The Ravera hails from it's on single vineyard located in Novello. The average age of the vines is 26 years, but the oldest parts of the 3-hectare vineyard were planted in 1935, and grow upon clay-limestone soils with southwestern exposure. After harvest, the grapes are gently pressed and fermented for 4 weeks in stainless steel tanks with skin contact, allowing pre and post fermentative maceration with the traditional method of submerging cap. Malolactic fermentation is done in cask, and the wine spends over a year on fine lees without racking. The wine is aged for 30 months in Slovenian oak cask.
Aromatically the Barolo is a touch yeastier than its counterparts, with notes of fine spice and menthol. On the palate, the wine has a robust structure and intense tannins, with flavors of blood oranges, and hints of iron.