# Barolo Bricco Boschis (2015)

- **Producer:** Cavallotto
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, raspberry, black pepper, liquorice, vanilla, cedar, smoke, leather, tobacco, forest floor, tar, dried cranberry

## About this wine

The Cavallotto family has been farming the Bricco Boschis hill in Castiglione Falletto since 1928, establishing themselves as pioneers of estate-bottled Barolo. As a monopole-like site, Bricco Boschis is renowned for its unique microclimate and complex soils composed of yellow and grey marls. Under the stewardship of Alfio, Giuseppe, and Laura Cavallotto, the estate continues to champion traditional winemaking philosophies, organic viticulture, and natural biodiversity in the vineyards, producing wines of exceptional longevity and terroir expression.

## Interesting facts

- The Cavallotto family was among the very first in Castiglione Falletto to bottle and release their own Barolo under their estate label in 1948.
- Since 1976, the estate has used integrated pest management and completely eliminated chemical herbicides, pioneering organic practices in Barolo.
- Bricco Boschis is a historic vineyard, and Cavallotto is the primary owner, making it virtually a monopole for the estate.

## Food pairing

The high acidity and powerful tannins of this Nebbiolo require rich, fatty, and protein-dense dishes to soften the wine's structure. Classic Piedmontese pairings like truffles, rich meat ragùs, and game work beautifully, as the fat cuts through the tannins while the wine's acidity cleanses the palate.

## Wine making process

The grapes are harvested by hand from the estate's vineyards on the Bricco Boschis hill. Fermentation takes place in temperature-controlled stainless steel tanks with native yeasts, utilizing a traditional long maceration on the skins (submerged cap) for approximately 20 to 35 days. The wine is then aged for 3 to 3.5 years in large Slavonian oak casks (botti) of varying capacities, followed by further refinement in the bottle before release. No fining or filtration is used.