2019 Technical Specifications
Alcohol 12.78%
Residual Sugar 0.1 g/L
pH 3.48
Total Acidity 6.11 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Dolcetto
Drinking Window 2021–2028
Classification Dolcetto d’Alba DOC
Region Dolcetto d'Alba
Orientation East And North-East
Vineyard Yield 33 hL/ha
Harvest Dates 23–24 September 2019
Sites Vigna Scot parcel between Bricco Boschis and Vignolo, Castiglione Falletto
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Maceration 4 days
Oak Types Slavonian oak
Bottling Date 31 Jul 2020
Sulfites 68.0 ppm
Production Details Full destemming; controlled fermentation at 25°C with a semi-submerged cap, punch-downs and pump-overs; malolactic fermentation in cement during the spring after harvest; six months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti followed by four months in cement. Production was 8,120 750 mL bottles; total dry extract was 29.3 g/L and total extract 29.8 g/L.
Tasting Notes Cavallotto family note: dark color; cherry, floral and spice aromas; fruity, round and dense palate; freshness, soft tannins and a long, persistent finish.
Food Pairing Prosciutto, salami, Alba beef tartare, vitello tonnato, pizza, pasta, red meat and aged cheeses
Sources: www.cavallotto.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.63%
Residual Sugar 0.5 g/L
pH 3.06
Total Acidity 5.06 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Dolcetto
Drinking Window 2021–2028
Classification Dolcetto d’Alba DOC
Region Dolcetto d'Alba
Orientation East And North-East
Vineyard Yield 33 hL/ha
Harvest Dates 21–26 September 2018
Sites Vigna Scot parcel between Bricco Boschis and Vignolo, Castiglione Falletto
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 9 May 2019
Sulfites 70.0 ppm
Production Volume 13,333 bottles
Bottles13,333
Production Details Full destemming; controlled fermentation at 29°C with a semi-submerged cap, punch-downs and pump-overs; maceration for 3–4 days; malolactic fermentation in cement during the spring after harvest; six months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti followed by six months in cement; released in September 2019.
Tasting Notes Cavallotto family note (October 2019): red and black plums, berries and spices; notable depth, ripe tannins and a bright, forceful, mineral finish.
Food Pairing Prosciutto, salami, Alba beef tartare, vitello tonnato, pizza, pasta, red meat and aged cheeses
Sources: www.cavallotto.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.76%
Residual Sugar 0.6 g/L
pH 3.47
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Dolcetto
Drinking Window 2018–2026
Classification Dolcetto d’Alba DOC
Region Dolcetto d'Alba
Orientation East And North-East
Vineyard Yield 33 hL/ha
Harvest Dates 6–7 September 2017
Sites Vigna Scot parcel between Bricco Boschis and Vignolo, Castiglione Falletto
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 4 Jun 2018
Sulfites 68.0 ppm
Production Volume 13,333 bottles
Bottles13,333
Production Details Full destemming; controlled fermentation at 29°C with a semi-submerged cap, punch-downs and pump-overs; maceration for 3–4 days; malolactic fermentation in cement during the spring after harvest; six months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti followed by six months in cement; released in September 2018.
Tasting Notes Cavallotto family note (cask sample, March 2018): ripe red and black fruit, enveloping warmth, balanced acidity, velvety tannins and a bright, precise finish.
Food Pairing Prosciutto, salami, Alba beef tartare, vitello tonnato, pizza, pasta, red meat and aged cheeses
Sources: www.cavallotto.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.71%
Residual Sugar 0.6 g/L
pH 3.5
Total Acidity 5.52 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Dolcetto
Drinking Window 2017–2021
Classification Dolcetto d’Alba DOC
Region Dolcetto d'Alba
Orientation East And North-East
Vineyard Yield 33 hL/ha
Harvest Dates 22–23 September 2016
Sites Vigna Scot parcel between Bricco Boschis and Vignolo, Castiglione Falletto
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 31 May 2017
Sulfites 57.0 ppm
Production Volume 13,332 bottles
Bottles13,332
Production Details Full destemming; controlled fermentation at 29°C with a semi-submerged cap, punch-downs and pump-overs; maceration for 3–4 days; malolactic fermentation in cement during the spring after harvest; six months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti followed by six months in cement; released in September 2017.
Tasting Notes Cavallotto family note (March 2017): bright red fruit, minerality and floral aromas; medium body, balanced acidity, ripe structured tannins and a rich, satisfying finish.
Food Pairing Prosciutto, salami, Alba beef tartare, vitello tonnato, pizza, pasta, red meat and aged cheeses
Sources: www.cavallotto.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.96%
Residual Sugar 0.2 g/L
pH 3.43
Total Acidity 5.21 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Dolcetto
Drinking Window 2016–2023
Classification Dolcetto d’Alba DOC
Region Dolcetto d'Alba
Orientation East And North-East
Vineyard Yield 33 hL/ha
Harvest Dates 10–11 September 2015
Sites Vigna Scot parcel between Bricco Boschis and Vignolo, Castiglione Falletto
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 13 Jun 2016
Sulfites 53.0 ppm
Production Volume 13,334 bottles
Bottles13,334
Production Details Full destemming; controlled fermentation at 29°C with a semi-submerged cap, punch-downs and pump-overs; maceration for 3–4 days; malolactic fermentation in cement during the spring after harvest; six months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti followed by six months in cement; released in September 2016.
Tasting Notes Cavallotto family note (October 2016): bright red fruit, generous character, unusual depth and length, balanced acid, tannin and fruit, and a long, sweet-fruited finish.
Food Pairing Prosciutto, salami, Alba beef tartare, vitello tonnato, pizza, pasta, red meat and aged cheeses
Sources: www.cavallotto.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.81%
Residual Sugar 0.6 g/L
pH 3.49
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Dolcetto
Drinking Window 2014–2019
Classification Dolcetto d’Alba DOC
Region Dolcetto d'Alba
Orientation East And North-East
Vineyard Yield 33 hL/ha
Harvest Dates 18–20 September 2013
Sites Vigna Scot parcel between Bricco Boschis and Vignolo, Castiglione Falletto
Fermentation Vessels Horizontal and vertical fermentation tanks; cement tanks for malolactic fermentation
Indigenous Yeast Yes
Oak Types Slavonian oak
Bottling Date 23 Jun 2014
Sulfites 50.0 ppm
Production Volume 13,334 bottles
Bottles13,334
Production Details Full destemming; controlled fermentation at 29°C with a semi-submerged cap, punch-downs and pump-overs; maceration for 3–4 days; malolactic fermentation in cement during the spring after harvest; six months in 20, 30, 50, 80 and 100 hL Slavonian-oak botti followed by six months in cement; released in September 2014.
Tasting Notes Cavallotto family note (December 2014): plum, raspberry and earthy aromas and flavors; immediate drinkability, almond on the finish, gentle ripe tannin, moderate structure and nuanced acidity.
Food Pairing Prosciutto, salami, Alba beef tartare, vitello tonnato, pizza, pasta, red meat 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