2018 | Cavallotto Fratelli | Bricco Boschis

The 2018 Barolo Bricco Boschis pours a deep ruby and has spiced and enveloping aromatics of cigar box, leather, pure red cherry, and turned earth. This medium-bodied red is approachable and graceful, with moderate tannins and good concentration in its notes of Earl Grey tea, blood orange, and raspberry liqueur.

Reviews:

• Wine Advocate: The Cavallotto 2018 Barolo Bricco Boschis (a certified organic wine) is a lovely expression with fruit from one of the most beautiful sites in Castiglione Falletto, measuring 7.3 hectares. The wine is streamlined and tight with forest berry, blackcurrant and spice. It is taut and silky, showing fruit that has been shaped by cool nights and warm days. Bricco Boschis always delivers a special sense of sharpness and focus. Best After 2024

• Wine Spectator: A firmly structured, dry Barolo, with a core of cherry and plum shaded by earth and tobacco elements. Turns austere, picking up an underlying mineral streak on the finish. Best from 2025.

Producer Information

Cavallotto Fratelli is a pioneering Barolo producer, just south of Turin in Piedmont, Italy. Established in 1928, the family-owned winery has been producing wine from the Nebbiolo grape variety for mulitple generations. Cavallotto has 24 hectares (60 acres) of vineyards, including a monopole over the highly regarded Bricco Boschis cru vineyard. Located in the Castiglione Falletto commune of Barolo, the plot has been organically farmed since the 1970s. Cavallotto divided this vineyard into three parcels: two plots are blended to make the flagship Barolo DOCG Bricco Boschis, and the third designated and bottled as a single cru riserva. There are a handful of other wines produced from Chardonnay and Dolcetto with Nebbiolo and Barbera the most important varieties. Giacomo Cavallotto and his sons Giuseppe and Marcello first purchased the vineyards of Tenuta Bricco Boschis and established a grape-growing business. The construction of a winery in the late 1940s saw Cavallotto begin to vinify its own grapes – something which was uncommon in Barolo at the time.

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