Azienda Agricola Rivetto

Briccolina Barolo Nebbiolo

9.340 ratings
9.47 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Top Notes For
Christopher Stadler

Drank again after 8 months. Still young but developing nicely. This one lasted the night - showed its true colors after a few hours.

Drank again after 8 months. Still young but developing nicely. This one lasted the night - showed its true colors after a few hours.

Feb 6th, 2016
Thibaut Marquis

Region Manager East, CRU Selections Terlato Wines International

9.0

Full tannins. Heavy and earthy

Full tannins. Heavy and earthy

Dec 10th, 2015
Matias Chiota

Boom! Needed a couple hours to show its true colors. Beautiful.

Boom! Needed a couple hours to show its true colors. Beautiful.

Jul 21st, 2015
Nasz Swiat Win

Rustical, very tannic but beautiful. Needs 2-3y.

Rustical, very tannic but beautiful. Needs 2-3y.

Dec 12th, 2014
Michael "Bucky" Buckelew

Sommelier Ristorante del Lago at The Broadmoor Hotel, Colorado Springs

9.6

2007

2007

Jul 28th, 2014
Arthur Boccuti

This "Rivetto" Barolo is close to exquisite. It is very well balance tannsn to fruit. If has soft acidity and ample fruit. It smooth on the pallet. This Rivetto is from Serralunga A'alba, one of Barolo's primer growing districts. It comes an texture are beautiful. I'm buying more.

This "Rivetto" Barolo is close to exquisite. It is very well balance tannsn to fruit. If has soft acidity and ample fruit. It smooth on the pallet. This Rivetto is from Serralunga A'alba, one of Barolo's primer growing districts. It comes an texture are beautiful. I'm buying more.

Jan 24th, 2021
Bas Afman

Perfect Barolo!

Perfect Barolo!

Jul 7th, 2019
Kerim Oezkoek

Good wine, not too strong.

Good wine, not too strong.

Jun 13th, 2018
Narelle Burke

A gorgeous red Italian wine!

A gorgeous red Italian wine!

Mar 30th, 2018
Andy Tam

Excellent tannin fruit with some spice kick. Great with that wagyu carpaccio with kim chee gelee

Excellent tannin fruit with some spice kick. Great with that wagyu carpaccio with kim chee gelee

Jan 27th, 2018