# Langhe DOC Nebbiolo (2023)

- **Producer:** Cavallotto Fratelli – Tenuta Vitivinicola Bricco Boschis
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.2%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** strawberry, cherry, plum, orange, rose, violet, black pepper, smoke, tobacco, hay, leather

## About this wine

The Cavallotto family has owned the prestigious Tenuta Bricco Boschis estate in Castiglione Falletto since 1928. Now managed by the fourth generation—Laura, Giuseppe, and Alfio—the estate is celebrated globally for its unwavering commitment to traditional Piedmontese winemaking and organic farming. This Langhe Nebbiolo is often referred to as a 'Baby Barolo' because it is sourced entirely from estate-owned, Barolo-classified vineyards, offering the complexity and structure of a great Barolo but with earlier accessibility.

## Interesting facts

- Often called a 'Baby Barolo' because it is sourced entirely from declassified Barolo DOCG-zoned estate vineyards.
- The Cavallotto family was the first in Castiglione Falletto to vinify 100% of their estate's fruit, starting in 1946.
- The estate practices 100% certified organic farming and avoids any fining or filtration, making the wine completely vegan.

## Food pairing

This wine's high acidity and firm tannins make it an exceptional partner for rich, fatty, and savory dishes. The acidity cuts through the richness of cured meats and creamy sauces, while the structured tannins bind beautifully with the proteins in red meat. Additionally, the wine's earthy and mineral undertones complement truffle-infused dishes and aged cheeses perfectly.

## Wine making process

Crafted from 100% estate-grown Nebbiolo grapes, the fruit is fully de-stemmed and fermented using only indigenous yeasts. The maceration is highly traditional, utilizing a semi-submerged cap (cappello sommerso) in vertical and horizontal tanks for 18 to 30 days. Following a natural malolactic fermentation in cement tanks, the wine is aged for 15 to 18 months in large, neutral Slavonian oak casks (botti) ranging from 20 to 100 hectoliters, followed by at least 6 months of bottle aging before release.