Barolo Cannubi DOCG, Michele Chiarlo

Tasting Note

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.

Producer Note

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.

Vintage

The 2013 vintage is characterised as being one of the latest harvests in recent years. A cold, rainy winter delayed bud-break, increased disease pressure in the vineyard and the vegetative cycle was delayed. Fortunately warm, sunny weather during the summer continued into the autumn and enabled the grapes to ripen evenly. The harvest was delayed due to the poor weather at the start of the year, but the fruit harvested was full of rich, ripe aromas. 

Vineyard

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.

Winemaking

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.

Serving Suggestion

The perfect match for venison with a juniper sauce and a crispy pumpkin accompaniment.

Grape

Nebbiolo 100%