home_img

The Ca' Viola Winery

A window on the future.

Beppe and Simonetta didn't just move the winery to Dogliani. They created a whole complex in which production, consultancy and hospitality can coexist in harmony, all united by the same philosophy of simplicity and excellence. From the wolf hills to Dogliani and on to Barolo. A long road has already been travelled, but there is much more to come. Along the way, little Mattia arrived. The future has already started.


Wonder
CA' VIOLA
The Winery
Dreamed about since 1991

CA' VIOLA, The Winery

Dreamed about since 1991

The story of the Ca' Viola winery begins in Montelupo Albese, in the Langa, still the Langa of the 1980s: the hills were not yet famous, but a new wind was starting to blow. Beppe rented the vineyard of his dreams, called Barturot, and began vinifying the grapes in the garage of his parents' house. One day Elio Altare, already an established star in the Barolo galaxy, tasted that wine and encouraged Beppe to bottle it. It was 1991. Beppe immediately took on another challenge. In Montelupo he also managed a small plot of barbera, which he decided to vinify following the new trends, and so created the celebrated Bric du Luv, which symbolized the evolution (actually, the revolution) that was going on under the Langa skies. New labels were created, and in 2002 the winery moved to Dogliani, where the Caviola family created a complex in which production, consultancy and hospitality (the Villa Bracco hotel is becoming a reality) can coexist in harmony, united by the same philosophy of simplicity and excellence. In 2005, the most prestigious chapter opened: managing a Barolo nebbiolo vineyard. The Sottocastello di Novello cru was selected, and brother-in-law Giancarlo is also involved in the challenge. So the first label of the "king of wines" comes onto the scene. From the wolf hills to Dogliani and on to Barolo. A long road has already been travelled, but there is much more to come. The future has already started.

Azienda Agricola Ca' Viola

Borgata San Luigi, 11
12063 Dogliani (CN) - ITALIA
Tel: +39 0173 742 535
Fax +39 0173 720 921

Wonder
Vino Veritas
Consultation
Keeping the technician in the background

VINO VERITAS, Consultation

Sullo sfondo la figura del tecnico

Though it might sound strange today, given the many recognitions he has obtained and the long list of wineries to which he has attached his name, Beppe Caviola remains first a producer, and an enologist second. Since the start of his career, all that has changed about Beppe's consultancy activities are the exterior aspects. The modern analytical laboratory, run by his young and enthusiastic nephew Andrea, is fully integrated into the Caviola family's winery and hospitality complex and has not affected the basic approach: helping producers to make their wine, while keeping the figure of winery technician in the background. Beppe's "winegrower status" has always helped him to do this. What better business card than his own small winery and the wines produced with complete respect for the characteristics of their original territory? With this strong experience, earned, it should be said, on his own land, Beppe has reached wineries in over half of Italy's regions, always imposing one single rule: not to impose rules.

The wines to which Beppe brings his light touch can be found everywhere from Piedmont to Sicily, from the Marche to Sardinia. A diversity of styles, enological traditions, knowledge and terroirs, which Beppe seeks to interpret as faithfully as possible. For several years there has been a movement towards a more accentuated naturalness in the wines, though without submitting to forced dogmas. In the use or not of commercial yeasts, in particular, as in the choice of wood (or no wood), Beppe always draws first on his own direct experience. Great attention is paid to the cleanness of the wines, which must always be free of impurities and maintain quality standards. Wine, according to Beppe's philosophy, belongs to those who drink it, and today the wine-loving public wants to drink impeccable wines that reflect the terroir and can be enjoyed with satisfaction.

Vino Veritas Snc.

Borgata San Luigi, 11
12063 Dogliani (CN) - ITALIA
Tel: +39 0173 742 535
Fax +39 0173 720 921

  • caviola@caviola.com

  • Wonder
    Villa Bracco
    Bed & Breakfast
    A small boutique hotel

    VILLA BRACCO, Bed & Breakfast

    A small boutique hotel

    Villa Bracco represents the pride and joy of Beppe and Simonetta Caviola's activities, and offers the best synthesis of their approach to the territory. After consolidating the Ca' Viola brand in Italy and abroad and increasing the consultancies, it was clear that the most important piece of the puzzle was missing: creating the ideal conditions for hosting clients and passing connoisseurs. So in the early 2000s, Beppe and Simonetta bought a magnificent, elegant villa from the beginning of the 19th century, previously belonging to Count Bracco and located just outside Dogliani. After a long and meticulous restoration, Villa Bracco became a small boutique hotel, able to integrate food and wine, tourism and event hosting. The hotel is strictly family-run, and the proximity of the winery and analytical laboratory within the same complex makes it easy for visitors to see the desire to unite all activities in a single expression, of the territory, its people and its fruits.

