Barturot
The first wine produced by Beppe Caviola in 1991. At the beginning of it all, Beppe immediately set his sights on this vineyard in Montelupo, from which he was convinced an exceptional wine could be made. This the first rent, thanks in part to the help of a friend and the advice of a great producer in the Langhe, Beppe’s dreams became reality. Barturot is the company’s historic label.
In the vineyard
Appellation
Dolcetto d’Alba DOC
Varietal
Dolcetto
Vineyard
Barturot
Extent and municipality
1.90 hectares; Montelupo Albese
Soil
Sandy-loamy, shallow, whitish, calcareous, and alkaline pH
Average age of vines
65 years old
Exposure and altitude
average
South; 400 meters
Density
5,000 vines/hectare
Yield per hectare
50 quintals
Training system
Guyot
Harvest time
II/III decade of September
Pesticides
Copper and sulfur
Weeding
Mechanical
In the cellar
Maceration and fermentation
15 days in temperature-controlled tanks
Aging
8-10 months in large barrel
Bottles per year About 5,000
Organoleptic description
The color is a very intense ruby-purple red. The nose expresses a complex floral and fruity bouquet, with notes of violets, currants and black cherry in the foreground. The mouth entry is firm and denotes excellent body, which is never at the expense of drinkability. Long and harmonious on the finish reminiscent of fruit. Suggested serving temperature: 14-15° C.
awards
Wine Spectator
Wines of Italy
Venous Media
The Wine Advocate
Duemilavini
Wine Enthusiast
James Suckling
Vitae
