Serafino Rivella
セラフィーノ・リヴェッラ
The benchmark of traditional Barbaresco from the iconic Montestefano cru.
Serafino Rivella is a tiny, family-run estate in the heart of the Barbaresco appellation, owning just 2 hectares in the celebrated Montestefano cru — a site distinguished by a thick band of active limestone over clay and tufo that gives the wines both freshness and serious structure. The estate was founded by Teobaldo Rivella, who began bottling under his father Serafino's name in 1967 using vineyards his father planted in 1963. Teobaldo's uncle Guido Rivella was Angelo Gaja's winemaker for over 40 years, but Serafino Rivella itself remains resolutely artisanal: Teobaldo and his wife Maria tend the vineyard and vinify the wine themselves, producing only about 10,000 bottles a year (roughly 8,000 of Barbaresco and 3,000 of Dolcetto). The Barbaresco Montestefano macerates on the skins for about 30 days and ages some 32 months in large cask, a traditional, patient approach that yields wines prized for aromatic complexity, tobacco and dried-herb nuance, and remarkable longevity.
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Who Is This For?
Ideal for collectors and enthusiasts who seek traditional, terroir-driven Nebbiolo made in tiny quantities by a single family, with significant aging potential.
Frequently Asked Questions
- What is the signature wine of Serafino Rivella?
- The signature wine is the Barbaresco Montestefano, sourced entirely from the estate's 2 hectares in the renowned Montestefano cru and widely considered one of the finest traditional expressions of this site.
- Who makes the wine at Serafino Rivella?
- Teobaldo Rivella and his wife Maria run the entire operation themselves, from vineyard work to vinification, continuing a family winemaking tradition started by Teobaldo's father Serafino in 1967.
- Is Serafino Rivella a traditional producer?
- Yes. The estate uses classic Barbaresco methods, including roughly 30 days of skin maceration and about 32 months of aging in large cask, prioritizing aromatic complexity over fruit-forward style.
- How many bottles does Serafino Rivella produce?
- Output is tiny, around 10,000 bottles per year in total — about 8,000 bottles of Barbaresco Montestefano and 3,000 of Dolcetto.
- How do these wines pair with food?
- The structured, tannic Barbaresco pairs beautifully with rich meat dishes, game, and truffle-based cuisine, and also complements refined Japanese dishes such as grilled wagyu or soy-braised duck.