The Cavallotto family claims sole ownership of the beautiful Bricco Boschis cru in the Castiglione Falletto district where they have been growing Nebbiolo since 1929 and bottling their own wine since 1948. Steadfast devotion to tradition combined with a high regard and respect for modern viticultural and winemaking techniques result in complex and elegant Baroli that are released for sale only when they have acquired perfect maturity. The estate produces three Baroli: two riservas and their anything but “regular” Bricco Boschis.
Hot and dry summers (average summer temperature is 26°C) with snowy, cold winters. The spring and autumn intervals are generally mild
TERROIR & VITICULTURE
The property consists of 65 hectares of which 60 are planted with vines. There are a high number of vines per acre with a corresponding low number of buds per plant, sacrificing quantity for quality. Since 1970 they control the grass covering between the rows of vines to help maintain the natural organic substances in the soil. They have re-introduced natural insect predators allowing for the elimination of pesticides and other toxic chemicals.
• Full destemming; fermentation with indigenous yeasts only.
• Horizontal Fermentation tanks.
• Traditional fermentation with semi-submerged cap with punch-downs and pump-overs.
• Controlled fermentation temperature at 29°C on indigenous yeasts.
• Total maceration time: 18-30 days.
• Malolactic Fermentation in cement tanks
• Cask ageing for 48-60 months in Slavonian Oak casks of 20-30-50-80-100 hl.
• The wine remained in bottle for at least 12 months before release
Barolo Bricco Boschis 2013 shows all the characteristics of this cool, classic growing season from the first perfumes to the finish. The nose is floral, with rose, violet and hibiscus elements framing dark cherry and raspberry notes. In the mouth, the calm, linear mouthfeel allows all the wines complex characteristics of reveal themselves: ripe, fresh cherries, liquorice, mineral notes, sweet tannins and a long, precise and fresh finish. This will requires some patience for consumers, but will be worth the wait.
Ideal with prosciutto, salami, Alba beef tartare and vitello tonnato, meat dishes, grilled fish or hard and aged cheeses. Desserts with dark chocolate are also a good match, or it can be enjoyed as a “vino da meditazione” (a wine for meditation) by itself.