About Barturot
- Style
- Red
- Grape Varieties
- Dolcetto
- Price Range
- $25-32
- Alcohol
- 14%
Ca' Viola's founding wine, first released in 1991 and the bottling that established Beppe Caviola as a producer in his own right, not just a celebrated consulting winemaker. Sourced from roughly 50-year-old Dolcetto vines in the single Barturot vineyard in Montelupo Albese, fermented in stainless steel and aged 8-10 months in large Slavonian oak casks. Deep purple-red in color, with intense aromas of ripe cherry, plum, coffee bean, leather and juniper, layered with blackcurrant, violet and peony. Sweet, dense fruit on the palate balanced by polished tannins and a spicy finish.
The wine that proved Dolcetto could be a serious grape, not just an everyday pour — still one of the appellation's benchmark bottlings.
New to wine?
A rich, generous introduction to Dolcetto — deep fruit and a plush texture without heavy tannins to fight through.
Food Pairings
A natural match for Piedmontese classics like vitello tonnato, salumi and braised meats; also pairs well with hearty pasta in meat ragù.
When to drink it
Weeknight dinners with grilled or braised meats, casual gatherings
Terroir & Winemaking
Fruit from ~50-year-old vines in the single Barturot vineyard (Montelupo Albese); fermented in stainless steel with indigenous yeasts, aged 8-10 months in large Slavonian oak botti.
About the producer
Ca' ViolaA master of Dolcetto and a refined interpreter of Barolo terroir.Visit the producer page →Frequently Asked Questions
- What makes Barturot special among Ca' Viola's wines?
- It was the winery's very first release in 1991 and remains its flagship Dolcetto, sourced from a single ~50-year-old vine plot in Montelupo Albese.
- What does Barturot taste like?
- Ripe cherry, plum, coffee and leather on the nose, with a dense, sweet-fruited palate, polished tannins and a spicy finish.
- How long can Barturot age?
- It drinks beautifully young but, thanks to its concentration and structure, can develop positively for 5-8 years.
- What food pairs well with Barturot?
- Rich, savory dishes: braised or grilled meats, cured salumi, and umami-forward preparations like Japanese simmered beef.
Want to know more about this wine?
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