Colour: lively garnet red of excellent density and luminosity
Aroma: intense, aristocratic and superb persistence, notes of blackcurrants, liquorice, cinnamon,mint and tobacco
Taste: elegant and seductive,with great structure and a silky texture; this celebrated crus is noted for its extraordinary completeness and personality
Wine Advocate 92 points - The 2009 Barolo Cannubi takes its own sweet time before it starts revealing the hidden undercurrents of its bouquet. Once it does, it displays a bold quality of fruit with shapely tones of cherry, plum and licorice. This vineyard cru is renowned for the elegance of its wines and the firm silkiness of their structure. Anticipated maturity: 2015-2025. (Jun 2013)
Wine Enthusiast 93 points - This single-vineyard Barolo from the heart of Cannubi, the denomination’s most historic site, is poised and well-balanced. It offers an intense bouquet of violet, rose and a whiff of new leather. The palate delivers sour cherry and spice flavors wrapped up in firm but refined tannins. (Sep 2013)
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Wine maker notes
”The Langhe’s most ancient bottle…carries the wording Cannubi 1752….The Cannubi, the cru par excellence, overshadows with its historic prestige the other vineyards in the commune (of Barolo).” Atlante delle vigne di Langa, edited by Carlo Petrini, Slow Food Editore, 1990. At the centre of the Cannubi hill, our vineyard. In 1969 we set up, in collaboration with the university of Changin, the first Barolo vineyard laid out terraces, in order to recoup a great position with a slope of over 50%. Our Barolo Cannubi is born only in the years that we deem excellent.
CONSUMPTION PERIOD: it reaches its peak after 5-6 years and ages marvellously for up to at least 20 years
SERVING TEMPERATURE: 17°-18°C
ACCOMPANIMENTS: important dishes of red meat and game, excellent with ripe, hard cheese
The Chiarlo style has always been that of producing highly elegant and complex wines, besides their propensity to an excellent longevity, in which are evident the vine’s recognisability and terroir of provenance. To achieve these results we have always firstly considered the layout of vineyards in hilly zones, often impervious and in excellent terroir for every single variety.
By thinning out the grape clusters, thus often sacrificing a conspicuous part of the production, the yield is programmed in light of the oenological objectives of each individual wine. In the cellar a technical staff co-ordinated by oenologists Stefano Chiarlo and Gianni Meleni pursue the aim of being faithful to the Chiarlo style: for the red wines, the moderate and very careful use of wood so that only the varietal and terroir characteristics be evident.
As for Gavi, besides a particularly suitable terrain, it is fundamental that the grape yield of the generous Cortese vine be lowered, while in the cellar one of our prerogatives is a partial cryomaceration of the grapes. One of our extraordinarily successful white wines is Moscato d’Asti Nivole; a dessert wine unique for its provenance from the highly suitable hills in the Canelli area with a calcareous-marl soil rich in trace elements and with a west to south-east exposition. It is a fairly pulpy and delicate wine that makes it very enticing and pleasant. Among the red wines, we attach particular importance to the Barbera d’Asti, a wine that we have revolutionised, starting from the 1970s, by being the first to introduce malolactic fermentation.
Since the end of the 1980s we then managed to raise its quality thanks to the reduction in the yields in the vineyard, bringing forth an excellently structured and harmonious wine with very evident notes of red fruit, accompanied by an attractive silkiness and freshness. This long and arduous work has enabled us to be the producers that first introduced quality Barbera d’Asti into fifty-odd new markets.
Still in the 1980s, Michele Chiarlo worked tenaciously together with other prestigious producers to raise the level of the noble Barolo, making it less austere and with smoother tannins, but always maintaining intact its original characteristics and extraordinary longevity. For our Barolo the determining factor in the vineyard was the drastic reduction in the grape bunches, while in the cellar the fundamental thing was controlling the temperature of fermentation and reducing the musts contact with the skins to 15-17 days.
The Tortoniano’s refinement in wood occurs exclusively in large barrels, whereas for the crus 700-litre barrels are used, of which 50% new; this style of production was introduced by us in 1988 and has never changed.