Barolo “Canubi” 2018 - Giacomo Fenocchio
Giacomo Fenocchio's Barolo "Canubi" is a full-bodied and intense wine aged for 30 months in barrels. The color is intense garnet red with ruby reflections. The perfume is rich in fruity and floral fragrances, and strong warm spicy scents. Elegant and velvety wine, it is characterized by its completeness, balance and well-known longevity.
Region: Piedmont.
Grapes: Nebbiolo.
Alcohol content: 14,5%.
Aging: 30 months in Slavonian oak barrels.
Contains sulfites
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Barolo Canubbi - Giacomo Fenocchio
Giacomo Fenocchio's Barolo "Canubi" is a full-bodied and intense wine aged for 30 months in barrels. The vinification takes place with long macerations and natural fermentations without added yeasts for up to 40 days in stainless steel tanks. The color is intense garnet red with ruby reflections. The perfume is rich in fruity and floral fragrances, and strong warm spicy scents. Elegant and velvety wine, it is characterized by its completeness, balance and well-known longevity.
Service
We taste it at a temperature of 16/18 ° in tulip goblets.
Pairing
The Nebbiolo is ideal with traditional dishes, red meats, medium seasoning cheeses, excellent with a sausage risotto.
Winery: Giacomo Fenocchio
The farm of John Canonica is the antithesis of rhetoric but it promises a stable and substance, heralding wines sincere, spontaneous, never mediated by wine artifices. Less than three hectares of vineyards, along the slope of Paiagallo location, just meters from the heart of Barolo country, in the province of Cuneo, almost entirely planted with nebbiolo, except for a patch of barbera vines. A vineyard faces south-east, about 350 meters above sea level. No Official certification: in the vineyard Giovanni Canonica not diserba, does not use synthetic products, but only copper and sulfur, by wine-growing tradition of the past. Not only preserve old habits: a choice "strong", in Langa where the monoculture of the vine has often brought with it upheavals of the landscape and agricultural techniques. No cellar, also vinification is of traditional type. The long fermentation takes only indigenous yeasts and without any additives. No technological temperature control. In accordance with the specification of barolo legislation, Paiagallo has matured for at least three years in cask. No barrels or small packages, but only Slavonian oak from 20 hl.
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