Barolo Cannubi

  • Borgogno
  • Piemonte, Italy

Method & Production

The wine is fermented for 12 days at a controlled temperature, this is followed by a period of submerged cap maceration for 30 days at a stable temperature of 22 ° C. The wine is racked off the lees and then goes through malolactic fermentation for around 15 days at 22 ° C. The wine is transferred into Slavonian oak casks (4500l) where it matures for four years before bottling. A further refinement takes place in bottle over 6 months before release.

Tasting notes

The 2010 vintage produced some of the best Barolo in recent memory. The Cannubi is refined and complex but harmonious and appreciable. Drink now or in the next 10 to 15 years.