2022 Technical Specifications
Alcohol 13.91%
Residual Sugar 2.7 g/L
pH 3.19
Total Acidity 5.53 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 2025–2030
Region Piedmont
Orientation East, North-East
Vineyard Yield 45 hL/ha
Harvest Dates 30 Aug 2022
Fermentation Vessels Vertical stainless-steel autoclave tanks
Pressing Method Low-Pressure, Very Gentle Whole-Berry Pneumatic Pressing Before Fermentation
Bottling Date 29 May 2023
Sulfites 61.0 ppm
Production Details Slow fermentation under light pressure was controlled at 16–18°C for 45 days. The wine then remained sûr lie for 6 months in a steel autoclave with daily bâtonnage. The source vineyard is a steep 1.68-hectare hillside parcel in front of the Cavallotto estate. Production was 9,186 750-mL bottles. The finished wine had 18.2 g/L total dry extract and 20.9 g/L total extract.
Food Pairing Aperitif; light or medium-rich dishes; pasta and pizza; meat dishes; seafood; grilled or raw shellfish; and fresh cheeses
Sources: www.cavallotto.com ↗ · Compare this vintage
Vintages
2020 Technical Specifications
Alcohol 13.32%
Residual Sugar 0.4 g/L
pH 3.24
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2023–2028
Region Piedmont
Orientation East, North-East
Vineyard Yield 45 hL/ha
Harvest Dates 13 Sep 2020
Fermentation Vessels Vertical stainless-steel autoclave tanks
Pressing Method Low-Pressure, Very Gentle Whole-Berry Pneumatic Pressing Before Fermentation
Bottling Date 12 Apr 2021
Sulfites 80.0 ppm
Production Details Slow fermentation under light pressure was controlled at 16–18°C for 45 days. The wine then remained sûr lie for 6 months in a steel autoclave with daily bâtonnage. The source vineyard is a steep 1.68-hectare hillside parcel in front of the Cavallotto estate. Production was 10,666 750-mL bottles. The finished wine had 19.9 g/L total dry extract and 20.4 g/L total extract.
Tasting Notes Slightly rosé/onion-skin colour; round and balanced, with high acidity attributed by the producer to retained malic acid; citrus, pear and melon aromas and flavours; long, dry finish without alcoholic warmth
Food Pairing Aperitif; light or medium-rich dishes; pasta and pizza; meat dishes; seafood; grilled or raw shellfish; and fresh 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