Azienda Agricola Elvio Cogno - Vigna Elena Barolo Riserva 2013 (1.5L)

Dark ruby red in color with some orange reflections. The bouquet is very aromatic with flavors from dry plums to dried rose and violet petals with hints of balsamic and alpine herbs; a very “aristocratic” nose. The mouthfeel is warm and rich with soft, deep, refined tannins that are perfectly melted. The wine has a bright acidity that gives a very long and pleasant aftertaste.

"Perfumed and structured, this wine opens with alluring scents of rose, tobacco, mint, underbrush and woodland berry. The vibrant, focused palate offers intriguing tension and intensity while at the same time showing finesse, delivering red cherry, raspberry, licorice and baking spice tones framed by firm tannins. Drink 2023–2043."

"The silky texture and graceful profile provide a setting for strawberry, cherry, rose, iron and tobacco flavors in this red. No pushover, this features a solid structure that emerges on the long, earth-, leather-, mineral- and tobacco-tinged aftertaste. Once fully integrated, this should be a beauty. Best from 2022 through 2042."

About the Winery: The Cogno family has been making wine for four generations in Piedmont. In 1990, Elvio Cogno left a long and fruitful partnership with the venerable Barolo producer Marcarini at La Morra and bought a splendid, historic 18th-century farmhouse on the top of Bricco Ravera, a hill near Novello in the Langhe area. (Novello is one of the 11 communes in which Barolo is produced.) The farm was surrounded by 11 hectares (27.18 acres) of steeply sloped vineyards. Elvio restored the manor, converted the old granaries to wine cellars and founded his eponymous winery. For the next 20 years he devoted himself to the winemaking traditions handed down to him by his father and grandfather

Fermentation: 100% in stainless steel, temperature-controlled, with automatic pump overs, postfermentation maceration for 30 days with submerged cap; skin contact for 40-45 days with fermentation and afterwards, with post-fermentation maceration submerged cap;100% with indigenous yeast. Malolactic fermentation in stainless-steel. 

Aging: 36 months barrel-aging in large (40 hl/1,057 gallons), used Slavonian oak, followed by 24 months in bottle

Grape(s): 100% Nebbiolo da Barolo, Rosé sub-variety of Nebbiolo

Alcohol: 14.5%

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