The Cavallotto Estate extends to the east over the Bricco Boschis vineyards which are right behind the 1800 farmhouse.

In the central body of the building, which is not underground, you can see the space assigned to the fermentation. The freshly harvested grapes are separated from their stalks and are steeped and fermented in stainless steel wine vats which contain hl 100 at a controlled temperature.

The maturing of Barolo, Barbera and a part of the Dolcetto takes place in Slavonic oak barrels of 10, 30, 50, 80, 100 hl.

The premises for the ageing of the wine in wood are to be found under the Bricco Boschis, therefore guaranteeing a natural humidity and a constant temperature of around 16°c.

The bottling area is to be found between the fermenting and the ageing premises.

The more eastern wing is assigned to the refining of the wine in bottles and to packaging.

This particular portion of the wine cellar was built underground in 1994 and is air conditioned and the horizontally placed bottles are maintained at a constant temperature of 14,5°c with a relative humidity of 75% all year round.