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Cavallotto is always among the latest growers to bottle, so these are the current releases. The Cavallotto house style brings together notable fruit intensity with a classic expression of tannin, acidity and structure. In the past, the Barolos have proven to age exquisitely for decades, although the track record for wines made with rotary fermenters, introduced in the mid 1990s, is naturally shorter. Still, a recent look at the 2004 Riservas, suggest those wines are developing at a glacial pace. In 2009, the Cavallottos elected to bottle small amounts of their Riservas, about 50% of the normal production.
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