that frames the vibrant red fruit. Flavors of sour cherry, raspberry, and red currant are complemented by savory tones of licorice, dried herbs, and subtle spice from time in oak. The acidity is lively, giving the wine lift and length, while the finish is long, dry, and nuanced, with lingering floral and earthy notes. While already approachable with proper aeration, this 2017 Barolo has the concentration and structure to evolve beautifully over the next 8–15 years, gaining further complexity and tertiary character.

Production
Sourced from the Ravera cru in Barolo, a revered hillside area known for its calcareous clay and marl soils, Giribaldi Barolo Ravera 2017 reflects a terroir that naturally produces structured, ageworthy Nebbiolo. The vineyards sit on well-exposed slopes in Piemonte, benefiting from a continental climate with warm days and cool nights that help preserve acidity and aromatic intensity. Grapes are typically hand-harvested to ensure careful selection of bunches at optimal ripeness. In the cellar, the Nebbiolo undergoes a traditional vinification with extended maceration on the skins to extract color, tannin, and aroma, followed by aging in oak (often large casks in a classic style) and bottle maturation to refine the tannins and develop complexity before release.

Food & Serving
This Barolo is a natural partner for rich, savory dishes and traditional Piemontese cuisine. Pair it with braised beef (such as brasato al Barolo), osso buco, roasted lamb, game birds, or truffle-based dishes like tajarin with white truffle. Mature cheeses—especially aged Parmigiano Reggiano, Pecorino, or hard alpine cheeses—also work beautifully with its structure and acidity. Serve at 16–18°C (60–64°F) in large Burgundy or Barolo glasses. Decant for 1–2 hours before serving to allow the tannins to soften and the bouquet to fully open, especially if enjoyed in its youth.

Producer
Azienda Agricola Mario Giribaldi is a family-run winery rooted in the traditions of Piemonte, with a history that spans multiple generations in the Langhe hills. The estate has built its reputation on producing classic, honest expressions of local varieties—above all Nebbiolo—while maintaining a strong respect for the land and sustainable vineyard practices. In the Barolo region, Giribaldi is known for capturing the character of individual crus like Ravera, emphasizing elegance, authenticity, and a sense of place over flashiness. Their wines regularly earn recognition for offering excellent typicity and value among premium Barolo producers, making them a respected name for those seeking true Piemontese craftsmanship.

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