Rivetto Barolo Briccolina Biodynamic & Organic


Complex & Excellent
Bright ruby. Intense with nice astringency on the palate, notes of flowers, currants, tobacco, nice salinity in the aftertaste.


Enrico Rivetto can talk to anyone in the world about his wines. A farmer at heart, he has slowly and strategically stitched together a lush quilt of an estate atop the Lirano hill near the town of Serralunga. Rivetto benefits from having all 23 hectares of his lands (15 of which are vineyards) on the same hilltop, allowing him to care for the vines and react to problems more efficiently. Charles, the president of Volio, met Enrico in 2005, beginning an incredibly fruitful partnership and even deeper friendship. Rivetto was only the second producer to join Volio’s portfolio. At the time, Enrico’s father was phasing out his involvement at the winery, which allowed Enrico to step into a more significant leadership role. He is extremely invested in poly farming as a method to naturally stabilize and enrich the vineyard, in turn allowing it to care for itself more sustainably. He remains committed to biodynamic farming and is now the first Demeter certified producer in the zones of Barolo and Barbaresco. His wines have gained considerable international admiration over the last ten years, taking off in 2011 when his 2006 Barolo was ranked #16 on the Wine Spectator Top 100 list.

Tasting Notes

The finest of wines from the Rivetto cellar and a testament to the evolution of the family’s production. Elegant and refined wines boasting traditional winemaking technique help the layers of structure and fruit come through. A small and prestigious vineyard.


Briccolina is the pioneer vineyard for their biodynamic approach, introduced in 2015. Scaled selection, carried out thee time during the 45 days before the grape harvest. Manually harvested as late as possible.


Stalk and grape seeds removal/pressing and maceration for 50-60 days on average, half of which with submerged-cap and the others with floating cap. No controlled temperature during the fermentation that occurs in special wood vats open at the top. Malolactic completed.


Aged in oak barrels for 36 months, aged in bottle for 16 months.




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