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.