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Producer: Michele ChiarloGrape Varieties: Nebbiolo 100%Optimum Drinking: Within 15 yearsWine Style: Elegant silky rich complex redAlcohol by Volume: 14%Closure: Natural CorkCountry: Italy
Cannubi is the apogee of Barolo. Aromatically intense, aristocratic and with superb persistence, it shows notes of blackcurrants, liquorice, cinnamon, mint and tobacco. Elegant and seductive, with a great structure and a silky texture, this celebrated cru is noted for its extraordinary completeness and personality.
Michele Chiarlo is one of Piedmont's truly great winemakers. The family owns 60 hectares of vineyards in three of the classic growing areas - Langhe, Monferrato and Gavi and also have access to another 50 hectares through their long-term relationship with growers. Michele has insisted on total quality since his first vintage in 1956, an ethos which his sons Stefano and Alberto adopt today. The Chiarlo style is highly elegant, they make complex wines that can age for decades but above all reflect their provenance - some of the finest vineyard sites in Piedmont.
The 2012 vintage will be remembered for its dry, hot summer which affected many Italian regions and produced some of the lowest yields for 50 years. Rain at the end of August cooled things down, after the hot summer and a dry conditions during Autumn allowed for a delayed harvest. The Nebbiolo grapes were picked in a perfect condition, resulting in another excellent vintage. "A vintage with good longevity” says Stefano Chiarlo, winemaker.
Cannubi is one of the most historical crus in Italy, a bottle of 1752 Cannubi still exists! At the centre of the Cannubi hill is Michele Chiarlo's vineyard. In collaboration with the university of Changin, it is the first vineyard to be laid out into terraces here, in order to gain the optimal potential from the terroir. Planted in 1990 on this south facing slope of over 20%, this site enables the maximum light exposure and a perfect maturation. The Helvation and Tortonian soils are greyish calcareous marl, with a basic pH and a sand content of 30% . They are poor in organic substances but rich in magnesium and iron trace elements.
Fermentation took place in 55hl oak barrels, with 15 days of grape skin contact. Plunging of the cap was via the shower bathing method, during which the temperature was maintained at 27°-30°C. The wine was matured in 700-litre barrels for two years, followed by further refinement in the bottle of at least 15-16 months prior to release.
The perfect match for venison with a juniper sauce and a crispy pumpkin accompaniment.
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