Cavallotto, Barolo Riserva DOCG, Bricco Boschis Vigna San Giuseppe
2006, Piemonte, Italy
Classification Barolo Riserva DOCG
Colour / Type Red
Bottle size 75cl
Alcohol 14%
Grape Nebbiolo
Average score 92
The Vinification room of Cavallotto was constructed in 1971 and has both horizontal and vertical temperature-controlled stainless-steel tanks in which the grapes begin their fermentation from indigenous yeasts. Crush is according to modern practices with the sole exception that the grapes are not passed through a crushing machine during the destemming process. The slow rotating action of the blades, in the horizontal rotofermentors, allows keeping the floating skins below the level of the fermenting liquid for a long, semi-submerged-cap maceration. After the fermentation of the young wines has finished, Dolcetto and Freisa are transferred to concrete tanks for the malolactic, while wines made for aging, such as Barolo, Nebbiolo, and Barbera, are racked to large casks of Slavonian oak located in the aging cellars. For these latter wines, malolactic occurs the following spring, when the wines are re-racked back to the cement tanks in the fermentation room. In this area starts the malolaction without the use of inoculating agents. The aging cellar for the bottles is a single underground room that was excavated in 1992 and has a constant temperature of 18 C, which is optimal for the conservation of bottled wine. In 2009 work was finished on an expansion which added vents that opened onto the subterranean calcareous marl and which help maintain constant humidity of 80% at a temperature of 15 C. Bottled wine rests here in anticipation of being prepared for sale.
About Cavallotto
The Vinification room of Cavallotto was constructed in 1971 and has both horizontal and vertical temperature-controlled stainless-steel tanks in which the grapes begin their fermentation from indigenous yeasts. Crush is according to modern practices with the sole exception that the grapes are not passed through a crushing machine during the destemming process. The slow rotating action of the blades, in the horizontal rotofermentors, allows keeping the floating skins below the level of the fermenting liquid for a long, semi-submerged-cap maceration. After the fermentation of the young wines has finished, Dolcetto and Freisa are transferred to concrete tanks for the malolactic, while wines made for aging, such as Barolo, Nebbiolo, and Barbera, are racked to large casks of Slavonian oak located in the aging cellars. For these latter wines, malolactic occurs the following spring, when the wines are re-racked back to the cement tanks in the fermentation room. In this area starts the malolaction without the use of inoculating agents. The aging cellar for the bottles is a single underground room that was excavated in 1992 and has a constant temperature of 18 C, which is optimal for the conservation of bottled wine. In 2009 work was finished on an expansion which added vents that opened onto the subterranean calcareous marl and which help maintain constant humidity of 80% at a temperature of 15 C. Bottled wine rests here in anticipation of being prepared for sale.