Barbera d'Alba Cannubi

Location: Commune of Barolo
Area: 0,5 Ha
Exposure: South
Elevation: 200 m.
Soil: Silt-Sand
Soil structure: Sand 36,9%, Silt 39,5%,Clay 23,6%
Grape variety: Barbera

Training of vines: Vertical canopy
Rootstock: K5BB
Training system: Traditional Guyot
Vineyard layout: 0,8 m x 2,5 m
Vine density: 5.000 vines/Ha
Yield: ca.7.000 Kg/Ha
Vineyard planted: 1968

Soil characteristics
Formed in the tertiary era (10 Millions years ago), this is one of Barolo’s most distinctive zones. It is in Cannubi, in fact, where two of the three geologic formations which constitute the Barolo area are found. SANT’AGATA FOSSIL MARL (TOV): Found in the majority of the communes of Barolo and La Morra, it dates to the Tortonian era and is bluish-grey in colour, clayey in nature with rich calcareous component. DIANO SANDSTONES : Present in the communes of Castiglione Falletto, Monforte and Barolo. The formation is composed of generally compact sand alternating with grey sandstone, originating in the Helvetian period.

Production process
After careful manual harvesting the grapes are brought to the cellars in perforated plastic bins. After crushing and de-stemming, they undergo a floating cap fermentation at 26oC with frequent daily pump-overs. The wine is then given a 4-6 day submerged-cap maceration with a daily pump-over. After an extended 10-12-day maceration the wine is taken off the skins and racked often for the first few weeks. It is then kept at a constant temperature to induce malolactic fermentation. Once the malolactic is complete, the wine is matured for one year in Slovenian oak 20-25 hl botti . The wine is then bottled and remains in the cellar for 6 months for further ageing, and then released.