Ca'Viola Barolo 'Caviot' 2017


Ca'Viola Barolo 'Caviot' 2017

Regular price $50.00
Country Italy
Region Piedmont
Farming Organic
Soil Calcareous marl and clay
Variety Nebbiolo
Alcohol 14.5%
Size 750 ML
Pairings Fresh Truffle risotto, osso buco 

IMO, this is $50 well spent - especially if you're an Italian red lover. On the nose it smells like forest, balsamic and tart red berries. On the palate the wine is structured with firm, fine-grained tannins and has flavors of dried black cherry, blood orange and star anise. Meeting the parents? Need a bottle to impress? Look no further. :)

About the Producer
Giuseppe "Beppe" Caviola is one of the most important oenologists in Italy. He has worked as a winemaking consultant for many notable producers and in 2002, Beppe was named "Enologist of the Year" by the Italian wine industry's most important guide, Gambero Rosso.

In 1991 Beppe decided to make his own wine and located his cellar in Dogliani, a small town in Langhe in the heart of Piemonte. Ca'Viola means "little violet house" in local dialect. Since then, Ca' Viola's mission has been to offer the best expression of Piemontese wine, investing every single day in quality, from vineyard to bottle.

Beppe makes traditional red wines like Dolcetto, Barbera, Nebbiolo and Barolo from small, exclusive parcels of vineyards situated in the most important crus of the region. The majority of the vineyards are located in Montelupo. This is where the grapes for Ca' Viola's Dolcetto d'Alba Barturot, Dolcetto d'Alba Vilot, Barbera d'Alba Bric du Luv and Barbera d'Alba Brichet are grown. In 2003, Beppe started growing grapes in the famous Sottocastello vineyard in the Novello commune and from this holding he makes his Langhe Nebbiolo and Barolo Sottocastello.

Beppe is focused on showcasing the terroir of the Langhe and employs sustainable vineyard and winemaking practices at all times. He does not use select yeasts and does not filter his wines, with the exception of the Riesling. Beppe's focus is on the microclimate and grape and creating a wine that reflects the most pure expression possible of this terroir.
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