    Villa Bracco B&B

    Borgata San Luigi, 11
    12063 Dogliani (CN) - ITALIA
    Tel: +39 0173 742 535
    Fax +39 0173 720 921

  • caviola@caviola.com

  • Wonder
    CARTOGRAPHY
    A wine map
    Enological Piedmont

    CARTOGRAPHY

    Southern Piedmont demarcated wine regions

    about image
    about image
    about image
    about image
    Alba e dintorni

    about image
    Il Barolo
    about image
    Il Barbaresco

    about image
    Le Langhe Monregalesi
    about image
    Il Moscato

    about image
    Il Roero
    about image
    L'Alta Langa

    about image
    La Langa Astigiana

    A Rented Vineyard and Maurizio's Tractor

    1991. That year at the start of the decade marked Beppe Caviola's entrée into the world of wine. To be honest, it wasn't a real debut, because Beppe had been involved with wine since he was a boy, ever since he first decided to attend the Enological School in Alba, where generations of the finest viticulturalists and winemakers have trained. After young Beppe finished his studies, he found a job at the Enological Centre in Gallo, just outside Alba. There he met Maurizio Anselmo, with whom he developed a deep friendship destined to change both their lives. Maurizio came from Rodello, a handful of houses set against the wind on the side of a large hill covered in rows of dolcetto vines. As a hobby, he tended a small patch of vines; the grapes went the local cooperative. Most importantly, he owned a tractor. Beppe asked if he could use it on a small farm he had his eye on in Montelupo, his hometown, another tiny village along the road that heads south from Diano. Beppe's family ran an "Alimentari" there, a food shop, with an attached tobacconist's. Locally the shop was famous for its cured meats and Piedmontese Fassone beef and veal, prepared by Beppe's father. This was still the Langa of the 1980s: the hills were not yet famous, but a new wind was starting to blow, and having a tractor to work the vineyard could make all the difference. As does having the right mentors. Beppe rented the vineyard of his dreams, called Barturot, and began vinifying the grapes in the garage of his parents' house. One day Elio Altare, already an established star in the Barolo galaxy, tasted that wine and encouraged Beppe to bottle it. And so, in 1991, he released 860 bottles of Dolcetto, the first wine labelled with the Caviola name.




    First Consultancies and the Wolves' Descent to Dogliani

    At Barturot, Beppe immediately took on another challenge. In Montelupo he also managed a small plot of barbera, which he decided to vinify following the new trends coming from the Barolo area. So he turned to barriques to age his new wine, released as a "Vino da Tavola", a table wine, because at the time none of the other classifications allowed the use of barriques for aging. The wine found immediate success, helped in part by the wonderful label designed by the late maestro Gianni Gallo. The artist from Dogliani was introduced to Beppe by Quinto Chionetti, Dolcetto patriarch and another of the mentors who played a role in the Caviola trajectory. The village of Montelupo (whose name means "wolf mountain") inspired the logo and name of the wine: the celebrated Bric du Luv ("hill of the wolf" in Piedmontese dialect), which over the years became classified as Langhe Rosso and finally Barbera d'Alba, symbolizing the evolution (actually, the revolution) that was going on under the Langa skies. As new labels were created (Dolcetto Vilot, Barbera Brichet), Beppe felt the need to dedicate himself full time to the art of winemaking. He left the Enology Centre, bringing with him the trusted Maurizio, "the man with the tractor". To supplement his income, Beppe decided to make use of his talent as a taster, refined over the years, and encouraged once again by Altare and another close friend, the well-known Barbaresco producer Angelo Rocca, he began working as a consultant for his Barolo-producing friends. It was 1996 and his friend Piero Cane let him use the basement of his house until Beppe managed to find space for his laboratory in Montelupo. Things took an unexpected turn: the consultancies produced excellent results, the name of Beppe Caviola became known outside Alba and the Langa, reaching the ears of the Moccagatta family, owners of Villa Sparina in Gavi. It was the first "outside" winery to hire Beppe as an enologist. Many others were to follow. In 2002, the producer who wanted to make other people's wine in order to make his own was named "Enologist of the Year" by the Italian wine industry's most important guide. A few months earlier, Beppe and his wife Simonetta had moved to Dogliani, where they had recently bought a large 19th-century villa.





