Oliver McCrum

Cavallotto Dolcetto Vigna Scot

  • Vinification: fermented with indigenous yeasts, macerated with submerged cap for 3-4 days.

    Ageing: In large Slavonian oak botti of 50 hl for 6 months, then in cement tanks for 6 months.

    Bottle Ageing: None before release to the market.

    Organoleptic Characteristics: Medium-structured yet soft with typical aromas such as cherries and other fruits with a complex, floor bouquet. Although it is a wine made to be drunk relatively young, it still has aging potential for up to 5 years.

    Gastronomic Accompaniment: This wine finds its best matches at the table, with first courses of prosciutto, salami, Alba beef tartare and vitello tonnato. The wine is excellent with Pizza and pasta, with second courses of red meat in general, but also with aged cheeses.