Barolo Cannubi

Location: Commune of Barolo
Area: 1,4 Ha
Exposure: South-East
Elevation: 250 m.
Soil: Silt-Sand
Soil structure: Sand 36,9%, Silt 39,5%, Clay 23,6%
Grape variety: Nebbiolo
Subvariety: Lampia and Michet

Training of vines: Vertical canopy
Rootstocks: K5BB, 420A.
Training system: Traditional Guyot
Vineyard layout: 1 m x 2,7 m
Vine density: 3.700 vines/Ha
Yield: 6.000-7.000 kg/Ha
Vineyard planted: 1994, 2003

Soil characteristics
Formed in the tertiary era (10 Millions years ago) Cannubi is one of the most distinctive zones of Barolo. It is in Cannubi where two of the three geologic formations which constitute the zone of Barolo are found. 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): largely found in 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 harvesting by hand in October, the grapes are taken to the cellar where they are crushed and de-stemmed into temperature controlled fermentation tanks, where they are given a 7-8 day fermentation, and the temperature never rises above 28°C. During this stage maceration is carried out with a floating cap and frequent pump-overs. Once the primary fermentation is completed, maceration may be extended for a further 10-15 days. The wine is then taken off the skins and transferred to stainless steel to undergo malolactic fermentation. The wine is then matured in 30 hl Slovenian oak botti. This maturation lasts for a minimum of two years, after which the wine is tasted to determine an appropriate bottling date. Once bottled it is kept for a further year in a temperature controlled cellar at about 15°C. The approx. 7-8.000 bottles are then labelled in accord with requirements of the DOCG law, each bottle receiving its own individual production number. The wine is then released.