Barolo Cannubi

technical profile

Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 C initially, 29-30 at the end ), followed by submerged cup maceration for 40 – 50 days, stable temperature 29 C. After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 C. Ageing: 4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths.

vineyard Cannubi

The heart of the entire Barolo region, Cannubi originated around 11 million years ago through sedimentation from the Padano sea. It is the most famous and renowned cru of Barolo, mentioned in historical documents that date back to as early as 1700. It has an excellent soil intricacy, formed by large clayey limestone marls and pleasant climate that make this hill one of the most suitable vineyard farming areas in the world. The Barolo from Cannubi has more elegance and longevity than all other Barolo. In this cru the winery owns vineyards that cover around 1.30 hectares, with southern exposure and an altitude that varies from 290 to 320 meters above sea level.

perfect pairing

Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. Ranging from world traditions, there is gulasch in Eastern Europe. Going to Japan instead grilled meat (yakiniku) such as beef. Moving to The United States of America, beef (angus, wagyu, bue nostral, longhorn) in the beef ribs cut. One recipe is, for example, onion stout beef. But if you have the pleasure, even a simple “special” toast is perfect!