Vietti's single-vineyard Barolo from the Ravera cru at Novello: 100% Nebbiolo off 34-year-old vines on Sant'Agata marls, aged 32 months in large botti. Tar, dried rose and red cherry over taut, vertical tannins. Classic, age-worthy Barolo in magnum.
Drawn from the Ravera cru at Novello and aged around 32 months in large botti, this is classic, traditional Barolo. Vietti's own notes flag chalk and white pepper over red fruit, while Vivino drinkers keep returning to leather, tar and dried rose. The structure is taut, the acidity vertical.
Classic Nebbiolo perfume that needs air: dried rose and violet lift over tar and red cherry, with Vietti's own note of chalk and white pepper. Vietti calls the bouquet stark at first, opening after a few minutes in the glass, while Vivino drinkers most often reach for leather, tobacco and a menthol edge.
Rose petal
Violet
Cherry
Raspberry
Mint
Tobacco
Tar
Leather
LiquoriceTaut and vertical. High acidity and fine, compact tannins frame ripe red berries and a savoury, earthy core, the fruit grown on the Sant'Agata marls of Ravera at around 400 metres. Thirty-two months in large botti add structure without obvious oak, keeping the wine traditional rather than plush.
Long and savoury, closing on tar, dried rose and a chalky, mineral grip from the Ravera marls that asks for food or further bottle age.
A benchmark single-vineyard Barolo from one of the Langhe's reference producers, built for the cellar rather than the moment. Vivino's crowd rates it 4.3 across 1,422 ratings and recent Ravera vintages have drawn 100-point scores from Vinous, but the firm tannins reward patience, especially in this magnum.
This page tracks live UK listings for Vietti Barolo Ravera, currently the 2020 and 2021 magnums alongside a 2014 in standard 750ml. Prices climb steeply with the vintage rating and the scarcity of large-format Barolo.
A structured, age-worthy single-vineyard Barolo: superb with food and for a special occasion, demanding for a beginner, and priced as a cellar wine rather than an everyday pour.
Released after 38 months' ageing with firm tannin and high acidity, and slower-ageing in magnum, Ravera is built to cellar for 15-25 years in strong vintages.
Firm tannin and vertical acidity make Ravera a classic food Barolo, built for braises, game, truffle and aged cheese.
A 100-point-pedigree single-vineyard Barolo in magnum is a special-occasion and gifting wine, ideal for a celebration or a milestone cellar.
Priced as a benchmark single-vineyard Barolo and scarce in magnum: the quality is genuine, but you pay a prestige and large-format premium, so value is fair rather than a bargain.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Barolo denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Vintage shapes Ravera more than most wines. 2021 is a structured, classic Barolo year for long ageing, 2020 is riper and more approachable, and 2014 was a cool, difficult season that gave Vietti an elegant, perfumed, earlier-drinking wine.
A structured, classic Barolo vintage with cool nights and firm, vertical tannins; Vietti's Ravera 2021 is built for long cellaring and earned 96 points from Wine Spectator. Give it several years before broaching.
A warm but balanced vintage giving riper fruit and slightly softer tannins than the classic Ravera mould. More approachable than 2021, with red-cherry generosity over the cru's chalk and white-pepper signature.
A cool, wet Piedmont season that challenged many growers; in Vietti's hands Ravera 2014 is elegant and perfumed, lighter-framed and already drinking well, with bright acidity carrying dried rose and red cherry. Best over the next decade rather than for long ageing.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Ravera is one of Barolo's most celebrated crosses of site and producer. Vietti farms 34-year-old vines on the Sant'Agata marls of Novello, and its Ravera bottling has earned 100-point scores from Vinous across several vintages.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Barolo is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Barolo falls within Piedmont , covering Cuneo, Langhe: Barolo, Castiglione Falletto, Serralunga d'Alba, La Morra, Monforte d'Alba, Novello, Verduno, Grinzane Cavour, Diano d'Alba, Cherasco, Roddi. The denomination is further divided into 11 sub-zones.
Vietti farms old, low-yielding Nebbiolo on the Sant'Agata marls of the Ravera MGA; single-vineyard cru fruit at this age and site commands a steep premium over generic Barolo.
Barolo DOCG mandates 38 months' ageing; Vietti gives Ravera about 32 months in large oak then further bottle time, tying up capital and cellar space for years before any sale.
Vietti is a Langhe reference producer and Ravera has earned multiple 100-point Vinous scores; that demand pushes prices well above release, as the 909-pound 2021 magnum here shows.