    Looking to the Future

    Beppe and Simonetta didn't just move the winery to Dogliani. They created a whole complex in which production, consultancy and hospitality can coexist in harmony, all united by the same philosophy of simplicity and excellence. Villa Bracco became a luxurious hotel, a winery with space for conferences, lunches and dinners (in collaboration with some of the best local restaurants) and a cutting-edge analytical laboratory. All this, however, without ever losing sight of the principal value, the human touch. Beppe, Simonetta and their invaluable colleagues see Villa Bracco as multiple variations on a single concept: the concept of "territory", in its highest and most noble expression. And speaking of territories, we can't not close with the most prestigious chapter: since 2005, Beppe has been managing a Nebbiolo vineyard in the Sottocastello cru in Novello, in the Barolo zone. His brother-in-law Giancarlo Vivalda is also involved in the undertaking, and the first "king of wines" was produced in 2006. From the wolf hills to Dogliani and on to Barolo. A long road has already been travelled, but there is much more to come. Along the way, little Mattia arrived. The future has already started.



    Montelupo

    The original nucleus of the winery and the largest share of the vineyards are found here, covering a total surface area of around 11 and a half hectares. The plots have a south, southeast and southwest exposure, and the vines are planted in a soil rich in calcareous clay marl and sandstone. The average yield per hectare ranges from 50 to 65 quintals. The steep slopes makes it hard to use machinery for the work in the vineyard. The altitude is around 400 metres above sea level. The following wines are made using grapes from the Montelupo vineyards: Dolcetto d'Alba Barturot, Dolcetto d'Alba Vilot, Barbera d'Alba Bric du Luv, Barbera d'Alba Brichet. First bottling: 1991





    Novello

    The Novello vineyard represents a bridge that Ca' Viola has built to connect its past with the present and the future. A small plot, located in the Sottocastello cru, just outside of the town, at an altitude of 470 metres above sea level, it has a south, southeast exposure and the vines are about 10 years old. The yield is around 50 quintals per hectare, the density is 5,000 vines per hectare and the traditional Guyot system is used for training. Unlike the classic Barolo soil, there is a high presence of chalk. This, plus the specific disposition of the vineyard and the decision to use non-invasive vinification techniques, explains the extremely elegant nature of the Barolo from this area. While powerful, at the same time it can also be refined and harmonious. The Novello vineyard represents an important challenge for the Ca' Viola winery, with a selection of wines from the Langa's most famous zone joining the traditional labels from the Dolcetto area, where the winery was founded and has grown. This is a business challenge, though, completely unrelated to competition between the zones, as the terroirs have unique characteristics and resist comparison. The Langhe Nebbiolo and the Barolo Sottocastello.





    DOLCETTO D'ALBA BARTUROT
    The first historic label

    BARTUROT

    Dolcetto d'Alba

    IN THE VINEYARD
    Appellation Dolcetto d’Alba DOC
    Varietal Dolcetto
    Vineyard Barturot
    Size & Location 1.90 ha, Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 65 years
    Orientation & elevation South, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 45/50 ql.
    Trellissing Guyot
    HarvestSecond half of September
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 15 days in temperature-controlled tanks
    Aging 8-10 months in big barrels
    Filtration None
    Annual production 8.000 circa
    CHARACTERISTICS
    Intense ruby red with violet notes. The nose expresses a complex fruit and floral bouquet with notes of violet, currants and black cherry in the forefront. Excellent body in the mouth while maintaining its drinkability. Long, harmonious, fruit finish. Suggested Serving Temperature: 15-16°C

    Download information document


    DOLCETTO D'ALBA VILOT
    The younger brother

    VILOT

    Dolcetto d'Alba

    IN THE VINEYARD
    Appellation Dolcetto d’Alba DOC
    Varietal Dolcetto
    Vineyard Grapes from different vineyards
    Size & Location3.05 ha., Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 20 years
    Orientation & elevation South, southwest, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 70 ql.
    Trellissing Guyot
    HarvestSecond half of September
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 10 days in temperature-controlled tanks
    Aging 8-10 months in stainless steel
    Filtration None
    Annual production 20.000 circa
    CHARACTERISTICS
    Rich ruby red color. The nose plays on notes of fresh fruit and finishes with a pleasant note of blackberry. Smooth, agile and balanced in the mouth. Pleasantly fresh throughout, this dynamic Dolcetto appeals to a wide variety of palates. Suggested Serving Temperature: 15-16°C

    Wonder
    BARBERA D'ALBA BRIC DU LUV
    The other historic label, since 1991

    BRIC DU LUV

    Barbera d'Alba

    IN THE VINEYARD
    Appellation Barbera d’Alba DOC
    Varietal Barbera
    Vineyard Bric du Luv
    Size & Location1.5 ha., Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 65 years
    Orientation & elevation South, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare .45-50 ql.
    Trellissing Guyot
    Harvest End of September/First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 20-25 days in temperature-controlled tanks
    Aging 13-15 months in big barrels
    Filtration None
    Annual production 6.600 bottles
    CHARACTERISTICS
    Intense ruby red with a violet vein. The nose has fruit notes typical of this single varietal with hints of balsamic and menthol. The wine has an ample, soft mouthfeel that is enjoyable, as well as, power and elegance that indicates its aging potential. Very long finish with precise aftertastes. This wine ages well and can be appreciated even 10 years later. Suggested Serving Temperature: 15-16°C

