The fruit for Cavallotto’s Dolcetto d’Alba ‘Vigna Scot’ is made of 100% Dolcetto from ‘Scot’ vineyard on the hillside between Bricco Boschis and Monprivato/Codana.
Fully destemmed and traditionally fermented with indigenous yeasts only in horizontal and vertical fermentation tanks. The cap is semi-submerged with punch-downs and pump-overs. 3-4 days maceration time is followed by MLF (malolactic fermentation) in cement tanks following the harvest. The wine is aged for six months in Slavonian Oak botti of various sizes followed by six months in cement tanks.