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Arnaldo Rivera - Undicicomuni label
Arnaldo Rivera - Undicicomuni bottle

Arnaldo Rivera - Undicicomuni 2016

Red Wine

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Item# 83412-16


20 months in French wood, 25% used tonneaux, 50% 25Hl oak casks, 25% 50 Hl oak casks. It follows about a year of bottle before sale.


Arnaldo Rivera wines are the result of a partnership between Terre del Barolo winery and a number of its growers with the aim of producing the region’s best grapes and wines. The vineyards of origin are among the most prestigious on the Langhe hills. They are ultimate expression of expertise and craftsmanship, where the purity of the single varietal is at the absolute pinnacle, testifying to the unmistakable identity of Piedmont’s wines. This label is a unique, new journey through the eleven villages and native varietals in the Barolo winegrowing area, from the vineyard management, to the vinification techniques and woods used; it is truly the wines and the land they come from that speak for themselves.

Arnaldo Rivera was born on December 13th, 1919 in Castiglione Falletto, a small village at the heart of the historic Barolo winegrowing area. He was a local primary school teacher, mayor of his village for 36 years, and founder in 1958 of the Terre del Barolo winery. He lived through the hard times of the war in the front line, as well as the days of the liberation. He and his wife Ester Rinaldi were not blessed with children. Arnaldo Rivera passed away on January 10th, 1987. This project was created by the growers and the winery in honor of this great man.


clayey and sandy calcareous marls

Technical data

Variety 100% Nebbiolo.
Refinement 26 months in French oak wood using the following capacities: 75% in large barrels and 25% in second and third passage tonneaux. Six months of aging in concrete tanks follows.
Average annual production: 50,000 bottles.


destemming and crushing in a protected atmosphere; maceration for two days at low temperature (12-14 C), alcoholic fermentation at a controlled temperature (28-30 C) on the skins for a total of around 13 days, with targeted pumping over and delestage maximizing the extraction of color, aroma and tannic structure.