    Download information document


    Wonder
    BARBERA D'ALBA BRICHET
    The younger sister

    BRICHET

    Barbera d'Alba

    IN THE VINEYARD
    Appellation Barbera d’Alba DOC
    Varietal Barbera
    Vineyard Grapes from different vineyards
    Size & Location 2.4 ha., Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 20 years
    Orientation & elevation South, southwest, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 70 ql.
    Trellissing Guyot
    Harvest End of September/First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 15 days in temperature-controlled tanks
    Aging 12 months in big barrels
    Filtration None
    Annual production 15.000 circa
    CHARACTERISTICS
    Deep ruby red with violet notes. A jubilant nose of red fruit with notes of forest floor and sweet spices. This wine is not large in the mouth, rather it has a pleasantly fresh drinkability. This is a juicy, inviting and agile Barbera. Suggested Serving Temperature: 15-16°C

    Download information document


    Wonder
    LANGHE RIESLING
     

    LANGHE RIESLING

    IN THE VINEYARD
    Appellation Langhe Riesling Doc
    Varietal Rhine Riesling
    Size & Location 1 ha., Cissone
    Soli Calcareous marl and clay
    Average age of vines 10 years
    Orientation & elevation South, 600 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 60 ql.
    Trellissing Guyot
    HarvestSecond half of September
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Pressing Soft pressing, static decantation at controlled temperature
    Fermentation 15-20 days in temperature-controlled tanks
    Aging 10 months “sur lie” process in stainless steel
    Annual production 4.500 circa
    CHARACTERISTICS
    The bright yellow colour presents a wine with very fresh initial notes, made up of white flowers, white peach and citrus, cedar and grapefruit. The main characteristic of the vine at its best is an acidity that immediately hits the palate, lingering in your mouth and filling it with sensations. Juicy and fresh, the final notes end with an extraordinary sapidity, that prolongs the memory on your taste buds.

    Wonder
    LANGHE NEBBIOLO
    The first important link

    LANGHE NEBBIOLO

    IN THE VINEYARD
    Appellation Langhe Nebbiolo DOC
    Varietal Nebbiolo
    Vineyard Unique parcel
    Size & Location 1 ha. approximately, Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 15 years
    Orientation & elevation South, southeast, 450 meters above sea level
    Density 4,500 vines/hectare
    Yield/Hectare 50 ql. approx.
    Trellissing Guyot
    Harvest First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Fermentation 15 days in temperature-controlled tanks
    Maceration 10-15 days of post-fermentation maceration with submerged cap
    Aging 15-17 months in big barrels
    Filtration None
    Annual production 4.500 bottles approx.
    CHARACTERISTICS
    Ruby red with granite shades. Vivid nose with noteworthy complexity and breadth with notes of forest floor and wet earth. Elegant and powerful, reminiscent of Burgundy; agile and austere with silky tannins. Long, gratifying finish with nice fruit notes. Suggested Serving Temperature: 16-17°C

    Download information document


    Wonder
    BAROLO CAVIÒT
     

    BAROLO

    Caviòt

    IN THE VINEYARD
    Appellation Barolo DOCG
    Varietal Nebbiolo
    Vineyard Grapes from different vineyards of the barolo area, mainly from the town of Novello
    Orientation South, southeast, southwest
    Density 4.800-5.000 vines/hectare
    Trellissing Guyot
    Harvest First half of October
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Fermentation 15 days in temperature-controlled tanks
    Maceration 10-15 days of post-fermentation maceration with submerged cap
    Aging 24 months in big barrel
    Filtration None
    Annual production 3.5200 circa
    CHARACTERISTICS
    The ruby red colour with garnet reflections introduces an intense scent of violet, red and small red fruits, with a slightly balsamic note. In the mouth the texture is complex and silky, the harmonious structure wraps the palate with soft and succulent tannins. Suggested service temperature: 15-16 ° C.

