Barolo Cannubi Riserva
product name
Barolo DOCG Cannubi Riserva
grape variety
100% Nebbiolo
growing location
Barolo – Cannubi Mga
vineyard position
south; 290-315m s.l.m. (950-1035ft a.s.l.)
soil
clayey-calcareous marls, slightly sandy with a marked presence of silt
wine training system:
Modified Guyot (bow)
planting density
4.000 plants per hectare
serving temperature
18 °C (65 °F)
technical profile
The most famous vineyard, the heart of the territory. It originated 12 million years ago by sedimentation from the Po Valley sea, the most renowned cru of Barolo, already mentioned in historical documents dating back to the 1700s. Here there is an extraordinary complexity of terroir: the vineyards are rooted in soils rich in clayey-calcareous marl, sands and a preponderant part of silt. What makes this cru even more unique is the particularly favorable climate. These factors together make it one of the most important and most suitable hills in the world for the cultivation of
vines. The wines that come from this land are those with greater elegance and longevity in the entire Barolo wine scene. For us, history is fundamental, because as we say “It cannot be lost, it will not be lost”, like a precious gem. Precious and rare like that bottle of Barolo Cannubi Riserva from 1921 that we proudly keep in the cellar. And the story continues with the same care and dedication, year after year. The Barolo Cannubi Riserva comes from a meticulous selection of the grapes in the vineyard. Thanks to its long aging in the bottle, in the historic cellars in Barolo, it is today the perfect synthesis of elegance and power. A wine that is born only in vintages that we believe to be perfect, to be considered the best, and which embodies all the iconicity of this single vineyard.
how to serve it
Borgogno is one of the most historic Barolo wines, with a classic style. The most historic vintages, which may show very slight sediment, can be decanted immediately before serving if desired. Slowly. The praise of Slowness, without hurry.
perfect pairing
Barolo par excellence goes well with important dishes, such as traditional Piedmontese meat main courses. Ranging through world traditions we find in the United States of America beef (angus, nostral ox, longhorn) in various cuts such as Baltimore pit beef. Going to Brazil the picanha. Some recipes are for example coffee or chocolate picanha. After a few years of aging in the bottle, it is perfect for meditation, combined with a piece of good dark chocolate. But if you have the pleasure, even a simple “special” toast is perfect!
