Barolo Masters | Cavallotto

Azienda Vitivinicola Cavallotto 

The Cavallotto Winery, located in the heart of the Piedmontese Langhe, has been a beacon of Barolo heroic viticulture for over seventy years. With an annual production of 110,000 bottles from 25 hectares of organic vineyards, the winery reaffirms its status as a custodian of Langhe winemaking tradition through wines that precisely express the distinctive characteristics of Castiglione Falletto's historic crus. In 2025, the fourth generation of the Cavallotto family consolidates this heritage by introducing new expressions that expand the traditional range.

## Historical and Geographical Profile
### Roots in Bricco Boschis
The epic of the Cavallotto Estate began in 1928 when Giacomo Cavallotto acquired the exclusive rights to the Bricco Boschis vineyard, an ancient hill of calcareous-clay marl overlooking Castiglione Falletto. The revolutionary decision to vinify the grapes in-house came in 1948 under the guidance of Olivio Cavallotto, marking the official birth of the winery.

The production facility is organized around four distinct areas: the vinification area with stainless steel tanks, the aging cellar carved into the hillside, the historic bottling room, and the area dedicated to bottle aging. The complex is based on two main crus—Bricco Boschis and Vignolo—the latter acquired in 1989 and becoming a benchmark for structured Barolos.

### Generational Evolution
The passing of the torch to Alfio, Giuseppe, and Laura Cavallotto has introduced sustainable innovations while remaining true to tradition. The adoption of organic farming, the reduction of yields to 50 quintals per hectare, and the exclusive use of indigenous yeasts characterize the contemporary approach. However, the winery maintains historic practices such as extended maceration (up to 40 days for the Barolos) and aging in 20–100 hl Slavonian oak barrels.

## Production Philosophy and Territory
### The Castiglione Falletto Terroir
The 25 hectares of vineyards are planted on soils composed of Sant'Agata Fossili marl alternating with sandy layers, with southwest exposures that ensure optimal sunlight. The average altitude of 300 meters and proximity to the Tanaro River create a microclimate with pronounced temperature fluctuations, a key element in the wines' elegance.

In addition to Nebbiolo (80% of the vineyard area), the winery cultivates Barbera, Dolcetto, Freisa, Grignolino, and the international varieties Chardonnay and Pinot Nero, the latter of which is used in the recently introduced "Pinner," a classic method sparkling wine.

### Vinification Techniques
The winemaking protocol includes destemming without crushing, spontaneous fermentation at controlled temperatures, and differentiated aging: 36 months in wood for the Barolo Riserva and 12 months for the Langhe Nebbiolo. For white wines such as the "Pinner" Chardonnay, fermentation takes place in tuns with weekly batonnage.

## 2025 Catalog Newcomers
### Barolo Riserva Vignolo 2019
The fruit of the historic 2019 vintage, this reserve comes from the Vignolo cru, acquired in 1989[1]. After 48 months in large barrels, it presents aromas of licorice and damp tobacco with a silky tannic texture. Produced in just 3,200 bottles, it represents the pinnacle of the modern interpretation of the Castiglione Falletto terroir.

### Dolcetto d'Alba Vigna Scot 2023
A brand-new addition, this Dolcetto comes from the Scot vineyard, which faces southeast on sandy soils. Fermentation in concrete tanks preserves aromas of sour cherry and withered violet, with a savory finish reminiscent of chalky soils. With 12.5% ABV, it is intended as a wine for contemplation rather than a simple pairing.

### Langhe "Grign" 2023
Made from the indigenous Grignolino grape, this new label combines 10 days of maceration with steel aging. Citrus notes and coarse tannins make it an iconoclastic, experimental wine in the Cavallotto range.

## Development Strategy
The introduction of new references does not compromise the historic production: Barolo Bricco Boschis retains its two versions (standard and Riserva San Giuseppe), while Langhe Nebbiolo remains the gateway to the range.

The winery has also implemented a controlled micro-oxygenation system during the aging of red wines[2], a technique that softens the tannins without resorting to small oak vessels. For the new white wines, a cryomaceration protocol at -5°C before fermentation has been introduced.

With these innovations, Cavallotto reaffirms its dual nature: rooted in the tradition of the historic crus, yet focused on precision viticulture that addresses the climatic challenges of the 21st century. The release of the new labels does not represent a turning point, but rather the natural evolution of a quality-driven journey that began almost a century ago among the vines of Bricco Boschis.