Barolo Cavallotto Riserva 'Vignolo' 2017

Barolo Cavallotto Riserva 'Vignolo' 2017

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Cavallotto

Barolo Cavallotto Riserva 'Vignolo' 2017

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Barolo Cavallotto Riserva 'Vignolo' 2017

Cavallotto
was €115.00 Special Price €102.50 - 11%
Availability: In stock
SKU
00002301

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The Barolo 'Vignolo' Riserva Cavallotto is a well-structured, elegant Barolo with immediately soft and sweet tannins. The aromas, usually very intense and open, evolve from intense fruit to spice. The wine has excellent aging potential, although already very enjoyable when young. It is characterized by a great structure, yet elegant and complex. The aromas are initially fruity, then floral, and then spicy, open and intense. Generally, it has exceptional aging potential.

Tipo di vino
Type of wine Red
Specifications Barolo DOCG
Body Full-bodied
Region PIEDMONT
Il Vino in sintesi

In summary

Wine list: Barolo
Grape varieties: Nebbiolo 100%
Wooden passage: Long
Alcohol Degree: 15%
Country: ITALY
Production area: LANGHE
Year: 2017
Format: Bottle 75 cl
Bio philosophy:
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9095/100
Come gustare il vino

How to taste it

When to drink it: Over 10 years
Serving Temperature: 16-18 °C
Recommended glass: Balloon (mature / structured red) Ballon (rossi maturi / strutturati)

Visual tasting

Clear, ruby red in color. Consistent.

Olfactory tasting

Fruity and floral notes. Finishes with ivy-like and spicy sensations.

Taste tasting

Dry, warm, fresh, and savory. Great longevity and persistence.

What to pair wine with Barolo Cavallotto Riserva 'Vignolo' 2017

Barolo 'Vignolo' Riserva Cavallotto pairs well with red meats in general, grilled white meats, and hard or mature cheeses.

Contains sulfites.

Barolo 'Vignolo' Riserva Cavallotto is produced with 100% Sangiovese grapes. Complete destemming and fermentation with indigenous yeasts. Horizontal fermentation tanks with a maximum controlled temperature of 29°C. Traditional fermentation with semi-submerged cap maceration. Maceration period: 28 days. Malolactic fermentation in concrete tanks during the spring following harvest. Aged for 60 months in Slavonian oak barrels.

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