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

Download information document

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

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

LANGHE RIESLING

CLEM

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.

Download information document

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

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

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

Download information document

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

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

LANGHE RIESLING

CLEM

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.

Download information document

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

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

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

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

Photogallery

VIGNE
CANTINA
PERSONE
LABORATORIO
TUTTE

Awards

DOLCETTO D'ALBA BARTUROT

VINTAGE

1997

2001

2005

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

2016

2017

RATINGS

90

91

90

91

90

92

91

92

90

4 Viti

90

92

WINE GUIDE

Wine spectator

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

DoctorWine by Daniele Cernilli

James Suckling

LABEL

DOLCETTO D'ALBA VILOT