Cavallotto Winery is one of the oldest producers of Barolo, employing a traditional winemaking style. The diverse terroirs of the Bricco Boschis, Vignolo, and San Giuseppe crus, among others, are beautifully expressed in their Nebbiolo wines. Besides this unique grape, the Italian winery also produces wines from Barbera and Chardonnay.
After harvest, the grapes are rigorously inspected, as only the finest juice is good enough. The grapes are then destemmed and pressed. Fermentation then takes place at a controlled temperature of 29 degrees Celsius. The skins that float to the surface are regularly immersed, and the juice is regularly pumped over. This enhances the wine's color, tannin, and flavor. This period lasts 30 to 35 days. The wine is then aged traditionally in Slavonian oak barrels for 48 to 60 months. The wine is then bottle-aged for another twelve months before release.
The result is a wine with excellent structure and tannins that are soft and sweet from the outset. The aroma reveals notes of roses, violets, dried herbs, spices, raspberries, and strawberries. The palate is sweet with fruit, violets, and earthy notes. Combined with ripe tannins, this creates a pleasant freshness and concludes with a long finish.
The wine pairs best with red meat appetizers in general, but also with grilled fish, shellfish, or white meat, or with hard and aged cheeses. Dark chocolate desserts also pair well.
