About Vilot
- Style
- Red
- Grape Varieties
- Dolcetto
- Price Range
- $20-26
- Alcohol
- 13%
First produced in 1996, Vilot is the 'younger brother' of Barturot — the snappy, ready-to-drink archetype of Ca' Viola's everyday wine philosophy. The fruit comes from 3.05 hectares of sandy-loamy, calcareous soils in Montelupo Albese. Rich ruby red in color, with a nose of fresh fruit and blackberry; smooth, agile and fresh on the palate with balanced acidity and slightly steely tannins.
Proof that a 'simple' everyday wine doesn't have to be boring — Vilot is precise, clean and genuinely enjoyable glass after glass.
New to wine?
Ca' Viola's most approachable red — light-footed, fruity, and ideal as a first taste of Piedmontese Dolcetto.
Food Pairings
Versatile everyday red: charcuterie, pizza, tomato-based pasta, and grilled vegetables.
When to drink it
Everyday drinking, casual lunches, pizza nights
Terroir & Winemaking
Fruit from 3.05 ha of sandy-loamy, calcareous soil in Montelupo Albese, yielding ~70 quintals/ha; fermented and aged briefly in stainless steel for a fresh, immediate style.
About the producer
Ca' ViolaA master of Dolcetto and a refined interpreter of Barolo terroir.Visit the producer page →Frequently Asked Questions
- How is Vilot different from Barturot?
- Vilot is the lighter, more immediate everyday wine, first made in 1996, while Barturot is the winery's more concentrated flagship Dolcetto from 1991.
- What does Vilot taste like?
- Fresh red and black fruit, especially blackberry, with a smooth, agile palate and balanced, slightly steely tannins.
- Is Vilot meant to be aged?
- No — it's designed to be enjoyed young and fresh, typically within 2-3 years of the vintage.
- What food pairs well with Vilot?
- Casual fare: pizza, cured meats, tomato-based pasta, and light grilled dishes.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier