Cavallotto Barolo Bricco Boschis
Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
The 2017 leaps from the glass with a heady perfume of red and black fruits, accentuated by notes of tobacco, liquorice and crushed rose petals. The warm midsummer gave rise to a depth of fruit that is expansive and generous but not cloying. The initial ripe fruit is supported by layers of spice, tar and mineral notes that give the wine structure and length. Though young, this is a relatively approachable Barolo.
Hot and dry summers (average summer temperature is 26°C) with snowy, cold winters. The spring and autumn intervals are generally mild.
Uses organic methods.
*Suitable for Vegans & Vegetarians
- Full destemming.
- Fermentation with indigenous yeasts only.
- Traditional fermentation with semi-submerged cap with punch-downs and pump-overs.
- Total maceration time: 18-30 days.
- Malolactic Fermentation in cement tanks.
- Cask ageing for 36-42 months in Slavonian Oak casks.
- The wine remained in bottle for at least 6 months before release.
Rich meats such as Bistecca alla Fiorentina – Tuscany’s flagship steak made with Chianna cattle.