96-Points by Robert Parker, Jeb Dunnuck & Wine Enthusiast.
Aromas of leather, forest floor, mature black-skinned berry, graphite and pipe tobacco form the nose on this classic expression of Barolo. On the structured, delicious palate, taut, polished tannins support juicy Marasca cherry, crushed raspberry, licorice and menthol, while fresh acidity keeps it balanced. It closes on a note of brown spice.
 
The Cavallotto family were one of the first small bottlers in the Barolo zone, starting in 1948. In the last twenty years or so the Barolo appellation has seen a surge in popularity, going from being a niche wine to being one of the world's best-known fine wine areas, and at the same time undergoing a giant zig-zag in winemaking style between the two poles of 'traditional' and 'modern'. The Cavallotto family hasn't changed at all in this time; their wines were made by traditional methods 50 years ago, and they are still. Alfio, his brother Giuseppe, and their sister Laura are maintaining the quality set by their grandfather, father, and uncle, and also maintaining the long-standing practice of natural farming, in which they were a pioneer in their appellation. This is one of the finest estates in the Langa.
Barolo
 - Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. 
Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses" aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.