    Download information document


    Wonder
    BAROLO SOTTOCASTELLO
    DI NOVELLO
    The crowning of a journey

    BAROLO

    Sottocastello di Novello

    IN THE VINEYARD
    Appellation Barolo DOCG
    Varietal Nebbiolo
    Vineyard Sottocastello di Novello
    Size & Location 1,89 ha., Novello
    Ground Type Lithology - Marl and clayey-marl gray-white coloured (Sant'Agata Fossili Marl Formation) followed by sand and sandstones dark-grey or yellowish coloured at the top of the hill (Diano d'Alba Sandstones Formation)
    Soil - Sandy-clay, slightly evolved, light coloured, calcareous, with alkaline pH
    Average age of vines 15 years
    Orientation & elevation South, southeast, 450 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 55 ql.
    Trellissing Guyot
    Harvest First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Fermentation 15-20 days in temperature-controlled tanks with 25-30% of whole grapes (depends on vintage)
    Maceration 25-30 days of post-fermentation maceration with submerged cap
    Aging 24 months in big barrels, 12 months in concrete vats not vitrified
    Filtration None
    Annual production 9.000 circa
    CHARACTERISTICS
    This Barolo is a rather rich ruby red with orange reflections. The nose expresses balsamic and spice characteristics with clear hints of forest floor and menthol and ethereal touches of chocolate and tobacco. Elegant and silky in the mouth with a rich, dense structure that persists to the long, harmonious finish. Suggested Serving Temperature: 15-16°C

    Download information document


    DOLCETTO D'ALBA BARTUROT
    The first historic label

    BARTUROT

    Dolcetto d'Alba

    IN THE VINEYARD
    Appellation Dolcetto d’Alba DOC
    Varietal Dolcetto
    Vineyard Barturot
    Size & Location 1.90 ha, Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 65 years
    Orientation & elevation South, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 45/50 ql.
    Trellissing Guyot
    HarvestSecond half of September
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 15 days in temperature-controlled tanks
    Aging 8-10 months in big barrels
    Filtration None
    Annual production 8.000 circa
    CHARACTERISTICS
    Intense ruby red with violet notes. The nose expresses a complex fruit and floral bouquet with notes of violet, currants and black cherry in the forefront. Excellent body in the mouth while maintaining its drinkability. Long, harmonious, fruit finish. Suggested Serving Temperature: 15-16°C

    Download information document


    DOLCETTO D'ALBA VILOT
    The younger brother

    VILOT

    Dolcetto d'Alba

    IN THE VINEYARD
    Appellation Dolcetto d’Alba DOC
    Varietal Dolcetto
    Vineyard Grapes from different vineyards
    Size & Location3.05 ha., Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 20 years
    Orientation & elevation South, southwest, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 70 ql.
    Trellissing Guyot
    HarvestSecond half of September
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 10 days in temperature-controlled tanks
    Aging 8-10 months in stainless steel
    Filtration None
    Annual production 20.000 circa
    CHARACTERISTICS
    Rich ruby red color. The nose plays on notes of fresh fruit and finishes with a pleasant note of blackberry. Smooth, agile and balanced in the mouth. Pleasantly fresh throughout, this dynamic Dolcetto appeals to a wide variety of palates. Suggested Serving Temperature: 15-16°C

    Wonder
    BARBERA D'ALBA BRIC DU LUV
    The other historic label, since 1991

    BRIC DU LUV

    Barbera d'Alba

    IN THE VINEYARD
    Appellation Barbera d’Alba DOC
    Varietal Barbera
    Vineyard Bric du Luv
    Size & Location1.5 ha., Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 65 years
    Orientation & elevation South, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare .45-50 ql.
    Trellissing Guyot
    Harvest End of September/First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 20-25 days in temperature-controlled tanks
    Aging 13-15 months in big barrels
    Filtration None
    Annual production 6.600 bottles
    CHARACTERISTICS
    Intense ruby red with a violet vein. The nose has fruit notes typical of this single varietal with hints of balsamic and menthol. The wine has an ample, soft mouthfeel that is enjoyable, as well as, power and elegance that indicates its aging potential. Very long finish with precise aftertastes. This wine ages well and can be appreciated even 10 years later. Suggested Serving Temperature: 15-16°C

    Download information document


    Wonder
    BARBERA D'ALBA BRICHET
    The younger sister

    BRICHET

    Barbera d'Alba

    IN THE VINEYARD
    Appellation Barbera d’Alba DOC
    Varietal Barbera
    Vineyard Grapes from different vineyards
    Size & Location 2.4 ha., Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 20 years
    Orientation & elevation South, southwest, 400 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 70 ql.
    Trellissing Guyot
    Harvest End of September/First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Maceration & Fermentation 15 days in temperature-controlled tanks
    Aging 12 months in big barrels
    Filtration None
    Annual production 15.000 circa
    CHARACTERISTICS
    Deep ruby red with violet notes. A jubilant nose of red fruit with notes of forest floor and sweet spices. This wine is not large in the mouth, rather it has a pleasantly fresh drinkability. This is a juicy, inviting and agile Barbera. Suggested Serving Temperature: 15-16°C

