Barolo Cannubi DOCG
From the famed Cannubi vineyard, one of the most famous in the area and the world. Nebbiolo (Michet and Lampia clones) are grown in two small, highly sought-after plots, with the coveted southern and southeastern exposure and white marl of Saint Agatha. Vinified in stainless steel tanks, with maceration on its skins followed by aging in barrique for eighteen months, in larger oak barrels for twelve months, and nine months in bottle. The classic characteristics of wines from this area shine in Einaudi’s interpretation through its elegance, exuberant fragrances, full body, and a long-lasting finale. Wonderfully to cellar, especially in the better vintages.
Wine exported to
Bermuda, Canada
Most recent awards
- 2020 | Wine Enthusiast94
- 2020 | James Suckling94
- 2019 | Wine Spectator93
- 2018 | Wine & Spirits94
- 2018 | Vinous93
- 2017 | Wine Advocate94
- 2016 | Gambero RossoTre bicchieri
- 2016 | Vini Buoni d'ItaliaCorona
- 2016 | Wine HunterGold
- 2016 | Vinous Media 94
- 2010 | Decanter91
- 2009 | International Wine Cellar90
Grape Varieties:
100% Nebbiolo
Fermentation container:
Concrete tanks
Length of alcoholic fermentation:
24 days
Type of yeast:
Selected
Fermentation temperature:
32 °C (89.6 °F)
Length of maceration:
24 days
Malolactic fermentation:
Yes
Aging containers:
Oak barrels
Container size:
5000 L
Bottling period:
May/June
Aging before bottling:
30 months
Aging in bottle:
9 months
Closure:
Natural Cork
Organic:
No
Vineyard name:
Cannubi
Vineyard location:
Cannubi, Barolo, Piedmont
Soil composition:
White marl of Sant'Agata (30% Sand, 55% Clay, 15% limestone)
Vine training:
Guyot
Altitude:
220 meters (721 feet) above sea level
Vine density:
4,800-5,000 plants per hectare
Exposure:
Southern/southeastern
Age of vines:
11-24 years
Time of harvest:
Mid to late October
Total yearly production (in bottles):
10,000-12,000
Tasting notes:
A perfect expression of the characteristic elegance of the terroir: balanced yet pronounced tannins that denote great structure and longevity.
Serving temperature:
Best served at 18-20 °C (64.4 - 68 °F).
Food pairings:
Rich and flavorful dishes; game, like wild boar or venison; pork, cheese and salami.
Aging potential:
20 years
Alcohol:
Alcohol cont. 14.5 % by vol.
Winemaker:
Giuseppe Ca Viola
