{"id":7758,"date":"2022-11-03T09:37:54","date_gmt":"2022-11-03T09:37:54","guid":{"rendered":"https:\/\/www.caviola.com\/caviot\/"},"modified":"2023-05-30T08:17:42","modified_gmt":"2023-05-30T08:17:42","slug":"caviot","status":"publish","type":"post","link":"https:\/\/www.caviola.com\/en\/caviot\/","title":{"rendered":"Cavi\u00f2t"},"content":{"rendered":"

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Cavi\u00f2t<\/h1>\n

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The term “Cavi\u00f2t” is the nickname (<\/span>stran\u00f2m <\/span> in Piedmontese) with which the residents of Motelupo Albese affectionately addressed Clement, Beppe Caviola’s father. Barolo in its most classic sense, where the <\/span>blend <\/span>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. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.caviola.com\/wp-content\/uploads\/2023\/05\/Barolo-caviot-ambient.jpg” alt=”Caviot barolo caviola” title_text=”Barolo caviot – ambient” disabled_on=”off|off|on” _builder_version=”4.21.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][dsm_text_divider header=”In the vineyard” text_alignment=”left” color=”#666666″ text_gap=”20px” _builder_version=”4.17.4″ _module_preset=”default” header_font=”Montserrat|||on|||||” header_letter_spacing=”1px” custom_margin=”||8px||false|false” global_colors_info=”{}”][\/dsm_text_divider][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#666666″ text_font_size=”15px” text_line_height=”1.8em” text_font_size_tablet=”15px” text_font_size_phone=”13px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n

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

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Fermentation <\/span><\/strong><\/span>15 days in temperature-controlled tanks<\/div>\n
Maceration <\/span><\/strong><\/span><\/span>10-15 days post-fermentation submerged cap maceration<\/div>\n
Aging <\/span><\/strong><\/span>24 months in large barrel
Filtration <\/span><\/strong><\/span>Filtration is not used<\/div>\n
Bottles per year <\/span><\/strong><\/span>10,000 approx.<\/div>\n<\/div>\n<\/div>\n

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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. <\/span><\/p>\n

Suggested serving temperature: 14-15\u00b0 C. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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awards<\/p>\n

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James Suckling<\/p>\n

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Flastaff<\/p>\n

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Cavi\u00f2t The term “Cavi\u00f2t” is the nickname (stran\u00f2m 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 […]<\/p>\n","protected":false},"author":1,"featured_media":8793,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[123],"tags":[],"class_list":["post-7758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barolo-en"],"_links":{"self":[{"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/posts\/7758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/comments?post=7758"}],"version-history":[{"count":20,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/posts\/7758\/revisions"}],"predecessor-version":[{"id":8877,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/posts\/7758\/revisions\/8877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/media\/8793"}],"wp:attachment":[{"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/media?parent=7758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/categories?post=7758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.caviola.com\/en\/wp-json\/wp\/v2\/tags?post=7758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}