Borgogno Cannubi Barolo DOCG 2019

Description

Borgogno Cannubi Barolo DOCG 2019

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Product Name: Barolo Cannubi DOCG 2019

Grape Variety: 100% Nebbiolo

Area: Piemonte/Piedmont

Growing Location: Barolo – Cannubi Vineyard

Vineyard position: South; 290-315 mt. a.s.l. Calcareous and clayey marl, slightly sandy with a marked presence of silt

Wine training system: Archetto variation of Guyot system

Planting density: 4.000 plants/ha

Grape harvest: 14th October

Alcohol content: 14.5%

Serving temperature: 18 °C

Growing Season

2019 was a year of traditional trends in the vineyard, but certainly not without surprises. In the vineyard, the vintage got off to a slow start due to the protracted winter until February, with a consequent delay in the start of the spring season. In the first days of the year there were rains accompanied by low temperatures. In spring, vegetative recovery was regular. The beginning of April was characterized by important rains that helped to create an excellent water reserve in the soil, in perspective of summer season. Unstable weather continued until early summer; abundant rains and low average temperatures caused the development of the vines to be postponed by about two weeks. In June the temperatures got warmer and thanks to the accumulation of water in the soil, this led to a rapid vegetative development. 2019 was a hot summer, culminating in July with a new heat wave, which ended with even intense storms, but which fortunately did not cause damage to the vineyards. In September, however, an event occurred which caused considerable apprehension among winegrowers. In fact, on the 5th a strong storm with hail hit the rows, fortunately without damage to our vineyards. A harvest characterized by a slight drop in production for the benefit of great quality. A traditional vintage, with grapes that contain a good sugar content and an excellent polyphenolic framework suitable for ensuring structured wines with an important aging potential. After the harvest into Cannubi Vineyard, an area characterized by a complex and unique terroir with a stratification in the soil (sand, clayey calcareous marl and a marked presence of silt), in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°c for about 15 days. Subsequently, a submerged cap maceration takes place always in concrete tanks for 25 days, during wich malo-lactic fermentation took place. A 15% of the total, however, follow!s a different path to enhance the width and the full taste given by a soil particularly rich in silt: whole cluster fermentation. A reinterpretation of the concept of the “maceration within the grape”. The concrete tank is filled in layers: a first layer of crushed and de-stemmed grapes, then whole with the stalk, then crushed, then whole …. up to the last level of de-stemming. The proportion is between 50 and 50. This a process of maceration and fermentation. The peculiarity is that in the whole cluster part there is the stalk which gives freshness. The first days from above the cap is plunged to work the skins, without breaking the whole berries and the fermentation within the grape take place. There is a double fermentation: the within the grape fermentation where the must ferments in the grape and the fermentation of the liquid that comes from the de-stemmed layer. This is a time-consuming process: when pumping over, the skins break and the sugar comes out, then fermentation continues. Once the sugars are finished, we racked the wine, we press in such a way that the whole berries are crushed and then new sugar and fermentations that continue. Once this is done, we racked. The whole cluster part and the part that made normal fermentation are combined for refinement, which lasts 2 years and 9 months in large Slavonian oak barrels. This is followed by a passage in concrete tanks before being bottled.

Tasting Notes: Intense ruby red. On the nose hints of red fruits, light spiciness reminiscent of black pepper and licorice. On the palate a full taste, accompanied by a pleasant acidity; but at the same time an enveloping, warm sip, characteristics that will take shape even more over time. Soft and elegant tannins

Perfect Pairing: Barolo goes well with important dishes, such as traditional Piedmontese meat main courses, such as boiled meats and stews. Ranging through world traditions we find goulash in Eastern Europe, while in France the entrecôte and in Finland the reindeer stew, Poronkaristys. In Norway, on the other hand, it can be combined with fårikål, a meat stew accompanied by cabbage. Remaining in Europe, Barolo goes well with a typical Greek dish, souvlaki, a skewer of meat and vegetables. Going to Japan instead we think of gyoza (fried ravioli filled with spring onion, marinated pork and spices). Moving to the United States of America, beef (angus, wagyu, local ox, longhorn) in the brisket cut (brisket). But if you have the pleasure, even a simple “special” toast is perfect