Kaskal Blanc de Noir

Rivetto

Enrico's inventive qualities as both a farmer and winemaker are on full display in this delicious departure from the norm. Before harvesting his Barolo, Enrico has the bottom of the Nebbiolo clusters cut off, believing their rough tannins and high acidity would be better suited to a sparkling wine. So at the expense of his highly valuable Barolo juice he instead makes this fascinating champenois method sparkling wine he ages on the lees in bottle at least 60 months / five years, and the result is beguiling. I've never so genuinely tasted cherries in a sparkling wine before, a clear characteristic of this beautiful direct pressed Nebbiolo even in absence of skin-contact. The wine is a brilliant golden hue, almost bronze like. It has terrific structure fleshed out by opulent and complex notes of cherry, honey, fig, chamomile, brioche, and fresh cut tobacco. On the palate the wine is simply voluminous. The salty minerality and broad acidity create terrific tension, like a trampoline for all these beautiful Nebbiolo notes. A long finish rounds out the game. Such a thought provoking, fascinating, creative cuvée from a daring wine farmer.

Country:  Italy

Region:  Barolo, Piemonte

Appellation:  Nebbiolo Spumante VSQ

Climate:  Uniquely Piemontese

Altitude:  340 - 420m

Soils:  Serravallian origin, calcareous and clayey. Soil with sub-alkaline reaction, with presence of magnesium, calcium and iron.

Varietal/Blend:  100% Nebbiolo

Fermentation:  Direct pressed. First fermentation with indigenous yeast. Second fermentation with selected yeast.

Ageing:  Second fermentation for at least 60 months / 5 years in bottle on the lees.

Vineyard & Vine Age:  Biodynamic. The Kaskal is created from the fruit that is snipped shortly before harvest from the bottom tip of the Nebbiolo clusters that go into the Barolo cuvées. Enrico finds these bottom grapes have less admirable tannins and, being higher in acidity, long ago began clipping them before harvest and pressing them to make this unique blanc de noir. A marriage of three estate plots: Serra, Manocino, and San Bernardo. The vines were planted in 1975 or earlier.

ABV:  13.5%

Produced Cases: 

CSPC:  887091

About the Producer

Enrico Rivetto


Serralunga d'Alba, Barolo, Italy

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Kaskal Blanc de Noir
Rivetto
Enrico's inventive qualities as both a farmer and winemaker are on full display in this delicious departure from the norm. Before harvesting his Barolo, Enrico has the bottom of the Nebbiolo clusters cut off, believing their rough tannins and high acidity would be better suited to a sparkling wine. So at the expense of his highly valuable Barolo juice he instead makes this fascinating champenois method sparkling wine he ages on the lees in bottle at least 60 months / five years, and the result is beguiling. I've never so genuinely tasted cherries in a sparkling wine before, a clear characteristic of this beautiful direct pressed Nebbiolo even in absence of skin-contact. The wine is a brilliant golden hue, almost bronze like. It has terrific structure fleshed out by opulent and complex notes of cherry, honey, fig, chamomile, brioche, and fresh cut tobacco. On the palate the wine is simply voluminous. The salty minerality and broad acidity create terrific tension, like a trampoline for all these beautiful Nebbiolo notes. A long finish rounds out the game. Such a thought provoking, fascinating, creative cuvée from a daring wine farmer.

TECHNICAL INFO

Country:  Italy

Region:  Barolo, Piemonte

Appellation:  Nebbiolo Spumante VSQ

Climate:  Uniquely Piemontese

Altitude:  340 - 420m

Soils:  Serravallian origin, calcareous and clayey. Soil with sub-alkaline reaction, with presence of magnesium, calcium and iron.

Varietal/Blend:  100% Nebbiolo

Fermentation:  Direct pressed. First fermentation with indigenous yeast. Second fermentation with selected yeast.

Ageing:  Second fermentation for at least 60 months / 5 years in bottle on the lees.

Vineyard & Vine Age:  Biodynamic. The Kaskal is created from the fruit that is snipped shortly before harvest from the bottom tip of the Nebbiolo clusters that go into the Barolo cuvées. Enrico finds these bottom grapes have less admirable tannins and, being higher in acidity, long ago began clipping them before harvest and pressing them to make this unique blanc de noir. A marriage of three estate plots: Serra, Manocino, and San Bernardo. The vines were planted in 1975 or earlier.

ABV:  13.5%

Produced Cases: 

CSPC:  887091

Andrew Stewart | Calgary + Alberta South

T: 403-604-0408 | E: andrew@vinoalvino.ca

Joe Gurba | Edmonton + Alberta North

 T: 780-203-5284 | E: joe@vinoalvino.ca

Kaskal Blanc de Noir
Rivetto
Enrico's inventive qualities as both a farmer and winemaker are on full display in this delicious departure from the norm. Before harvesting his Barolo, Enrico has the bottom of the Nebbiolo clusters cut off, believing their rough tannins and high acidity would be better suited to a sparkling wine. So at the expense of his highly valuable Barolo juice he instead makes this fascinating champenois method sparkling wine he ages on the lees in bottle at least 60 months / five years, and the result is beguiling. I've never so genuinely tasted cherries in a sparkling wine before, a clear characteristic of this beautiful direct pressed Nebbiolo even in absence of skin-contact. The wine is a brilliant golden hue, almost bronze like. It has terrific structure fleshed out by opulent and complex notes of cherry, honey, fig, chamomile, brioche, and fresh cut tobacco. On the palate the wine is simply voluminous. The salty minerality and broad acidity create terrific tension, like a trampoline for all these beautiful Nebbiolo notes. A long finish rounds out the game. Such a thought provoking, fascinating, creative cuvée from a daring wine farmer.

TECHNICAL INFO

Country:  Italy

Region:  Barolo, Piemonte

Appellation:  Nebbiolo Spumante VSQ

Climate:  Uniquely Piemontese

Altitude:  340 - 420m

Soils:  Serravallian origin, calcareous and clayey. Soil with sub-alkaline reaction, with presence of magnesium, calcium and iron.

Varietal/Blend:  100% Nebbiolo

Fermentation:  Direct pressed. First fermentation with indigenous yeast. Second fermentation with selected yeast.

Ageing:  Second fermentation for at least 60 months / 5 years in bottle on the lees.

Vineyard & Vine Age:  Biodynamic. The Kaskal is created from the fruit that is snipped shortly before harvest from the bottom tip of the Nebbiolo clusters that go into the Barolo cuvées. Enrico finds these bottom grapes have less admirable tannins and, being higher in acidity, long ago began clipping them before harvest and pressing them to make this unique blanc de noir. A marriage of three estate plots: Serra, Manocino, and San Bernardo. The vines were planted in 1975 or earlier.

ABV:  13.5%

Produced Cases: 

CSPC:  887091

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca

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