Red
Barolo Cannubi
By Giacomo Borgogno & Figli, Barolo, Piemonte, Italy
Barolo from the Cannubi vineyard, which the producer says gives more elegance and longevity than all other Barolo.
Pairs well with
Piedmontese meat dishes, goulash, Japanese yakiniku, American beef such as Angus and Wagyu
Technical details
- Style
- Red
- Denomination
- Barolo DOCG
- Grape
- Nebbiolo 100%
- Cru / vineyard
- Cannubi
- Production area
- Barolo, Cannubi vineyard
- Soil
- Calcareous and clay marl, slightly sandy
- Exposure
- South
- Harvest
- October
- Vineyard planting
- Archetto variation of Guyot; 4,000 plants per hectare
- Vinification
- Spontaneous fermentation with indigenous yeasts for about 12 days in concrete tanks (22-25 C at first, 29-30 C at the end), then 40-50 days of submerged cap maceration at 29 C and malolactic fermentation of about 15 days at 22 C. Aged 4 years in Slavonian oak casks (4,500 L), then 6 months in bottle.
- Serving temperature
- 18 C
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