Ca' Viola

Ca' Viola's Barbaresco Matthias represents a new challenge that bears the name of Giuseppe Caviola's firstborn, Mattia, but ennobled in its Latin version. The vineyards are located in Neive and are two medium-slope hills.

It is obtained entirely from Nebbiolo grapes, harvested between the first and second ten days of October. Fermentation takes place for 15 days in steel tanks at a controlled temperature, with post-fermentation maceration in contact with the skins for 10-15 days. Followed by agin...

Dolcetto d'Alba Barturot originates from a small plot of the Montelupo di Ca 'Viola vineyard, made up of vine plants that reach 65 years of age, grown on a soil of gray silty marl alternating with reddish-yellow sands and sandstones.

At the end of the harvest, the grapes are fermented on indigenous yeasts with maceration in contact with the skins for 15 days. The wine ages for 8-10 months in large barrels.

In the glass it shows a ruby red color with violet reflections. The olfactory profile recall...

This Barolo di Ca 'Viola is born in the cru of Sottocastello di Novello, from 15-year-old Nebbiolo vines located on a soil composed of the gray-whitish clayey-silty marl of S. Agata Fossi and the yellowish sandstone of Diano d'Alba.

Fermentation takes place in thermo-controlled tanks with indigenous yeasts for 15-20 days, keeping a part of the whole grape, about 25-30%. Followed by maceration of 25-30 days in contact with the skins and aging in large barrels for 24 months and for 12 months in con...

Ca 'Viola's Langhe Nebbiolo Rangone is produced from pure Nebbiolo grapes from various vineyards.

The must obtained from the pressing of the grapes, which ferments for 15 days in steel tanks with temperature control. 10-20% of whole bunches are added to the mass. Maceration lasts for 10-15 days. The final phase of maturation takes place in large barrels for 8-10 months.

Ruby red in color with garnet reflections, the nose reveals notes of undergrowth and wet earth. The taste is elegant and austere,...

Ca' Viola's Barbera d'Alba Bric du Luv was born in the vineyard of the same name in Montelupo Albese and is one of the company's historic labels.

The fermentation of Barbera grapes takes place in thermo-controlled tanks for 20-25 days. The wine is aged for 13-15 months in small 10 hl barrels.

Ruby red in color with violet hues, it expresses aromas of red fruit, mentholated and balsamic notes on the nose. The palate is powerful and elegant, with a long finish.

On the table it goes very well with roa...

Barolo Caviòt comes from Nebbiolo grapes from various vineyards located largely in the municipality of Novello, with southern, south-east and south-west exposure.

The must ferments with indigenous yeasts in thermo-controlled steel tanks with maceration of 10-15 days. It then continues with the maturation phase, in which the wine is transferred for 24 months in large barrels.

It is a wine that develops in the glass with a ruby red color with garnet hues. The olfactory spectrum is orchestrated aroun...

Ca' Viola's Barbaresco Matthias represents a new challenge that bears the name of Giuseppe Caviola's firstborn, Mattia, but ennobled in its Latin version. The vineyards are located in Neive and are two medium-slope hills.

It is obtained entirely from Nebbiolo grapes, harvested between the first and second ten days of October. Fermentation takes place for 15 days in steel tanks at a controlled temperature, with post-fermentation maceration in contact with the skins for 10-15 days. Followed by agin...

Ca 'Viola's Langhe Riesling is the first white wine ever produced by the winery, starting from just one hectare of vineyard in the Cuneo municipality of Cissone, in the Alta Langa.

At the end of the harvest, the grapes are subjected to a soft pressing, then they are fermented for 15-20 days at a controlled temperature. Before being put on the market, the wine rests for 10 months on the fine lees.

Brilliant straw yellow. The nose reveals a bouquet characterized by delicate aromas of white flowers, ...

This Barolo di Ca 'Viola is born in the cru of Sottocastello di Novello, from 15-year-old Nebbiolo vines located on a soil composed of the gray-whitish clayey-silty marl of S. Agata Fossi and the yellowish sandstone of Diano d'Alba.

Fermentation takes place in thermo-controlled tanks with indigenous yeasts for 15-20 days, keeping a part of the whole grape, about 25-30%. Followed by maceration of 25-30 days in contact with the skins and aging in large barrels for 24 months and for 12 months in con...

Dolcetto d'Alba Vilot originates from a small plot of the Montelupo di Ca' Viola vineyard, made up of 20-year-old vines, grown on a soil of gray silty marl alternating with reddish-yellow sands and sandstones.

At the end of the harvest, the grapes are fermented on indigenous yeasts with maceration in contact with the skins for 10 days. The wine ages for 8-10 months in steel.

In the glass it shows a deep ruby red colour. The olfactory profile recalls fresh fruity aromas in which notes of blackberry...

The Langhe Arneis Sirena of Ca' Viola was born on the sinuous hills of the Langhe.

The pure Arneis grapes are harvested in the first half of September and fermented in steel at a controlled temperature for 10-12 days with indigenous yeasts. The refinements always take place in steel, where the wine remains for 4-5 months.

Straw yellow in color, it expresses aromas of apple, pear and chamomile on the nose. On the palate it is warm, medium structured and quite persistent.

On the table it goes very we...

This Barolo Riserva by Ca' Viola was born in the cru of Sottocastello di Novello, from 15-year-old Nebbiolo vines located on a soil composed of the clayey-silty gray-whitish marls of S. Agata Fossi and the yellowish sandstones of Diano d' Sunrise.

Fermentation takes place in thermo-controlled cement tanks with indigenous yeasts for 15-20 days. This is followed by submerged cap maceration for 25-30 days and aging in large barrels for 36 months and for 24 months in the bottle.

Garnet red in color, i...

Ca 'Viola's Barbera d'Alba Brichet comes to life from a small plot of the Montelupo vineyard. The 20-year-old Barbera vines grow on soils rich in gray silty marl and reddish-yellow sandstone at an altitude of 400 meters above sea level, with south, south-east and south-west exposure.

Fermentation takes place in steel tanks with indigenous yeasts and maceration on the skins for about 15 days. The wine ages for 12 months in large barrels.

In the glass it shows a ruby red color with purple reflection...

The Langhe Arneis Sirena of Ca' Viola was born on the sinuous hills of the Langhe.

The pure Arneis grapes are harvested in the first half of September and fermented in steel at a controlled temperature for 10-12 days with indigenous yeasts. The refinements always take place in steel, where the wine remains for 4-5 months.

Straw yellow in color, it expresses aromas of apple, pear and chamomile on the nose. On the palate it is warm, medium structured and quite persistent.

On the table it goes very we...