Caviot barolo caviola
Barolo DOCG


The term “Caviòt” is the nickname (stranòm in Piedmontese) with which the residents of Motelupo Albese affectionately addressed Clement, Beppe Caviola’s father. Barolo in its most classic sense, where the blend of grapes from vineyards with different soils, exposures and altitudes, contributes to varietal balance and pleasant drinking. The 2013 vintage ushers in an important addition to the company’s product catalog, a Barolo that was capable of showing its best even at a young age.

Caviot barolo caviola

In the vineyard

Appellation Barolo DOCG
Varietal Nebbiolo
Vineyard Grapes from different vineyards
Exposure South; Southeast; Southwest
Density 4,800-5,000 vines/hectare
Training system Guyot
Harvest time I/II decade of October
Pesticides Copper and sulfur
Weeding Mechanical

In the cellar

Fermentation 15 days in temperature-controlled tanks
Maceration 10-15 days post-fermentation submerged cap maceration
Aging 24 months in large barrel
Filtration Filtration is not used
Bottles per year 10,000 approx.

Organoleptic description

The color is ruby red with light garnet hues that introduces an intense bouquet of violets, roses and small red fruits, with a slightly balsamic finish.In the mouth, the texture is firm and silky, and the harmonious structure envelops the palate with soft and persuasive tannins, making the taste buds remember it for a long time.

Suggested serving temperature: 14-15° C.


James Suckling