Garnet-red in color with ruby reflections. Intense perfume with clean scent of roses, vanilla, licorice, spices and toasted oak. Gentle notes of absinth. The flavor is full and elegant, good-bodied and austere with recurring olfactory sensations. The spicy note and the hints of wood blend perfectly. The Barolo Cannubi reaches its maturity after 6 years from the harvest and can be enjoyed throughout its life between 6 and 25 years.
Wine Advocate 89 points - The 2004 Barolo Cannubi is a pleasant, soft-textured Barolo with an expressive core of ripe raspberries, flowers and sweet toasted oak. The wine offers excellent balance and length in a simple, easy-going style. The tannins are soft and well-integrated, making for a Barolo that should be approachable fairly early. Anticipated maturity: 2010-2018. (Oct 2008)
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Cannubi is a long hill with a gradual slope lying in the heart of the Barolo area.
Here the Helvetian and the Tortonian soils blend together and originate gray-blue marls rich in magnesium and manganese carbonate that, on the surface, thanks to the air and the weathering, turn into grey-white marls: they are made of a combination of sand, lime, calcareous and clay (marls of Sant’Agata fossils). Surrounded by higher hills, Cannubi hill is protected from storms and extreme wind and it benefits from a unusual and unique microclimate. The characteristics of the soil and the extraordinary microclimate give Cannubi an exceptional completeness and equilibrium, a harmonic synthesis between structure and aromas and very elegant tannins which make it enjoyable very early and add complexity as the wine matures.
The vineyards, East / south-East exposed, are mapped on the sheet N.7 of the community of Barolo, lots 44, 170, 219, 231, 235, 242.
Wine maker notes
VINIFICATION and AGING:
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 concrete 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. 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.
14,50 Vol. %
With its great structure, this wine is particularly adapted to red meats, braised dishes and game in general. It is an ideal accompaniment for cheeses and our typical local cuisine.
18° degrees C. (64-68° F.)
Marchesi di Barolo historical cellars are located in the town of Barolo, in the building overlooking the Castle of the Marquis Falletti.
It is here that more than 200 years ago a beautiful story began.
The story of a wine cellar where, in the heart of the Langhe area and protected by gentle hills, a wine was born. This wine, as the French tradition suggests, was called Barolo like the town where it was produced for the first time.
No one at that time could imagine that it was destined one day to be king: the King of Wines, the Wine of the Kings.
The story begins precisely in 1807, in Paris, when the Marquis of Barolo Carlo Tancredi Falletti married Juliette Colbert de Maulevrier, a French noblewoman and the great granddaughter of the Sun King’s well-known Minister of Finance. Juliette saw the great potential of the wine made in Barolo that, after a complete fermentation and a long aging in wood, would have been able to unveil all the qualities typical of the soil and of the grape variety: Nebbiolo, powerful and austere, able to last long and to express all the characteristics of this extraordinary terroir.
In 1864, Juliette’s death marked the end of the prestigious Falletti dynasty: in order to perpetuate the Marquise’s memory and charitable work, the Opera Pia Barolo was founded and established in the beautiful Palazzo Barolo in Turin.
This story was meant to cross path with the story of another family in Barolo: the Abbona family who had its own wine cellars next to the Castle of Marquis Falletti.
Indeed, at around the same time Pietro Abbona was born.
Thanks to his skill and tenacity, Pietro, together with his brother Ernesto and his sisters Marina and Celestina, was eventually able to acquire the Agenzia Tenuta Opera Pia Barolo: the ancient cellars of vinification and refinement of the Marchesi di Barolo estate.
Thus Massimo Martinelli, in his book Barolo As I Know It, says: “Of the personages connected with the name Barolo, some may be considered of historic importance, real and true pioneers…[of these] people first place goes to Pietro Abbona, undisputed patriarch of Barolo…who, as an unquestionable stand-bearer, made the wine of his region known throughout the world. It was from his winery that Barolo made its first historic steps. His large wood casks (some of which one can still be admired today in the cellars in Barolo) were in fact part of the legacy of the Marquise Falletti. Commendatore Abbona inherited a longstanding tradition, a love of the vineyards, the wineries and wine itself, and he brought his label displaying the castles of Barolo and Serralunga to the furthest tables. And it is with pleasure that we recall this great contribution.”
Today the Abbona Family continues the work that began more than two centuries ago producing high quality wines meant to enrich, year after year, the history of this important cellar where modernity and tradition meet and where a great heritage of vineyards and knowledge has been passed down from parents to children for over five generations.