96KO / 95+WA / 95WS

96 pts Kerin O'Keefe
Best from 2030 through 2046
Forest floor, leather, dog rose and camphor aromas mingle with dark spice after several swirls of the 2021 Bricco Boschis. Full-bodied and still youthfully austere - a good thing for a wine that is destined for lengthy aging – the delicious palate delivers ripe Marasca cherry, black raspberry, truffle, crushed mint and star anise before a blood orange finish. I love the combination of earthiness and elegance. It's balanced and firmly structured, with a backbone of firm, seasoned tannins and fresh acidity. (KO) Review Date: 04/2025

95+pts Wine Advocate
Drink Date: 2026 - 2045
The organic Cavallotto 2021 Barolo Bricco Boschis shows tightness and firmness at this young age, and we can expect this pretty wine to soften and unwind slowly with bottle evolution. There are aromas of tart cherry, redcurrant, iris root and sweet spice delicately layered over a solid, medium-plus mouthfeel. However, what stands out most in the Bricco Boschis is the extreme focus and sharpness of its fruit flavors. This 7.3-hectare site has 45-year-old vines that enjoy panoramic southeast and southwest exposures at 230 to 350 meters in elevation. This wine ages in Slavonian oak casks for 36 months (both 20-hectoliter and 100-hectoliter foudre). Production is 22,000 bottles and 1,000 magnums.

95pts Wine Spectator
Best from 2029 through 2046
Packed with sweet, ripe fruit, this red features cherry, raspberry and plum flavors, plus a hint of blood orange, all shaded by earth, menthol and tar. Defined by vivid acidity, with dense, chalky tannins underneath. Long finish. All of the elements are there; this just needs time. -B.S."

Parcel(s): Various parcels inside Bricco Boschis, including the historic Punto Marcello and Colle Sud-Ovest plots. (map below)
Slope Direction: South, South-West, South-East, West

Traditional Winemaking
• Traditional fermentation with long macerations, semi-submerged cap with punch-downs and pump-overs.
• Total maceration time: 30-35 days.
• Controlled fermentation temperature at 29°C on indigenous yeasts.
• Malolactic Fermentation in cement tanks during spring following the harvest.
• Traditional aging in neutral Slavonian oak casks for 3-3.5 years with bottle aging 6-12 months before release into the market.