Production area: Barolo
Additional geographical definitions: Cannubi
Variety: 100% Nebbiolo
Type of Soil: fine sand and limestone, union of the Tortonian and Elvesiano side of the Barolo area.
Exposure: South, South-West, South-East
Altitude: 300-260 m above sea level
Year of planting: 1982-1992-1998
Training system: traditional Guyot
Total area: 3 hectares
Harvest: Manual, October.
VINIFICATION AND AGING
Maceration: with cap of 30-40 days in wooden vats, (depending on the year) with frequent pumping over.
Malolactic fermentation: in steel barrels.
Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto)
The Cannubi Barolo is aged about 30 months in large oak barrels, Riserva approximately 52 months. (The time of wood aging is variable and follows the needs of the individual vintages)
Bottling normally in the summer to ensure aging in bottle, placed it horizontally for about six months. All bottles are numbered on the label.
Annual production: about 19,000 bottles, depending on the year.