Cavallotto is old guard Barolo; this family acquired the Boschis property in 1928 and began vinifying their entire production shortly after. Callvotto's primary focus on one terroir, the Bricco Boschis cru, which first found its way on the Cavallotto Barolo label in 1967. They own 25 continuous hectares of vines in Bricco Boschis and, in 1989, were able to purchase almost all of the neighboring cru, Vignolo. Cavallotto has been farming organically since the early 70s. Owning such a sizeable continuous piece of land helps deter interference from neighboring vineyards using different practices, mainly those that are not organic. Cavallotto is also traditional in the cellar using natural yeasts and old Slovanian casks. 2016 was an epic year for Cavallotto. Their flagship bottling 'Bricco Boschis' is an all-time top effort with incredible complexity in a profound style that is so elegant and precise. It's a full-throttle wine and a fantastic buy for the Barolo lover.
Wine Enthusiast Cellar Selection (Kerin O'Keefe) 99 points! "Aromas of woodland berry, underbrush, hazelnut and camphor form the nose along with a whiff of rose petal on this captivating, delicious wine. The full-bodied structured palate is still young and primary but already shows raspberry compote, ripe Marasca cherry, star anise, tobacco and the barest hint of game. Tightly knit noble tannins and fresh acidity provide the firm frame and impart serious aging potential. Hold for even more complexity."
Wine Advocate (Monica Larner) 98 points! "All of these wines from Cavallotto deliver a very floral and perfumed subtext that gives lift and delicate buoyancy to the overall bouquet. This is the Castiglione Falletto magic that shows so well in this classic vintage. The 2016 Barolo Bricco Boschis offers dried cherry, sandalwood, bramble and forest floor. The wine reveals a slightly wild and untamed character that adds to its interest and personality. Overall, this is an elegant wine with a streamlined and elegant finish. The aromas are focused and bright. I can't wait to taste the Riserva expression from this site when it is released in three years' time."