Before Giuseppe “Beppe” Caviola acquired the treasured Sottocastello vineyard in Barolo’s Novello commune, he essentially uplifted the reputation for Dolcetto under his Ca’ Viola label, and was partly responsible for its resurgence in popularity. Beppe has also served as a consulting enologist for some of the most serious estates in Piedmont, Tuscany, and the Veneto. After he had completed his degree in enology, Beppe rented a vineyard in his hometown of Piedmont’s Montelupo and crafted his first vintage of Dolcetto in 1991. An endeavor that would garner him serious praise and attention, he was inevitably propelled into building a serious estate that now comprises six wines and 33 acres. Five acres of his estate are located in one of the famed DOCGs of Barolo in the commune of Novello, just roughly one mile up the hill from the actual village of Barolo. The Cru of Sottocastello is one of three vineyard sites that are celebrated as the very best of Novello. At over 1,500 feet in elevation, the vines are rooted in a warm exposure of south and southeast-facing and rooted in calcareous marl, clay and sand soils. The vines are kept to extremely low yields, resulting in ample concentration in the glass.
Fermentation and maceration take place with only natural yeast in a climate-controlled tank over the course of 35 days. The wine is aged for 36 months in large barrels then is bottled without filtration, and aged an additional 12 months in the cellar. This beautifully crafted wine is derived from one of the most sought-after vintages of our generation, capturing a density, concentration of fruit, and structure that has the bones to weather time. For under $50 a bottle, this rich, dense, and classic expression of place is one of the greatest values of Barolo you will find this year.
The 2010 Sottocastello Barolo displays a garnet red core with orange reflections on the rim, typical of maturing Nebbiolo. The classic nose boasts aromas of slightly dried red and black cherry, black plum, dried strawberry and orange peel infused with fennel, tobacco, old leather, white pepper, underbrush, dried leaves, a touch of mint, cacao and finely crushed clay. The palate is rich in body with a dense and rich core of fruit, ample texture, and tannic structure, immaculately balanced by classic acidity and a unique chalk-driven minerality. The sensory experience of bright fruit and savory nuance is wholly distinct to Barolo and further affirms its place as King of Italian wines. This wine is stunning now but will continue to deepen in complexity over the next 7-10 years if kept well. For a dish that is so quintessentially Piedmontese you will think you’ve been transported to the rolling hills of the Langhe, try
a traditional Tajarin pasta with this delicious meat ragu.
