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.
The 2016 Dolcetto d'Alba Vigna Scot reveals a thick and darkly concentrated appearance. The bouquet is layered and rich with dark fruit, spice, pipe tobacco and pressed rose. This Dolcetto d'Alba will be released in June. Fruit comes from a two-hectare parcel and the wine is made with submerged cap in tanks with punch downs for three days. It is aged in large oak casks for six months.
90 points, Wine Advocate (July 2017)