Barolo Cannubi DOCG. 100% Nebbiolo, Cannubi. Alcohol: 14°. Format: 0.75 L. Production area: Cannubi, Barolo (CN), Piedmont, Italy. Winemaking is carried out in the traditional way, with maceration on the skins in wooden vats and frequent pump-overs for about 30-40 days. Aging in Slavonian oak barrels, then in bottle horizontally for about 6 months, for about 30 months. All bottles are numbered on the label. Blend of grapes from three vineyards: Vigna Gourat, Vigna Battista and Vigna Nuova. The color is ruby red in youth, taking on garnet hues over time, until it acquires delicate orange highlights. On the nose it is broad and pleasant, fragrant with fruity notes such as raspberry and jam. Over time it acquires interesting spicy notes. On the palate it is round, with elegant tannins, a balance of red fruit, plum, blackberries, spicy notes and tobacco. Harmonious, with a long and persistent finish. Recommended pairing with meat first courses or risottos, red meats, roasts, game, braised dishes and well-aged cheeses. Recommended temperature: 18-20° C. It is advisable to decant particularly aged bottles.
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Barolo Cannubi DOCG. 100% Nebbiolo, Cannubi. Alcohol: 14°. Format: 0.75 L. Production area: Cannubi, Barolo (CN), Piedmont, Italy. Winemaking is carried out in the traditional way, with maceration on the skins in wooden vats and frequent pump-overs for about 30-40 days. Aging in Slavonian oak barrels, then in bottle horizontally for about 6 months, for about 30 months. All bottles are numbered on the label. Blend of grapes from three vineyards: Vigna Gourat, Vigna Battista and Vigna Nuova. The color is ruby red in youth, taking on garnet hues over time, until it acquires delicate orange highlights. On the nose it is broad and pleasant, fragrant with fruity notes such as raspberry and jam. Over time it acquires interesting spicy notes. On the palate it is round, with elegant tannins, a balance of red fruit, plum, blackberries, spicy notes and tobacco. Harmonious, with a long and persistent finish. Recommended pairing with meat first courses or risottos, red meats, roasts, game, braised dishes and well-aged cheeses. Recommended temperature: 18-20° C. It is advisable to decant particularly aged bottles.
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