Based in La Morra, a hill town that sits high above Barolo, Michele Reverdito works with 18 acres of nebbiolo, all stretching along the steep road to Verduno. Michele prides himself on using traditional, “old school,” methods to make his wines. These include hand-harvesting and sorting, the use of wild yeasts and 4,000 liter barrels to age the wine. This is a classic expression with bright acidity, lean tannin, red fruit, oak, and spice.
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