Cavallotto
Dolcetto d'Alba Vigna Scot 2025
| Denomination | DOC Dolcetto d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Dolcetto |
| Aging | Aged in cement tanks for 6-8 months; no ageing in wood. |
- Wine and vintage: Dolcetto d’Alba DOC organic Cavallotto 2025, 0.75 l
- Aromatic profile: hints of cherry, fruit, floral notes and undergrowth
- Taste: fresh character, medium structure and smoothness, with a persistent and satisfying finish
- Vinification: use of indigenous yeasts and semi-submerged cap maceration for 3–4 days
- Ageing: 6 months in concrete and 6 in barrel; ideal with cured meats and red meats
Description
What kind of wine is it
Dolcetto d’Alba Vigna Scot is an organic red wine produced by Cavallotto, a true expression of the Dolcetto grape variety. This interpretation of Dolcetto d’Alba reveals a bright ruby red colour. Its aromatic profile offers fruity notes of cherry, combined with a floral bouquet and complex hints of undergrowth. On the palate, it is fresh, characterised by a medium, smooth structure and a very satisfying finish.
Where does it come from
This red originates in Piedmont, in Castiglione Falletto, from grapes grown in the exclusive Vigna Scot parcel. The vineyard area is situated on a hillside between the renowned zones of Bricco Boschis and Monprivato. The clear demarcation of the vineyard allows Cavallotto to enhance the territorial characteristics, offering a glass with a distinct varietal imprint that faithfully embodies the essence of the Piedmont hills.
How is it produced
Fermentation occurs spontaneously with indigenous yeasts, accompanied by a semi-submerged cap maceration lasting three or four days. The wine rests for six months in cement and matures in large Slavonian oak barrels for a further six months. Served after a brief aeration, it pairs perfectly with cured meats, mature cheeses and traditional meat dishes, such as Albese tartare or vitello tonnato.
History and Curiosities
Originating from the exclusive Vigna Scot plot, located between the renowned crus Bricco Boschis and Monprivato, this organic Dolcetto d’Alba DOC from the Cavallotto winery embodies the purest tradition of Castiglione Falletto. Fermentation with indigenous yeasts and a brief maceration with a partially submerged cap preserve its original varietal freshness. Six months of ageing in cement tanks give the wine an elegant harmony and a soft structure, with the potential to evolve for up to five years.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1928
- Oenologist: Alfio e Giuseppe Cavallotto
- Bottles produced: 100.000
- Hectares: 25
Today the children of Olivio – Laura, Giuseppe and Alfio, the 4th generation working the family farm – continue to exclusively vinify the grapes produced in their estate vineyards into DOC and DOCG wines: Barolo, Dolcetto d’Alba, Barbera d’Alba, Langhe Nebbiolo, Langhe Freisa, Langhe "Grign" made from Grignolino grapes, Langhe Chardonnay and "Pinner" made from Pinot Nero grapes. Read more
| Name | Cavallotto Dolcetto d'Alba Vigna Scot 2025 |
|---|---|
| Type | Red organic still |
| Denomination | Dolcetto d'Alba DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Dolcetto |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cavallotto |
| Story | History and Curiosities Originating from the exclusive Vigna Scot plot, located between the renowned crus Bricco Boschis and Monprivato, this organic Dolcetto d’Alba DOC from the Cavallotto winery embodies the purest tradition of Castiglione Falletto. Fermentation with indigenous yeasts and a brief maceration with a partially submerged cap preserve its original varietal freshness. Six months of ageing in cement tanks give the wine an elegant harmony and a soft structure, with the potential to evolve for up to five years. |
| Origin | Castiglione Falletto (CN) |
| Production technique | Fermentation with indigenous yeasts and semi-submerged cap maceration |
| Wine making | Fermentation with indigenous (natural) yeasts and semi-submerged cap maceration for 3–4 days. |
| Aging | Aged in cement tanks for 6-8 months; no ageing in wood. |
| Allergens | Contains sulphites |