Variety  100% Nebbiolo

Cultivation of the Wineyard

Low Guyot trellised system is used with a density of 4,000 vines per hectare.

Vinification

The grapes, freshly picked, arrives in the cellar integrates and is rapidly pressed and gently destalked to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 10 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. Then wine is racked into cement tanks that are lined in fiberglass and insulated by cork where it will rest at the post fermentation temperature of about 22° degrees C. (72° F.). This temperature prompts a natural process called Malolactic fermentation that changes the Hard Malic acid into a softer Lactic acid, this process will last about two months.

Aging

The Wine is aged for two years, a part in Slavonian oak barrels (30 or 35 hectoliters / 789-947 U.S. gallons) and the other part in small French oak barrels (225 liters) that are moderately toasted. The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market. The Barolo Cannubi reaches its maturity after 6 years from the harvest and can be enjoyed throughout its life between 6 and 25 years.