    Download information document


    Wonder
    LANGHE RIESLING
     

    LANGHE RIESLING

    IN THE VINEYARD
    Appellation Langhe Riesling Doc
    Varietal Rhine Riesling
    Size & Location 1 ha., Cissone
    Soli Calcareous marl and clay
    Average age of vines 10 years
    Orientation & elevation South, 600 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 60 ql.
    Trellissing Guyot
    HarvestSecond half of September
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Pressing Soft pressing, static decantation at controlled temperature
    Fermentation 15-20 days in temperature-controlled tanks
    Aging 10 months “sur lie” process in stainless steel
    Annual production 4.500 circa
    CHARACTERISTICS
    The bright yellow colour presents a wine with very fresh initial notes, made up of white flowers, white peach and citrus, cedar and grapefruit. The main characteristic of the vine at its best is an acidity that immediately hits the palate, lingering in your mouth and filling it with sensations. Juicy and fresh, the final notes end with an extraordinary sapidity, that prolongs the memory on your taste buds.

    Wonder
    LANGHE NEBBIOLO
    The first important link

    LANGHE NEBBIOLO

    IN THE VINEYARD
    Appellation Langhe Nebbiolo DOC
    Varietal Nebbiolo
    Vineyard Unique parcel
    Size & Location 1 ha. approximately, Montelupo Albese
    Ground Type Lithology - Alternating gray coloured silty marl and reddish-yellowish coloured sandstones (Lequio Formation)
    Soil - Sandy-loam, shallow, whitish coloured, calcareous, with alkaline pH
    Average age of vines 15 years
    Orientation & elevation South, southeast, 450 meters above sea level
    Density 4,500 vines/hectare
    Yield/Hectare 50 ql. approx.
    Trellissing Guyot
    Harvest First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Fermentation 15 days in temperature-controlled tanks
    Maceration 10-15 days of post-fermentation maceration with submerged cap
    Aging 15-17 months in big barrels
    Filtration None
    Annual production 4.500 bottles approx.
    CHARACTERISTICS
    Ruby red with granite shades. Vivid nose with noteworthy complexity and breadth with notes of forest floor and wet earth. Elegant and powerful, reminiscent of Burgundy; agile and austere with silky tannins. Long, gratifying finish with nice fruit notes. Suggested Serving Temperature: 16-17°C

    Download information document


    Wonder
    BAROLO CAVIÒT
     

    BAROLO

    Caviòt

    IN THE VINEYARD
    Appellation Barolo DOCG
    Varietal Nebbiolo
    Vineyard Grapes from different vineyards of the barolo area, mainly from the town of Novello
    Orientation South, southeast, southwest
    Density 4.800-5.000 vines/hectare
    Trellissing Guyot
    Harvest First half of October
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Fermentation 15 days in temperature-controlled tanks
    Maceration 10-15 days of post-fermentation maceration with submerged cap
    Aging 24 months in big barrel
    Filtration None
    Annual production 3.5200 circa
    CHARACTERISTICS
    The ruby red colour with garnet reflections introduces an intense scent of violet, red and small red fruits, with a slightly balsamic note. In the mouth the texture is complex and silky, the harmonious structure wraps the palate with soft and succulent tannins. Suggested service temperature: 15-16 ° C.

    Download information document


    Wonder
    BAROLO SOTTOCASTELLO
    DI NOVELLO
    The crowning of a journey

    BAROLO

    Sottocastello di Novello

    IN THE VINEYARD
    Appellation Barolo DOCG
    Varietal Nebbiolo
    Vineyard Sottocastello di Novello
    Size & Location 1,89 ha., Novello
    Ground Type Lithology - Marl and clayey-marl gray-white coloured (Sant'Agata Fossili Marl Formation) followed by sand and sandstones dark-grey or yellowish coloured at the top of the hill (Diano d'Alba Sandstones Formation)
    Soil - Sandy-clay, slightly evolved, light coloured, calcareous, with alkaline pH
    Average age of vines 15 years
    Orientation & elevation South, southeast, 450 meters above sea level
    Density 5,000 vines/hectare
    Yield/Hectare 55 ql.
    Trellissing Guyot
    Harvest First half of October
    Fertilizer Manure, green manure
    Pest Control Copper and sulfur
    Weeding Mechanical
    IN THE WINERY
    Yeast No selected yeasts utilized
    Fermentation 15-20 days in temperature-controlled tanks with 25-30% of whole grapes (depends on vintage)
    Maceration 25-30 days of post-fermentation maceration with submerged cap
    Aging 24 months in big barrels, 12 months in concrete vats not vitrified
    Filtration None
    Annual production 9.000 circa
    CHARACTERISTICS
    This Barolo is a rather rich ruby red with orange reflections. The nose expresses balsamic and spice characteristics with clear hints of forest floor and menthol and ethereal touches of chocolate and tobacco. Elegant and silky in the mouth with a rich, dense structure that persists to the long, harmonious finish. Suggested Serving Temperature: 15-16°C

