# Barolo Ravera DOCG (2019)

- **Producer:** Elvio Cogno
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €74
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** tart fruit, blackcurrant, black cherry, black plum, violet, smoke, chocolate, cedar, forest floor, dried fruit, earth, leather, tobacco

## About this wine

The Elvio Cogno Barolo Ravera 2019 is a distinguished red wine from the Barolo DOCG appellation in Piedmont, Italy, specifically from the Ravera cru in Novello. Produced from 100% Nebbiolo grapes, this wine is a product of Azienda Agricola Elvio Cogno, an estate founded by Elvio Cogno in 1991. He was the first to prominently feature the Ravera vineyard's name on a Barolo label, highlighting the significance of this historic cru. The estate is now managed by his daughter Nadia Cogno and son-in-law Valter Fissore, who continue his winemaking philosophy. The Ravera vineyard itself is recognized for its southern exposure and is situated at elevations between 350-400 meters. The 2019 vintage is noted for its balance and structure, with characteristics influenced by the growing season.

## Interesting facts

- First Barolo labeled with the Ravera cru name.
- Estate founded by Elvio Cogno in 1991.
- Managed by second generation Nadia Cogno and Valter Fissore.
- Ravera cru is known for its southern exposure.

## Food pairing

The wine's firm tannins and full body are well-suited to rich, protein-heavy dishes, where they can soften and integrate. Its vibrant acidity cuts through the richness of braised meats and fatty components, cleansing the palate. Savory elements in the food can complement the wine's earthy and complex profile.

## Wine making process

The Elvio Cogno Barolo Ravera 2019 is produced from 100% Nebbiolo grapes. Following hand-harvesting in October, fermentation typically takes place in stainless steel tanks for around 30 days, often with extended maceration (up to 30-45 days) and submerged cap techniques. The wine is then aged for approximately 24-32 months, primarily in large Slavonian oak barrels (botti), with some use of French oak. A minimum of 6-10 months of bottle aging precedes release. Farming practices are increasingly focused on organic and sustainable methods, reflecting a philosophy that respects the vineyard and terroir.