Massimo Rivetti Barbaresco 2016

$90.00
Sale price

Regular price $90.00

Like the classic Barbaresco, this wine represents a blend of fruit from various vineyard sites that are all farmed organically. The Massimo Rivetti 2016 Barbaresco Froi is released later than its peers. The bouquet is redolent of crushed flower, dried violet, wild cherry, licorice and soft limestone. The wine's fibre is lean and loosely knit, giving it an accessible personality. It should be interesting to see how this wine ages 10 years from now and if it maintains the silky linearity it shows today. Drink 2022-2035. 93+” Monica Larner - The Wine Advocate

The Producer

The Rivetti Massimo winery is situated in Neive, in Piedmont; its vineyards stretch on the sunny hills of the Lower Langa. The twenty hectares fully intended for the vine cultivation are divided into three different farmsteads:

Froi, which is in the commune of Neive is the business centre and it is property of the family since 1947. It has always been intended for the wine viticultural production and with its wine-cellar and the twelve hectare vineyards it is one of the oldest structures in the area (which were already mentioned on the military maps at the end of the XIX century). The vineyards look favourably South, South-West, in fact they have two subzones called Rivetti and Serraboella, which are particularly important for the production of the Nebbiolo da Barbaresco; in addition to Nebbiolo also Barbera d’Alba, Moscato d’Asti and Cabernet Sauvignon are cultivated. Most of the vineyards are between thirty and fifty years old and they have a high density per hectare (4500 / 6500 vines).

Garassino, which is situated in the commune of Mango, comprises four hectares looking South-West.
For our farm it represents the possibility of future expansion of the plants; here, in fact, the vineyards are younger and there is the trend towards innovation of the Piedmontese sorts with the introduction of Merlot, Pinot Nero, besides to Langhe Nebbiolo and Langhe Arneis.

La Palazzina, which is in the commune of Alba, comprises as well four hectares vines with traditional sorts such as: Nebbiolo d’Alba, Barbera d’Alba and Dolcetto d’Alba, with fully ripe (over 35 years), looking South vineyards.


The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

Like the classic Barbaresco, this wine represents a blend of fruit from various vineyard sites that are all farmed organically. The Massimo Rivetti 2016 Barbaresco Froi is released later than its peers. The bouquet is redolent of crushed flower, dried violet, wild cherry, licorice and soft limestone. The wine's fibre is lean and loosely knit, giving it an accessible personality. It should be interesting to see how this wine ages 10 years from now and if it maintains the silky linearity it shows today. Drink 2022-2035. 93+” Monica Larner - The Wine Advocate

The Producer

The Rivetti Massimo winery is situated in Neive, in Piedmont; its vineyards stretch on the sunny hills of the Lower Langa. The twenty hectares fully intended for the vine cultivation are divided into three different farmsteads:

Froi, which is in the commune of Neive is the business centre and it is property of the family since 1947. It has always been intended for the wine viticultural production and with its wine-cellar and the twelve hectare vineyards it is one of the oldest structures in the area (which were already mentioned on the military maps at the end of the XIX century). The vineyards look favourably South, South-West, in fact they have two subzones called Rivetti and Serraboella, which are particularly important for the production of the Nebbiolo da Barbaresco; in addition to Nebbiolo also Barbera d’Alba, Moscato d’Asti and Cabernet Sauvignon are cultivated. Most of the vineyards are between thirty and fifty years old and they have a high density per hectare (4500 / 6500 vines).

Garassino, which is situated in the commune of Mango, comprises four hectares looking South-West.
For our farm it represents the possibility of future expansion of the plants; here, in fact, the vineyards are younger and there is the trend towards innovation of the Piedmontese sorts with the introduction of Merlot, Pinot Nero, besides to Langhe Nebbiolo and Langhe Arneis.

La Palazzina, which is in the commune of Alba, comprises as well four hectares vines with traditional sorts such as: Nebbiolo d’Alba, Barbera d’Alba and Dolcetto d’Alba, with fully ripe (over 35 years), looking South vineyards.


The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.