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Elvio Cogno Ravera Barolo 2005

Nebbiolo from Barolo, Piedmont, Italy
  • WS93
  • RP92
  • WE91
  • W&S90
0% ABV
  • JS95
  • WS93
  • RP92
  • WE92
  • WE97
  • JS97
  • RP95
  • WS94
  • WE94
  • W&S94
  • JS94
  • WS93
  • RP92
  • WE95
  • WS95
  • JS93
  • RP93
  • W&S93
  • WE95
  • WS94
  • WS93
  • RP93
  • JS93
  • WE93
  • RP94
  • WS90
  • WS93
  • RP93
  • WS91
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Winemaker Notes

Barolo Ravera is produced with the grapes of the most important cru inNovello, a guarantee of fine aromas, sapid flavour and greatcomplexity. The mainly calcareous soil of this historical vineyard addselegance and structure to the wine, making it ideal for ageing.Only a few great wines possess its capacity to develop successfully inthe course of time. Austere and severe in its early years, BaroloRavera loses none of its typicality with the passing of the years; on thecontrary, it improves all the time.Careful selection in the vineyard and relatively long fermentation helpto heighten the characteristics of the grapes, which expressthemselves to the full after ageing in the bottle.A unique testimonial for a prestigious terroir, a wine takes thetypicality of the Langa hills to the top in terms of quality.

Brilliant garnet-red in colour with orange highlights. Firm, elegant andpotent on the nose, it has scents of dog rose, mint and tobacco, scentswhich meld in the course of time into spice, coffee, liquorice, truffle,leather and minerals. A full-bodied, rounded bouquet of great structureand balance, redolent of plum jam and withered brambles.The persistent chocolaty aftertaste is harmonious and enticing.Over the years it gradually refines its characteristics to achieve classicelegance and composure.Goes well with braised meats, stewed game, roasts and maturecheeses such as pecorino and Parmigiano Reggiano.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Dried rose petal and red fruit on the nose. Full, with very sweet strawberry character and caressing tannins. Long and balanced. Best after 2012.
RP 92
Robert Parker's Wine Advocate
The 2005 Barolo Ravera is a big, concentrated wine that comes to life with a gorgeous display of dark fruit, flowers, minerals and menthol. This rich, sumptuous Barolo shows tons of energy and integrity with a long, finely tuned finish. The estate gave the Ravera 24 months in 25-30 hectoliter Slavonian oak barrels. Anticipated maturity: 2012-2022.
WE 91
Wine Enthusiast
Elvio Cogno is a winery to watch closely in the future. These are exciting wines, loaded with charm and personality. The 2005 Ravera cru expression is tightly packed with fragrant fruit, floral and spice aromas and the mouthfeel is smooth, silky and long. Drink after 2015.
W&S 90
Wine & Spirits
At first this feels shuttered behind its massive structure. With air, it combines ripe cherry and plum flavors with brawny, earthy tannins, while the finish feels bright, marked by dried rose and cherry. It should fully integrate after a few years in the cellar, then decant a bottle for savory agnolotti dal plin.
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Elvio Cogno

Elvio Cogno

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Elvio Cogno, Barolo, Piedmont, Italy
Image of winery
The Elvio Cogno winery sits on the top of Bricco Ravera, a hill near Novello in the Langhe area of Piedmont, one of the eleven communes in which Barolo is produced. The cellar is housed in an 18th-century manor farm surrounded by 11 hectares of land, all occupied by vineyards.

After a long and fruitful partnership with Marcarini at La Morra, in 1990 Cogno bought a splendid historical farm in the family village and restored it to its former glory. Today the winery nestles in a breathtaking landscape between the hills and the sky. At sunset on clear days, a wonderful turquoise horizon frames the farm like a painting. Hence the name of this exceptional wine land: 'Petorchino', or blue feet.

The Cogno family has been making wine in the Langhe area for four generations: the values of history and tradition handed down by father Elvio are enhanced by the freshness and innovation introduced by his daughter Nadia and her husband Valter Fissore.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.


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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

HNYECOBRA05C_2005 Item# 106813