2018 Technical Specifications
Alcohol 14.88%
Residual Sugar 0.3 g/L
Total Acidity 6.57 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Barbera
Drinking Window 2022–2030
Region Barbera d'Alba
Orientation Southwest–West
Vineyard Yield 49 hL/ha
Harvest Dates 4–5 September 2018
Fermentation Vessels Horizontal fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 30 Jul 2020
Sulfites 60.0 ppm
Production Details Fully destemmed fruit was fermented at a controlled 29°C with indigenous yeasts in horizontal tanks, using a semi-submerged cap with punch-downs and pump-overs; total maceration was 12–18 days. Malolactic fermentation took place in cement during the following spring. Maturation comprised 24 months in 20, 30 and 50 hL Slavonian-oak botti and at least six months in bottle before release. The 2.22 ha parcel produced 13,346 750 mL bottles.
Tasting Notes Red and black berries, floral notes, structured acidity, blackberry fruit and violets; elegant, persistent and long-finishing.
Food Pairing Prosciutto, salami, lardo, Albese-style beef carpaccio, vitello tonnato, pasta, pizza, red meat, grilled fish, robust white meats and aged cheeses.
Sources: www.cavallotto.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.95%
Residual Sugar 2.8 g/L
pH 3.39
Total Acidity 6.58 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Barbera
Drinking Window 2022–2032
Region Barbera d'Alba
Orientation Southwest–West
Vineyard Yield 49 hL/ha
Harvest Dates 21 September 2017
Fermentation Vessels Horizontal fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 13 May 2019
Sulfites 67.0 ppm
Production Volume 11,384 bottles
Bottles11,384
Production Details Fully destemmed fruit was fermented at a controlled 29°C with indigenous yeasts in horizontal tanks, using a semi-submerged cap with punch-downs and pump-overs; total maceration was 12–18 days. Malolactic fermentation took place in cement during the following spring. Maturation comprised 24 months in 20, 30 and 50 hL Slavonian-oak botti and at least six months in bottle before release.
Tasting Notes Black stone fruits, black raspberry and cassis, with intense freshness balancing the ripe, forward fruit.
Food Pairing Prosciutto, salami, lardo, Albese-style beef carpaccio, vitello tonnato, pasta, pizza, red meat, grilled fish, robust white meats and aged cheeses.
Sources: www.cavallotto.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.64%
Residual Sugar 0.6 g/L
pH 3.42
Total Acidity 6.22 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Barbera
Drinking Window 2019–2027
Region Barbera d'Alba
Orientation Southwest–West
Vineyard Yield 49 hL/ha
Fermentation Vessels Horizontal fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 5 Jun 2018
Sulfites 70.0 ppm
Production Volume 15,420 bottles
Bottles15,420
Production Details Fully destemmed fruit was fermented at a controlled 29°C with indigenous yeasts in horizontal tanks, using a semi-submerged cap with punch-downs and pump-overs; total maceration was 12–18 days. Malolactic fermentation took place in cement during the following spring. Maturation comprised 24 months in 20, 30 and 50 hL Slavonian-oak botti and at least six months in bottle before release.
Tasting Notes Red plum, raspberry, eucalyptus, saddle leather and mineral notes; round, silky and fresh, with a bright, long finish.
Food Pairing Prosciutto, salami, lardo, Albese-style beef carpaccio, vitello tonnato, pasta, pizza, red meat, grilled fish, robust white meats and aged cheeses.
Sources: www.cavallotto.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 0.4 g/L
pH 3.32
Total Acidity 6.75 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Barbera
Drinking Window 2018–2028
Region Barbera d'Alba
Orientation Southwest–West
Vineyard Yield 49 hL/ha
Harvest Dates Finished by 15 September 2015
Fermentation Vessels Horizontal fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 13 Jul 2017
Sulfites 60.0 ppm
Production Volume 15,680 bottles
Bottles15,680
Production Details Fully destemmed fruit was fermented at a controlled 29°C with indigenous yeasts in horizontal tanks, using a semi-submerged cap with punch-downs and pump-overs; total maceration was 12–18 days. Malolactic fermentation took place in cement during the following spring. Maturation comprised 24 months in 20, 30 and 50 hL Slavonian-oak botti and at least six months in bottle before release.
Tasting Notes Ripe red stone fruit and berries, floral notes, ripe black and red fruits; rich, complex, seamless and harmonious.
Food Pairing Prosciutto, salami, lardo, Albese-style beef carpaccio, vitello tonnato, pasta, pizza, red meat, grilled fish, robust white meats and aged cheeses.
Sources: www.cavallotto.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.3%
Residual Sugar 0.9 g/L
pH 3.32
Total Acidity 6.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Barbera
Drinking Window 2016–2024
Region Barbera d'Alba
Orientation Southwest–West
Vineyard Yield 49 hL/ha
Harvest Dates 29 September–3 October 2012
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 4 Sep 2015
Sulfites 55.0 ppm
Production Volume 13,252 bottles
Bottles13,252
Production Details Fully destemmed fruit was fermented at a controlled 29°C with indigenous yeasts in horizontal and vertical tanks, using a semi-submerged cap with punch-downs and pump-overs; total maceration was 12–18 days. Malolactic fermentation took place in cement during the following spring. Maturation comprised 15–18 months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti and at least six months in bottle before release.
Tasting Notes Red fruits, red flowers, red plum, raspberry, spices and summer herbs; fresh and lively, with firm acidity and low tannin.
Food Pairing Prosciutto, salami, lardo, Albese-style beef carpaccio, vitello tonnato, pasta, pizza, red meat, grilled fish, robust white meats and aged cheeses.
Sources: www.cavallotto.com ↗ · Compare this vintage
Producer Information
Website
Address
Via Alba - Monforte, Bricco Boschis, 12060 Castiglione Falletto (CN), Italy
Phone
+39 0173 62814
Email
Owner
Alfio, Giuseppe and Laura Cavallotto