Cavallotto Barolo Bricco Boschis Riserva San Giuseppe

Originating from the 'San Giuseppe' vineyard in Bricco Boschis, part of the Barolo region. The Nebbiolo grapes ripen here on the hilly vineyards with a southwesterly exposure. This vineyard contains very old grapes, planted between 1932 and 1956. And thanks to the sandy soil, this vineyard has the perfect foundation for ripening these grapes.

The high quality of Cavallotto

The Cavallotto family was one of the first small bottlers in the Barolo region. Over the past twenty years, the Barolo appellation has grown enormously in popularity, from a niche wine to one of the best in the world. They have beautiful vineyards, and the wine is produced traditionally, but with a modern twist. The Cavallotto family hasn't changed at all during this time; their wines were made traditionally 50 years ago, and they still are. Alfio, his brother Giuseppe, and their sister Laura maintain the quality of their grandfather, father, and uncle, while also maintaining the long-standing practice of natural farming, which they pioneered in their appellation. With their knowledge, dedication, and passion, they bring beautiful wines to the market for true wine lovers.

60 months of wood aging for Barolo Bricco Boschis Riserva San Giuseppe

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 aroma reveals hints of flowers, blackberries, plums, licorice, and violets. An elegant, complex wine that begins with floral notes and evolves into spices and dark fruit. Delicious with truffle risotto. Also delicious with steak tartare.