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Brezza Barolo Cannubi 2014

Brezza Barolo Cannubi 2014

Front Brezza Barolo Cannubi 2014
Back Back Brezza Barolo Cannubi 2014
0,75 l  -  13.50% by vol.
"Very honest. It does not give the legs does not give the head, preparing for a calm, dreamless sleep, the next morning you wake up asking the world to win a battle. " Paolo Monelli, "The wandering glutton", 1935, Or: Barolo. How reminiscent of "The Atlas of the Langhe" published by Slow Food: "The oldest bottle bearing a mega (Mention Geographical License) on the label mentions Cannubi 1752; this precious heirloom indicates how Cannubi vineyard was already famous and evaluated before the advent of the Barolo wine. The prestige of Cannubi has never known disgrace, indeed and always served to give luster to the wineries that produced it. "
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Serving temperature:
18 - 20°C.
Decanting time:
1 hours
Over 25 years
Food matching:
Name Brezza Barolo Cannubi 2014
Wine type Red organic still
Year 2014
Format 0,75 l Standard
Region Piedmont
Grapes 100% Nebbiolo
Location 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%
System Cultivation: espalier pruning system: traditional Guyot Facility Sixth: 1 m. x 2.7 m.
Plants n. x hectare 3.700
Yield x hectare 6.000/7.000 kg
Vinification 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.
Aging 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.
Alcohol 13.50% by volume


From this winery:
The farm Breeze, owner of vineyards in Barolo dating back to 1885, is located a few steps from the center of the small town of Barolo, immersed in the vineyards as well as the adjoining restaurant and the hotel also owned by the family. The managemen...


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