    Download information document


    Awards


    DOLCETTO D'ALBA BARTUROT

    VINTAGE

    1997

    2001

    2005

    2006

    2007

     

    2008

    2009

     

     

     

    2010

     

     

     

     

     

    2011

     

     

     

    2012

     

    2013

     

    2014

     

    2015

    2016

    RATINGS

    90

    90

    90

    90

    90

    90

    91

    90

    91

    91

    90

    90

    92

    91

    92

    90

    4 Viti

    90

    WINE GUIDE

    Wine spectator

    Vini d'Italia (Gambero Rosso Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Vinous Media (Antonio Galloni)

    Wine Enthusiast

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    James Suckling

    Vinous Media (Antonio Galloni)

    The Wine Advocate (Robert Parker)

    Vini d’Italia (Gambero Rosso)

    Vinous Media (Antonio Galloni)

    James Suckling

    I Vini di Veronelli

    Vinous Media (Antonio Galloni)

    Duemilavini (Bibenda Editore)

    James Suckling

    Duemilavini (Bibenda Editore)

    Vitae (Ais)

    Duemilavini (Bibenda Editore)

    James Suckling

    LABEL


    DOLCETTO D'ALBA VILOT

    VINTAGE

    2006

    2007

     

    2008

    2009

     

     

     

     

    2010

     

     

     

     

    2011

     

     

     

    2012

     

     

    2013

    2014

     

    2015

     

    2017

    RATINGS

    88

    89

    88

    89

    89

    89

    89

    89

    88

    88

    89

    89

    88

    89

    90

    90

    91

    89

    91

    89

    88

    92

    90

    90

    WINE GUIDE

    Vinous Media (Antonio Galloni)

    Vinous Media (Antonio Galloni)

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Vinous Media (Antonio Galloni)

    Wine Enthusiast

    Wine Spectator

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    James Suckling

    Vinous Media (Antonio Galloni)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    James Suckling

    Vinous Media (Antonio Galloni)

    Wine Spectator

    I Vini di Veronelli

    Vinous Media (Antonio Galloni)

    James Suckling

    Vinous Media (Antonio Galloni)

    James Suckling

    Vinous Media (Antonio Galloni)

    James Suckling

    LABEL


    BARBERA D'ALBA BRIC DU LUV

    VINTAGE

    1996

     

    1998

    1999

    2001

    2003

    2005

    2006

    2007

     

     

     

     

    2008

     

     

     

     

     

     

    2009

     

     

     

     

    2010

     

     

     

    2011

     

     

     

     

    2012

     

     

    2013

     

     

    2014

     

     

    2015

     

    2016

     

     

    RATINGS

    93

    90

    90

    91

    90

    90

    90

    91

    92

    92

    92

    92

    90

    93

    91

    91

    91

    92

    92

    91

    90

    4 Viti

    90

    92

    92

    93

    93

    WINE GUIDE

    Vini d'Italia (Gambero Rosso Editore)

    Wine Spectator

    Vini d'Italia (Gambero Rosso Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    I Vini di Veronelli (Veronelli Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    Slow Wine (Slow Food Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Vinous Media (Antonio Galloni)

    Wine Enthusiast

    James Suckling

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    Slow Wine (Slow Food Editore)

    Wine Spectator

    James Suckling

    Slow Wine (Slow Food Editore)

    Vinous Media (Antonio Galloni)

    James Suckling

    I Vini di Veronelli (Veronelli Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vini d'Italia (Gambero Rosso Editore)

    Vinous Media (Antonio Galloni)

    James Suckling

    James Suckling

    Vinous Media (Antonio Galloni)

    Vitae (Ais)

    Vini d'Italia (Gambero Rosso Editore)

    Wine Spectator

    James Suckling

    James Suckling

    Wine Spectator

    James Suckling

    Slow Wine (Slow Food Editore)

    LABEL


    BARBERA D'ALBA BRICHET

    VINTAGE

    2007

    2008

     

     

     

    2009

     

     

     

     

    2010

     

     

     

     

     

    2011

     

     

    2012

     

    2013

     

     

    2014

     

    2015

    2016

    RATINGS

    89

    89

    90

    90

    90

    90

    90

    89

    90

    90

    92

    90

    92

    88

    88

    94

    93

    91

    90

    89

    89

    92

    93

    92

    WINE GUIDE

    Vinous Media (Antonio Galloni)

    Wine Spectator

    Vini d'Italia (Gambero Rosso Editore)

    The Wine Advocate (Robert Parker)

    Vinous Media (Antonio Galloni)

    Wine Spectator

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Vinous Media (Antonio Galloni)

