The grapes are strictly hand-harvested, with a selection of the best bunches already taking place in the vineyard. Once in the winery, the grapes are selectively destemmed and gently crushed. The alcoholic fermentation takes place at a controlled temperature, maintaining a range of 24-26°C to preserve the aromatic potential characteristic of the specific terroir. Through repeated délestage and pump-overs, a maceration of around twenty days is carried out to gradually and maximally extract the noble polyphenolic components from the skins. After the racking, the wine undergoes a clarification and resting period in vitrified cement tanks, followed by maturation in wood. The aging process lasts about two years. During the first year, the wine matures in small French oak barrels, with the goal of fixing the color and enhancing aging potential. The percentage of new wood is carefully balanced to preserve the unique characteristics of this Cru. In the second year, the wine is aged in large Slavonian oak barrels, which enhance its finesse and elegance. The full expression of the wine is achieved after at least one year of bottle aging.
The Barolo Cannubi presents a ruby red color with significant garnet flashes. Its aroma is incredibly refined, with clear sensations of rose, vanilla, sweet spices, leather, sweet tobacco, and subtle hints of red fruit. This Piedmontese red wine on the palate reveals its tannic structure, soft and enveloping, with a full-bodied taste. It provides a pure sense of elegance and a long-lasting flavor-olfactory persistence, with lingering notes of spices and flowers.
A wine for special occasions, try it with a beautiful Tajarin with truffle.
To fully appreciate its style, this wine should be served at a temperature of 16-18°C.