Description

Michele Reverdito’s vines are on the road that connects La Morra with Verduno in Northern Itlay. That, admittedly, is a less famous part of town than the part along the road to Barolo, but Signor Reverdito makes up for the lesser notoriety of his vineyards with a meticulous viticulture, a very late harvest, and a purity of traditional cellar technique that results in spectacularly fragrant, dark, deep Barolos. Hand-harvested, his fruit is fermented in temperature controlled stainless without the addition of yeasts or enzymes. It is then aged in traditional 1,000 litre barrels, none of them new.