A selection of younger vines within Ravera, generally 12-15 years old. This is the estate’s approachable Barolo due to a shorter maceration period and time in oak. The result is always sumptuous. Mid-weighted of feel, nudging fullish, the wine brims with summer fruit scents, lavender, tar, dried herb and woodsmoke. The tannins, pliant and fine-boned, are nevertheless more loosely woven than those that mark the rest of Cogno’s Baroli. One for the here, now and over the next five to eight years.
Over the last several vintages the estate of Elvio Cogno has unequivocally thrust
itself into the pantheon of top Barolo makers. Following extensive experience at the Marcarini estate in la Morra, which Cogno co-founded with Giuseppe Marcarini, Cogno returned to his hometown of Novello in 1991, one of the Barolo zone’s eleven villages. Marcarini’s passing and the commercial approach of his grandchildren, the inheritors, left Cogno feeling rudderless. Cogno’s new mission was simple: to revive the most important estate in the town’s greatest–Ravera!
To say that Cogno succeeded is an understatement.
The estate is comprised of eleven hectares, producing 37,000 bottles annually. It is situated right in the middle of the Ravera cru, propitiously facing south-south-east at 380 metres above sea level. Friable calcareous chinks segue to prized solid limestone. Each Cogno wine hails from Ravera with vine age, parcel, soil structures and clonal makeups differentiating them. And what wines!
Cogno is as noteworthy for the eponymous Barolo Ravera as for the brisk Barolo Cascina Nuova, hewn of younger vine material. Yet it is often the Barolo Riserva Vigna Elena, crafted with the rare Nebbiolo sub-variety Rosé from a sandier plot, that blows minds! The Cogno estate is as daring as it is consistently excellent.
The estate is now run by Elvio’s daughter Nadia and son-in-law Valter Fissore. Fissore learned the ropes under Elvio, the master. Following a flirtation with modernity, Fissore has come to embrace a traditional gait incorporating a return to large Slavonian casks and ambient fermentations using the hallowed submerged cap technique, all in the presence of impeccably ripe fruit to facilitate noble tannins. Abstemious yields, attenuated macerations and minimal sulphur-dioxide as a means to encapsulate a culture of organic viticulture, while expressing the most prized plots of Ravera, are de rigeur.