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Ca'Viola Sottocastello Barolo 2008

Nebbiolo from Barolo, Piedmont, Italy
  • WS92
  • JS92
0% ABV
  • JS93
  • WE90
  • WS94
  • JS94
  • WE92
  • JS92
  • WS91
  • W&S90
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Winemaker Notes

This Barolo is a rather rich ruby red with orange reflections. The nose expresses balsamic and spice characteristics with clear hints of forest floor and menthol and ethereal touches of chocolate and tobacco. Elegant and silky in the mouth with a rich, dense structure that persists to the long, harmonious finish.

Critical Acclaim

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WS 92
Wine Spectator
This red is rich and polished, offering sweet cherry, strawberry, floral and tobacco flavors. Presents stern tannins on the finish, with an aftertaste of sweet spice and savory notes. Best from 2016 through 2030.
JS 92
James Suckling
This is subtle and complex with nutmeg, berry and dried fruits. Cedar box lining, too. Medium body with ultra-fine tannins and a bright finish. A wine that seduces you each time you sip it.
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Ca'Viola

Ca'Viola

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Ca'Viola, Barolo, Piedmont, Italy
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Giuseppe Caviola is a consulting enologist who counts quite a few well-known labels among his clients, however: Marziano Abbona, Damilano, Luigi Einaudi, Fontanabianca, Fiorenzo Nada, Pecchenino, Albino Rocca, Vietti and Villa Sparina in Piedmont; Rocca di Castagnoli, Sette Ponti and Terenzi in Tuscany; Umani Ronchi in Marche and Ca' Rugate in Veneto.

In addition to his consulting duties, Caviola, known as "Beppe," also owns a 33-acre estate. After finishing his enology studies, he took a job near Alba in a lab. To better understand viticulture and winemaking, he rented a vineyard in his hometown of Montelupo, near Diano, in 1991. That year Caviola made a small amount of Dolcetto.

He purchased more vineyards over the years and now makes six different wines under the Ca'Viola label, having added Barbera d'Alba Brichet and Bric du Luv (the latter from 60-year-old vines), Dolcetto d'Alba Barturot and Vilot. These are all in Montelupo, from calcareous clay and marl soils similar to the nearby Serralunga commune.

There are also two small plots (5 acres) of Nebbiolo located in the Sottocastello cru in the commune of Novello. These lie just over 1,500 feet in elevation on chalky soils, facing south and southeast. Ca'Viola's Barolo and Langhe Nebbiolo come from these respective parcels.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

HNYCVABSO08C_2008 Item# 144524