Γευστικά Χαρακτηριστικά

Xρώμα λαμπερό ρουμπινί. Στην μύτη αρώματα από κεράσι, βατόμουρο, φράουλα, ανθικές νότες από ροδοπέταλα και καπνό. Στο στόμα γεμάτο φρούτα, μπαχαρικά, βάλσαμικές νότες με πλούσιες τανίνες, όμορφη οξύτητα, ισορροπία και μακρά επίγευση.

Jancis Robinson 17.5 points

Mid to deep ruby with orange tinges. Very compact nose of raspberry coulis with salty hints underneath. Very pretty, aromatic raspberry palate with firm, underlying tannins but this is still in cask and will need substantial time once this is in bottle. Energetic acidity tied to the fruit. Very complete and with an impressive, focused raspberry finish that can only be counted in light years. Very tannic at the moment. 2026-2040. (WS). (01/2023)

Robert Parker The Wine Advocate 95 points

This estate is certainly the most prolific interpreter of the hilltop Bricco Boschis MGA in Castiglione Falletto. The Cavallotto 2019 Barolo Bricco Boschis (a certified organic wine) would benefit from more time in the bottle. I encountered many Barolos in 2019 that reveal a slightly reductive approach that bodes well for long cellaring. This wine is characterized by velvety black fruit that is framed by dusty nuances of crushed limestone. It builds focus and precision with more time in the glass. Some 18,800 bottles were released. (Monica Larner)

Decanter 95 points

Alfio Cavallotto is one of the most traditional producers in Langhe. His winemaking is not only classic but old-fashioned: indigenous yeast, oak fermentation, almost no temperature control, and long maceration with submerged cap. His wines are dark and concentrated and this 2019 is no different. Earthy and smoky, it has dark cherry and blood orange aromas alongside plenty of dried fruits. There’s firm acidity to the fore, as well as firm tannins, with great mid-palate extraction. There’s ome stickiness on the gums now so it comes across as very austere at the moment, but it’s very good on the finish. This deserves more time in bottle and consumers who appreciate the style. 2024-2045. (Aldo Fiordelli) (02/2023)

Οινοποίηση

Xειροποίητη συγκομιδή. Άμεση πίεση, ζύμωση και διαβροχή σε ανοξείδωτες δεξαμενές για περίπου 10 ημέρες. Μηλογαλακτική ζύμωση σε βαρέλια.

Ωρίμαση

Για 40 μήνες σε μεγάλα βαρέλια από σλαβονική δρυ- botti από 2,000L έως 10.000L).

Βαθμολογία

Jancis Robinson 17.5, Robert Parker The Wine Advocate.95, Decanter.95, Wine Searcher avg.93, Vivino 4.2