The colour is ruby with garnet red hues. The aroma is intense, with clear scents of rose, vanilla, spices and roasted nuts and a vague hint of absinthe. It is a robust wine, with good body, full and elegant taste, soft and enveloping tannins. Pleasant spicy and woody notes that merge perfectly together.

95 POINTS WINE SPECTATOR

Cannubi is the long, gradually rising hill in the centre of the Barolo area. Here, Serravallian and Tortonian soils meet and merge, creating bluish-grey marls rich in magnesium and manganese carbonates that take on a whitish-grey hue at the surface due to weathering: clays mixed with very fine sands, impregnated with a strong limestone content composed of magnesium and manganese carbonates. Their technical name is “Sant’Agata fossil marls”, but they are commonly called Toû and on average they comprise clays (55%), sands (30%) and limestone (15%). Surrounded by higher hills that protect it from bad weather and excessive flow of air, Cannubi enjoys a very special, unique microclimate.

Pairing Suggestions: It goes well with traditional egg pastas from the Langhe (tajarin), meat-stuffed ravioli, red meats, boiled meats, braised meats and game. It is ideal for sipping alongside sheep and goat toma cheeses and hard ripened cheeses

Maturation: The Barolo Cannubi ages for at least 18 months in oak barrels of different capacities: they are chosen each year on the basis of the characteristics that the soil of origin and the vintage have given the wine to allow it to best enhance its peculiar qualities. It completes its refinement in the bottle before being put on the market.