Cavallotto's Barolo Bricco Boschis is produced from the Bricco Boschis plots: Colle Sudovest, Punta Marcello and Vigna San Giuseppe, with South West, South, South East exposures. Since 1967 the wording Bricco Boschis has been included in the Barolo specification, confirming the great value of this hill. The harvest took place in the first ten days of October. The alcoholic fermentation was carried out in steel, while the malolactic (a fermentation by lactic bacteria that transforms malic acid into lactic acid, modifying the acid structure of the wine and making it softer) in concrete, the following spring. The wine was then aged for more than 40 months in Slavonian oak barrels of different sizes, the smallest 20hl, the largest 100.

BAROLO BRICCO BOSCHIS CAVALLOTTO: TASTING

The Barolo Bricco Boschis is presented in the glass with a dark and compact ruby red. On the nose, it is generous with cherry, raspberry, strawberry jam, alongside the scent of rose petals, roots, tobacco. In the mouth, it is dark, dense with fruit, spices, balsams and rightly tannic. To buy at least a couple of bottles, for a taste today, and a rediscovery in 10 years. On the table, to be served with the legendary Filetto alla Rossini.