Dolcetto d'Alba 'Barturot' Ca' Viola 2021

Ca' Viola's Dolcetto d'Alba "Barturot" was born in Montelupo Albese near Dogliani, the heart of the Piedmont Langhe. It is 1991 when Beppe Caviola decides to rent the vineyard of his dreams: vineyard "Burturot", thanks to the skills learned at the Alba School of Enology and the skills developed independently in the garage of his own home. Beppe has always been convinced that curiosity and intuition are fundamental to good wine production, preserving tradition and the intrinsic characteristics of the land. The passage of time and the experience he gained led him to lead a Nebbiolo vineyard in Barolo in 2005. A few years later, Michela Vivalda arrived, bringing an air of newness to the winery with fresh and innovative production, with an eye toward the future and environmental sustainability.

The vineyards of Dolcetto d'Alba "Barturot di Ca' Viola are part of the first nucleus of land worked by Beppe and have an extension of about 1.90 hectares near Montelupo Albese. The soil here is characterized by the presence of sand, whitish-coloured silt, and limestone for wines with a strong and elegant character. The vines have an average age of 65 years, and the exposure is to the south, perfect for achieving full ripeness of the grapes; the altitude is about 400 meters above sea level. The climate is continental, with hot and often sultry summers and harsh winters, sometimes affected by significant snowfall. Harvesting is done manually between the second and third decade of September; in the cellar, alcoholic fermentation takes place in steel tanks for about 15 days. It is aged between 8 and 10 months in large barrels.

To the eye, Ca' Viola's Dolcetto d'Alba "Barturot is an intense ruby red with bright purple hues. The aromas are reminiscent of wild violets, currants, ripe cherries and sweet spices on the finish; on the palate, it is harmonious, elegant and enveloping with a fruity taste on the finish that is pleasantly reminiscent of drinking. In pairing, it is excellent with traditional Piedmontese red meat cuts cooked in stews, local game and first courses dressed with elaborate sauces; also perfect with aged cheeses. Excellent to accompany the family holiday table on important celebrations or anniversaries.