description
Details of wine
The first Barolo represent the achievement of a path who brought to challenge myself with the most important vine from Langa area. The challenge of every great producer from Alba became reality after the purchase of a land at the foot of the Castello di Novello. A vineyard who unite the power of Nebbiolo from Monforte to the elegance of the ones produced as Barolo.
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Color
Rosso rubino piuttosto carico e un riflesso aranciato sull'unghia.
Smell
Il naso esprime caratteri balsamici e speziati, con richiami al sottobosco, cenni mentolati, ricordi di cioccolato e tabacco.
Taste
In bocca è elegante, setoso, di struttura ricca e di materia densa, dal lungo finale armonico.
Details
Features
| YEAR | 2008 |
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| TRAINING SYSTEM | Guyot |
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| ALCOL | 14.50 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | I/II decade di Ottobre. |
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Details
Informations
| CLASSIFICATION | DOCG Barolo |
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| TEMPERATURE | 18-20 |
| LOCATION | Sottocastello di Novello (CN) |
| GROUND | Substrato Marne argilloso-siltose grigio-biancastre (Marne di S. Agata Fossili) con al tetto strati di sabbie e arenarie grigio-brune o giallastre (Arenarie di Diano d'Alba). Suolo Argilloso-sabbioso, scarsamente evoluto, di colore chiaro, mediamente calcareo e con pH alcalino. |
| REFINEMENT | 24 mesi in botte grande, 12 mesi in vasche di cemento non vetrificate. |
| ANNUAL PRODUCTION | 3000 |
| PLANTS FOR HECTARE | 5000 |
| WINEMAKING | Macerazione: 25-30 giorni di macerazione postfermentativa a cappello sommerso. Fermentazione: 15-20 giorni in vasche termocontrollate con il 25-30% di uva intera (in base all'annata). |
| DECANTING | 2 ore |
| RETURN HALF | 55 q |
Details
Awards
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CELLAR
Name: Ca' Viola
Start-up year: 1991
Cultivated hectares: 10
Winemaker name: Giuseppe Caviola
Address: Borgata S. Luigi, 11 - Dogliani (CN)
Web Site: www.caviola.com
1991. It is carved in the beginning of the decade that year the debut of Beppe Caviola in the wine world. After his studies, the young Beppe is used at the Gallo Center for Enology, just outside Alba. There he met Maurizio Anselmo, with whom he formed a deep friendship and likely to change both their lives. Maurizio comes from Rodello, a handful of houses put on the upwind side of a large hill full of rows of candy. Hobby work a vineyard handkerchief which gives the fruits to the local cooperative. Especially, it possesses a tractor. Beppe asks him to also use it in a small farm on which he has set his sights in his Montelupo, another tiny village on the road from Diano slips southward. This is the Langa of the eighties: hills not yet known on which begins to blow a new wind, and where owning a tractor to work a vineyard can make a difference. So how does the difference know the right teachers. Beppe rent that vineyard of dreams, called Barturot, and processes the grapes in the garage of his parents' home. One day Elio Altare, already established star of the Barolo galaxy, taste the wine and encourages Beppe bottling. They come out 860 bottles of Dolcetto. The first label signed Caviola. It is 1991.