Large-format bottles are made in tiny quantities and prized by collectors; the 1.5L magnums here, at 575 and 909 pounds, carry a clear premium over an equivalent 750ml.
UK alcohol duty adds about 2.67 pounds per 750ml of still wine, roughly 5.34 on a magnum, before 20% VAT, lifting the shelf price of every bottle landed in Britain.
The 2014 was a difficult, lighter Barolo vintage, so its 750ml here at 283 pounds sits below the cru's top years despite carrying full age and provenance.
Dishes that complement this wine
Barolo's firm tannin and high acidity want fat, protein and umami. In Piedmont that means brasato al Barolo, ossobuco, tajarin with truffle and aged mountain cheese. The wine cuts the richness while its red-cherry and tar notes echo the dish.
Ravera's firm, compact tannins bind to the collagen and fat in long-braised meat, softening as they go and leaving the wine's acidity to refresh each bite. Brasato al Barolo is the textbook match because the dish is built on the wine itself.
Try with: Brasato al Barolo · Ossobuco alla Milanese · Agnello Ragu Lucano · More pairings →
Aged Nebbiolo turns earthy and savoury, with forest-floor and dried-mushroom notes that mirror white truffle and porcini. The wine's acidity also lifts the richness of a buttery risotto or egg-yolk tajarin.
Try with: Tajarin al Tartufo · Truffle risotto · Porcini mushroom risotto · Tagliatelle al tartufo di Acqualagna · More pairings →
High acidity and tannin scythe through the fat and char of grilled beef and lamb, while the wine's savoury, earthy core matches the seared crust. Serve a Tuscan-style Fiorentina rare to keep the contrast bright.
Try with: Fiorentina steak · Ribeye steak · Lamb chops · Rack of lamb · More pairings →
Tannin and acidity cut the fat and salt of aged Castelmagno, Parmigiano and other hard mountain cheeses, while the cheese's umami tames the wine's grip. Keep to firm, nutty styles rather than pungent blues, which bury Ravera's perfume.
Try with: Cheese board · Castelmagno · Parmigiano Reggiano · Toma piemontese · More pairings →
Ravera has the structure and savoury depth to stand up to the iron-rich, gamey flavours of venison and boar, and its bright acidity keeps fatty duck from cloying.
Try with: Venison Stew · Duck breast · Roast Duck · More pairings →
High tannin amplifies chilli heat and turns metallic against delicate white fish, so skip fiery curries, Sichuan heat and raw or lightly cooked seafood. Ravera's grip and acidity need fat and protein, not spice or subtlety.
Skip with: Vindaloo · Szechuan beef · Sushi · Grilled sole · Pairing guide →
Released only after 38 months of ageing, Ravera is built for the cellar. The magnum ages more slowly than a standard bottle, extending an already long drinking window well into the 2040s for top vintages like 2021.
Peak around 2035. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Released after 38 months' ageing with firm tannin and high acidity, and slower-ageing in magnum, Ravera is built to cellar for 15-25 years in strong vintages.
£283.12 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 15:36 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is a single-vineyard (MGA) Barolo DOCG from Vietti, made entirely from Nebbiolo grown in the Ravera cru at Novello. The vineyard sits around 400 metres on limestone-and-clay Sant'Agata marls, and the wine ages about 32 months in large oak botti.
This listing is the 1.5-litre magnum. Magnums age more slowly than standard 750ml bottles because of the lower oxygen-to-wine ratio, which suits a structured, long-lived Barolo like Ravera that is meant for the cellar.
Ravera is built to age. Barolo DOCG requires 38 months of ageing before release, and Vietti's traditional style, with firm tannins and high acidity, rewards a decade or more in bottle. Strong recent vintages will drink well from the late 2020s into the 2040s.
Its tannin and acidity are made for rich Piedmontese dishes: brasato al Barolo, ossobuco, tajarin with white truffle, and aged Castelmagno or Parmigiano. Game and grilled red meat work well too.
Yes. Vietti recommends decanting a few hours before serving, especially for younger vintages, to soften the taut tannins and let the floral, tar and red-cherry aromatics open.
This page currently shows the 2014 in 750ml plus the 2020 and 2021 magnums. 2021 is a structured, classic Barolo vintage for long cellaring, 2020 is a touch more approachable, and 2014 is an elegant, earlier-drinking year.
G.D. Vajra
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£85.10
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