A historic cuvée for the winery, alongside Bartulotto. It was first produced in 1991, the same year as Dolcetto. This wine is made from selected grapes from a very old Barbera vineyard in Montelupo. A historic cuvée for the winery, alongside Bartulotto. It was first produced in 1991, the same year as Dolcetto. This wine is made from selected grapes from a very old Barbera vineyard in Montelupo. Deep ruby red. Elegant aromas of blackcurrant and mint, typical of Barbera. Soft on the palate, with a style that combines strength and delicacy. The pleasant aftertaste lasts for a long time, and is suitable for aging for about 10 years. This cantina is run by Giuseppe Caviola, who was awarded the best enologo in 2002 by the Italian wine magazine Gambero Rosso. He is one of the best in Italy, and has established himself as a great winemaker, working as a wine consultant for about 30 cantinas, mainly in Piedmont. The vineyards are about 9 hectares in Montelupo Alvese, east of Serralunga d'Alba, which produces the most powerful wine in the Barolo region, and the quality of the wine is similar to that of Serralunga. The vineyards are divided into three parcels. Barbera and Nebbiolo are planted in Bormia and Elsa, and Dolcetto is planted in Bartulotto. The vineyards are about 400m above sea level, and are steeply sloping, facing south and southwest. The limestone and clay soil is rich in minerals, which gives the fruit a complex flavor. In the summer, about 50% of the grapes are harvested green. About four bunches are left on each tree, keeping the yield low. The name Montelupo means wolf mountain, and is reflected in the label. The picture on the label was painted by the great painter Gianni Gallo of Dogliani. <<Fermentation and bottling method at Ca' Viola>> The harvested grapes are separated into those that are de-stemmed and those that are not before being put into the fermentation tank. When putting the grapes into the fermentation tank, the de-stemmed and non-de-stemmed grapes are placed alternately and fermented over time. By alternating grapes with different fermentation times, the wine is given more finesse and elegance. In addition, all red wines are bottled without racking.