Ca’Viola’s “BARTUROT” is a fruity, complex and floral red wine made from 100% Dolcetto, from sandy-silty and calcareous soils. The first wine ever produced by Beppe Caviola in 1991, convinced of the extraordinary plot of land in Montelupo.
With this label Beppe’s dream became reality, and to date Barturot Dolcetto remains the winery’s historic label.
Harvested through second/third decade of September, the vinification process starts with maceration and fermentation for about 15 days in heat-controlled tanks. Ageing and refinement for a period of 8-10 months in large casks.
Appearance with a ruby color and purple hues. The nose expresses a complex fruit scent and a floral bouquet with notes of violet, currant and cherry on the finish.
A characterful wine which maintains its drinkability. A long, harmonious, and fruity finish calls for another glass of this wonderful expression of Dolcetto.
Food match: Cold-cuts, beef bresaola, pasta and risotto courses. Makes a great combination with lam and venison too.
Recommended serving-temperature of 14/16°C.
