Elvio Cogno Ravera Barolo 2013

Elvio Cogno Ravera Barolo 2013 is a 750ml, 14.5% ABV Barolo made from 100% Nebbiolo grown in Piedmont’s high-altitude Ravera cru. This vintage earned 97 points from both James Suckling and Wine Enthusiast, and 95 points from Robert Parker’s Wine Advocate — placing it among the most celebrated single-vineyard Barolos of the 2013 vintage.
Quick Facts: ABV: 14.5%  |  Origin: Novello, Piedmont, Italy  |  Vintage: 2013  |  Varietal: 100% Nebbiolo  |  Producer: Elvio Cogno
Production & Heritage
The Elvio Cogno estate is rooted in the commune of Novello in the Langhe hills, with the Ravera vineyard standing as its flagship cru. What distinguishes Ravera from many other celebrated Barolo sites — Cannubi and Brunate among them — is elevation: Ravera begins at roughly 380 meters, compared to the 250–350 meter range typical of those more famous crus. That higher positioning means Nebbiolo fruit is often harvested as much as ten days later, building complexity and preserving natural acidity. Fermentation takes place in temperature-controlled stainless steel with automatic pump-overs, followed by a 30-day post-fermentation maceration using a submerged cap technique designed to extract fine-grained tannin without harsh extraction.
Tasting Notes
Aroma: The nose opens with wild berry and rose petal before expanding into orange peel, crushed stone, and a delicate layer of walnut. A potpourri of culinary spices — clove, cinnamon, dried herbs — rises gradually as the wine breathes.
Taste: The entry is radiant and full-bodied, revealing morello cherry and dark plum at its core. At mid-palate, licorice, pipe tobacco, and aromatic herbs emerge with increasing intensity, supported by firm yet fine-grained tannins that channel the wine’s power without overwhelming it. Sweet spice and leather add depth as the wine gains volume in the glass.
Finish: Long and structured, with vibrant acidity driving exceptional purity and length. Lingering notes of tobacco, iron, and tar persist well after the final sip, rewarding patience.
How to Drink Ravera Barolo 2013
This is a wine that rewards decanting — allow at least 60 to 90 minutes in a wide-bottomed decanter to let the layered aromatics fully unfold. Serve at 60–65°F (16–18°C) in a large Burgundy-style glass. A decade of bottle age has begun to integrate the firm tannins noted by early reviewers, but this Barolo still has considerable aging potential through 2035 and beyond. For those who prefer a slightly softer profile, pouring it an hour before dinner allows the darker fruit and spice notes to open without losing structural tension.
Best For
Cellaring alongside other top 2013 Barolo vintages for long-term comparison
Gifting a serious Italian wine collector a critically acclaimed single-cru bottling
Anchoring a formal dinner course featuring braised meats or aged cheeses
Hosting a vertical or horizontal Barolo tasting focused on cru expression
Frequently Asked Questions
What does Ravera Barolo 2013 taste like? It delivers a full-bodied palate of morello cherry, licorice, pipe tobacco, and aromatic herbs, framed by firm Nebbiolo tannins and bright acidity. Dark plum, leather, and sweet spice add layers of complexity as the wine opens.
How does Elvio Cogno Ravera compare to Vietti Ravera Barolo? Both wines draw from the same prestigious Ravera cru in Novello, making them the most direct comparison in the category. Critics have frequently pitted the two against each other; the Elvio Cogno tends toward darker fruit and firmer structure, while the Vietti often leans slightly more floral and perfumed in its early years.
Is Ravera Barolo 2013 good for aging? The 2013 vintage produced Barolos with excellent acidity and structural backbone, and this bottling’s firm tannins and concentrated fruit suggest a drinking window that extends comfortably through the mid-2030s.
Where is Ravera Barolo 2013 made? It is produced by the Elvio Cogno estate in Novello, a commune within the Barolo DOCG zone in Piedmont, northwestern Italy. The Ravera vineyard sits at a notably high elevation beginning at approximately 380 meters above sea level.
What foods pair well with Ravera Barolo 2013? Braised beef or osso buco, where the rich meat mirrors the wine’s dark fruit and tannin structure. Truffle risotto, which complements the earthy, leathery undertones. Aged Parmigiano-Reggiano or Castelmagno cheese, whose savory intensity stands up to the wine’s power. Roasted lamb with rosemary, which echoes the herbal notes on the palate. Wild mushroom ragù over fresh pasta, which highlights the wine’s earthy complexity.
What sizes does Ravera Barolo 2013 come in? The standard release is a 750ml bottle.
Is Ravera Barolo 2013 worth the price? With 97-point scores from two major publications and production from one of Barolo’s most distinctive high-altitude crus, this wine positions firmly in the premium single-vineyard Barolo tier and represents strong critical value relative to comparably scored bottlings from more famous communes.
Why Ravera Barolo 2013?
The Ravera cru’s unusual elevation — significantly higher than iconic sites like Cannubi — produces a Nebbiolo with later ripening, natural acidity, and a darker, more structured personality that sets it apart from the broader Barolo landscape. The 2013 vintage amplified those qualities, and the resulting wine collected 97 points from both James Suckling and Wine Enthusiast alongside 95 from Robert Parker’s Wine Advocate. Elvio Cogno’s meticulous 30-day submerged-cap maceration extracts tannin with precision, yielding a wine that is powerful yet refined. For collectors seeking a Barolo that demonstrates how site elevation shapes Nebbiolo character, this remains one of the most compelling bottles from its vintage.