    Wine Enthusiast

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    James Suckling

    Vinous Media (Antonio Galloni)

    James Suckling

    Vinous Media (Antonio Galloni)

    I Vini di Veronelli

    James Suckling

    Vinous Media (Antonio Galloni)

    James Suckling

    Wine Spectator

    Vinous Media (Antonio Galloni)

    Wine Spectator

    James Suckling

    James Suckling

    James Suckling

    LABEL


    LANGHE NEBBIOLO

    VINTAGE

    2005

    2006

    2007

     

     

     

    2008

     

     

     

     

    2009

     

     

     

     

    2010

     

     

     

    2011

     

     

    2013

    2014

    2015

    2016

    RATINGS

    90

    90

    92

    90

    92

    92

    92

    91

    91

    91

    91

    92

    90

    92

    92

    90

    91

    92

    91

    91

    WINE GUIDE

    Vinous Media (Antonio Galloni)

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    The Wine Advocate (Robert Parker)

    Vinous Media (Antonio Galloni)

    Wine Enthusiast

    Vini d'Italia (Gambero Rosso Editore)

    DuemilaVini

    The Wine Advocate (Robert Parker)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    The Wine Advocate (Robert Parker)

    James Suckling

    Vinous Media (Antonio Galloni)

    Vini d’Italia (Gambero Rosso)

    Vinous Media (Antonio Galloni)

    Vini d’Italia (Gambero Rosso)

    James Suckling

    James Suckling

    James Suckling

    James Suckling

    James Suckling

    LABEL


    BAROLO SOTTOCASTELLO DI NOVELLO

    VINTAGE

    2006

     

     

     

     

     

     

    2007

     

     

     

    2008

     

     

     

     

    2009

     

     

     

     

     

    2010

     

     

     

     

    2011

     

     

     

    2012

     

     

     

     

     

    2013

     

     

     

    2015

    RATINGS

    93

    93

    93

    92

    92

    90

    92

    93

    92

    92

    95

    92

    91

    92

    93

    94

    94

    95

    93

    93

    93

    93

    4 Viti

    96

    92

    94

    4 Viti

    97

    95

    WINE GUIDE

    Vini d'Italia (Gambero Rosso Editore)

    Duemilavini (Bibenda Editore)

    Slow Wine (Slow Food Editore)

    The Wine Advocate (Robert Parker)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    Wine Enthusiast

    Vini d'Italia (Gambero Rosso Editore)

    I Vini di Veronelli (Veronelli Editore)

    James Suckling

    Wine Spectator

    Vini d'Italia (Gambero Rosso Editore)

    Wine Spectator

    Vinous Media (Antonio Galloni)

    James Suckling

    I Vini di Veronelli (Veronelli Editore)

    James Suckling

    Slow Wine (Slow Food Editore)

    Wine Enthusiast

    Wine Spectator

    I Vini di Veronelli (Veronelli Editore)

    Vinous Media (Antonio Galloni)

    James Suckling

    Vini d'Italia (Gambero Rosso Editore)

    Slow Wine (Slow Food Editore)

    Wine Spectator

    Falstaff

    Vini d'Italia (Gambero Rosso Editore)

    James Suckling

    Wine Spectator

    Falstaff

    Slow Wine (Slow Food Editore)

    Vini d'Italia (Gambero Rosso Editore)

    James Suckling

    Vitae (Ais)

    Falstaff

    Wine Enthusiast

    James Suckling

    Vini d'Italia (Gambero Rosso Editore)

    Vitae (Ais)

    DoctorWine by Daniele Cernilli

    James Suckling

    LABEL


    LANGHE RIESLING

    VINTAGE

    2014

     

    RATINGS

    WINE GUIDE

    Slow Wine (Slow Food Editore)

    Vini d'Italia (Gambero Rosso Editore)

    LABEL


    BAROLO CAVIÒT

    VINTAGE

    2013

     

    2015

    RATINGS

    92

    91

    92

    WINE GUIDE

    James Suckling

    Falstaff

    James Suckling

    LABEL





    Wonder
    STYLE
    RCS Editore
    November 2013

    STYLE - November 2013

    RCS Editore

    Wonder
    Amica
    RCS Editore
    November 2013

    AMICA - Novembre 2013

    RCS Editore

    Wonder
    Wine Spectator
    Wine Spectator On-line
    September 2013

    WINE SPECTATOR - September 2013

    Wine Spectator On-line

    AZIENDA AGRICOLA CA' VIOLA di Caviola Giuseppe & C. S.S.

    Contacts

    Borgata San Luigi, 11
    12063 Dogliani (CN) - ITALIA
    Tel: +39 0173 742 535
    Fax +39 0173 720 921
    P.IVA: 02401180043

  • info@caviola.com