Roddolo’s only Barolo, from a single parcel in the Ravera cru, starts fermentation in steel and ages for years in old oak barrels before release. Ravera is one of Monforte’s more structured crus: it sits a bit higher and is sandier than most. The resulting wines have firm tannin and a real austerity to them. The 2015 carries the cru’s classic register: dried rose, tar, licorice. However, it also has purer fruit and more polished tannins than earlier vintages, holding the vintage’s warmth against a fresh, mineral, saline finish. Ravera is not an easy terroir and rewards patience. It asks for cellar time, and decanting is recommended, as it will unfold slowly in the glass.