Very easy to drink and can be enjoyed on a daily basis. Briquette means "low hill" in Piedmontese dialect, and is like the "little sister" of Bric du Louve. Deep ruby red. Red fruits, undergrowth, and sweet spices are fragrant, and the mouth feels juicy and light. Medium body, fresh and pleasant to drink. Shallow sandy, whitish in color. Calcareous, alkaline pH. 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 most talented in Italy, and has now established himself as a great winemaker, serving as a wine consultant for about 30 cantinas, mainly in Piedmont. The vineyards are located in Montelupo Alvese, east of Serralunga d'Alba, which produces the most powerful wines 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 located at an altitude of about 400m, and are steeply sloping, facing south and southwest. The limestone and clay soil is rich in minerals, which give the fruit a complex flavor. In the summer, about 50% of the grapes are harvested green. The yield is kept low, with about four bunches left on each vine. The name Montelupo means wolf mountain, and is reflected in the label. The picture on the label was painted by the great Dogliani painter Gianni Gallo. <Fermentation and bottling method at Ca' Viola> Before putting the harvested grapes into the fermentation tank, they are separated into those that are de-stemmed and those that are not. 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.