||Barolo - Geologically speaking it is clear the uniqueness of Cannubi; here it is in fact merge two of the four geological formations that characterize the area of Barolo: THE SANT'AGATA FOSSIL MARL (TOV) There are mainly in the towns of Barolo and La Morra Tortonian age and gray-bluish color (clay with a strongly calcareous component). and THE DIANO SANDSTONES that characterize the towns of Castiglione Falletto, Monforte and Barolo. They consist of more or less compact sand alternating with gray sandstone. The period of their training is the Elveziano.
|Composition of the land
||Extension: 1,4 ha Exposure: south-east Altitude: 250 m. Terrain: silty-sandy texture: 36.9% sand, 39.5% silt, clay 23.6%
||Cultivation: espalier pruning system: traditional Guyot Facility Sixth: 1 m. x 2.7 m.
||Established the harvest time (October), the grapes after a careful manual selection is transported to the winery perfectly into perforated plastic baskets. Come to the winery, the grapes are pressed after stemming and sent in tanks at controlled temperatures. Alcoholic fermentation lasts about 7-8 days with temperatures never exceed 26 ° C. In this phase the maceration is carried out at emerged cap with frequent mixing. It is then prolonged, depending on the case, for another 10-15 days with submerged cap. After racking the wine is still veiled maintained at 18 ° C to facilitate the malolactic without waiting for spring warmth.
||After this second fermentation, the resulting wine can go aging in Slavonian oak medium capacity (30 hl). The phase lasts at least two years aging in wood, after which it will decide by appropriate tastings bottling. Bottled will stay one more year in a special room at a constant temperature of about 15 ° C. Exceeded the duties checks required by law, about 9,000 bottles (0,75 lt. Each), all numbered, will be launched to the market.