Cavallotto
Cavallotto Pinner 2023
Regular price
€31,00
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| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | Da uve autoctone Bianche |
| Aging | The wine is aged sûr lie for 9 months in the steel autoclave with daily batonnage. Bottle Ageing: 6 months before release into the market. |
Details
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
Pasta
Fish
Shellfish
Cheese
Matured cheese
Poultry
Beef
Pizza
Producer
Cavallotto
From this winery
- Start up year: 1948
- Oenologist: Alfio e Giuseppe Cavallotto
- Bottles produced: 100.000
- Hectares: 25
The farm, which was officially founded in 1928, along with the vineyards and winery, are the beating heart of the Cavallotto family’s work. The family personally supervises all of the winery activities from the vineyards to cellars. The 23 planted hectares of the family farm cradle a much longer history that began in the 18th century: Bricco Boschis, then known as Monte della Guardia, was the property of the Countess Juliette Colbert. The current name is from Giuseppe Boschis, the vineyard manager of much of the Countess’ estates, who inherited this land from her.
In 1928, Giacomo Cavallotto acquired the whole Boschis property, and in 1946 his grandchildren – the brothers Olivio and Gildo – began to vinify the estate’s entire grape production for sale as their own bottled and labeled wine. They had learned how to make wine – in addition to the traditional viticultural practices – under the expert guidance of their father Giuseppe and their Uncle Marcello (both Giacomo’s sons).
In 1989 the family acquired 60% of the historic Vignolo Cru (adjacent to the Bricco Boschis) and were the first to bottle this cru on its own as the Cavallotto Barolo Riserva Vignolo. Since 1995, the vineyard plots of Colle Sudovest and Punta Marcello were reborn as a "normal" Barolo (a "non-riserva" wine, as had been the practice here from 1948 to 1967) with the name of Cru Bricco Boschis.
Since the end of the 1980’s, Olivio’s children Alfio, Giuseppe and Laura have continued the work of gradual growth and constant quality improvements begun by their father and uncle. The cellars were also expanded: in 1994, a new barrel aging cellar was excavated into the Bricco Boschis hill and was attached to the existing bottling and aging areas, and in 2008 the bottle aging cellar was expanded. Read more
In 1928, Giacomo Cavallotto acquired the whole Boschis property, and in 1946 his grandchildren – the brothers Olivio and Gildo – began to vinify the estate’s entire grape production for sale as their own bottled and labeled wine. They had learned how to make wine – in addition to the traditional viticultural practices – under the expert guidance of their father Giuseppe and their Uncle Marcello (both Giacomo’s sons).
In 1989 the family acquired 60% of the historic Vignolo Cru (adjacent to the Bricco Boschis) and were the first to bottle this cru on its own as the Cavallotto Barolo Riserva Vignolo. Since 1995, the vineyard plots of Colle Sudovest and Punta Marcello were reborn as a "normal" Barolo (a "non-riserva" wine, as had been the practice here from 1948 to 1967) with the name of Cru Bricco Boschis.
Since the end of the 1980’s, Olivio’s children Alfio, Giuseppe and Laura have continued the work of gradual growth and constant quality improvements begun by their father and uncle. The cellars were also expanded: in 1994, a new barrel aging cellar was excavated into the Bricco Boschis hill and was attached to the existing bottling and aging areas, and in 2008 the bottle aging cellar was expanded. Read more
| Name | Cavallotto Pinner 2023 |
|---|---|
| Type | White organic still |
| Denomination | VdT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Da uve autoctone Bianche |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cavallotto |
| Origin | The vines are situated on the hillside near the Cavallotto family farmhouse |
| Wine making | Low-pressure, very gentle whole berry pneumatic pressing before fermentation. Fermentation controlled at 16° 8°C for 45 days under slight pressure in stainless steel autoclaves. |
| Aging | The wine is aged sûr lie for 9 months in the steel autoclave with daily batonnage. Bottle Ageing: 6 months before release into the market. |
| Total acidity | 5.53 gr/L |
| PH | 3.15 |
| Allergens | Contains sulphites |