2024 · Brichet

Founded by Beppe Caviola in 1991, Ca’ Viola began with Dolcetto Barturot made in his parents’ garage and is now based in Dogliani, in Piedmont’s Langhe. The family-run estate works organically, with BIO certification, mechanical weeding, and fertilizers including humus, compost, and goat manure. Its vineyards in Montelupo Albese, Novello, and Bossolasco span calcareous marl, clay, sandstone, limestone, and mineral soils, producing Dolcetto, Barbera, Nebbiolo, Barolo, Riesling, and other wines. Beppe’s approach combines tradition with experimentation, emphasizing terroir, freshness, finesse, and ageability; indigenous-yeast fermentation and restrained cellar intervention feature in some wines. Alongside his own labels, he works as a consulting enologist, seeking to interpret each producer and site without imposing a fixed style.