The original Signor Rivera was the long-serving mayor of Castiglione Falletto who, in 1958, galvanised local growers into forming Terre del Barolo at a time when Fiat’s factory in Turin was draining the area’s manpower. Around 15 years ago, those running the co-op realised that if they didn’t find a way to make great wines from the best of their members’ vineyards, then the next generation would begin to drift away and establish their own private cellars. So in 2008, the cooperative launched a project under the ArnaldoRivera name featuring a single new pan-regional blend plus a cru wine series. Different vineyard sites and enthusiastic growers were identified; a quality charter was drawn up, and winery investments made. It’s been almost a decade in the making, but just over a month ago the new range was launched featuring the outstanding 2013 vintage, and including rarities like wines from a single site in Grinzano Cavour and a Rocche di Castiglione. In general, skin-contact times are a little shorter than at Produttori, and there is some discreet use of new oak (tonneaux rather than barriques) for most of the crus. The range also includes a white Nascetta from Novello, as well as a single-vineyard Diano d’Alba Dolcetto and a Valdisera Barbera d’Alba. -- Decanter Magazine, Andrew Jefford
What The Critics Say
92/100 Decanter, Stephen Brook
"The Terre del Barolo cooperative doesn't have the finest reputation, but in 2013 it created a quality-conscious line called ArnaldoRivera. It produces seven Barolos from different vineyards, and this tonneaux-aged example comes from Monvigliero - probably the best vineyard in Verduno. The very ripe raspberry compote nose sets alarm bells ringing, but there's no jamminess here. It's certainly fleshy and weighty, but that's balanced by fine tannins that give structure and persistence. An accessible crowd-pleaser, but none the worse for that." Drink 2020 - 2035
17/20 JancisRobinson.com, Walter Speller
"Mid ruby. Quite dusty with hints of very ripe fruit. Medium-bodied palate and juicier and with better focus than the nose. Quite a lot of tannins, but the juicy fruit carries this effortlessly. Robustly tannic (much more than I would have expected from this cru), but fluid on the finish. Verduno. Grapes come from four growers who together own 2 ha (5 acres), which were planted between 1948 and 2002. Grapes are crushed, destemmed and are cooled down to 10–12 °C for two to three days. Temperature is then increased in the tank up to 28 °C to start fermentation. Pumping over and délestage with some mechanical punching down. Total time on the skins was 14 days, and the total time for the alcoholic fermentation to terminate. Aged in tonneaux of which 30% new as well as large oak cask, where it also went through MLF. 4,000 bottles produced. (WS)." Drink 2020 - 2030
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