Brezza Barolo Cannubi 2013

Brezza Barolo Cannubi 2013

Brezza, 0,75 l - 14,00%
100% Nebbiolo

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Prix 
Non disponible

Piémont - Italie
Rouge biologique tranquille

Comment le servir

Servir à:

18 - 20°C.

Temps de décantation:

1 Heure

Longévité:

Plus de 25 ans

Verre:
Vins rouges corsés et très mûrs
Brezza Barolo Cannubi 2013
"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. "

Accompagnements

Viande
Gibier
Fromages

Caractéristiques du produit

Nom Brezza Barolo Cannubi 2013
Type Rouge biologique tranquille
Classement DOCG Barolo
Année 2013
Format 0,75 l Standard
Teneur en alcool 14,00% en volume
Cépages 100% Nebbiolo
Pays Italie
Région Piémont
Emplacement 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 du sol Extension: 1,4 ha Exposure: south-east Altitude: 250 m. Terrain: silty-sandy texture: 36.9% sand, 39.5% silt, clay 23.6%
Système d'élevage Cultivation: espalier pruning system: traditional Guyot Facility Sixth: 1 m. x 2.7 m.
Nombre de plantes par hectare 3.700
Rendement par 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.
Affinage 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.
Allergènes Contient des sulfites

Prix officiels

Guide expert

Prime

Description

Millésime

Robert Parker
88/100 
2013
Vinous
90/100 
2013
xtraWine
92/100 
2013
Bibenda
 
5 grappes de raisin - Un vin extraordinaire 2012
Gambero Rosso
 
2 verres rouges - Un vin extraordinaire qui a atteint la dégustation finale 2012
Veronelli
 
3 étoile dorées - L'un des meilleurs vins absolu. Au top depuis au moins 3 ans. 2012
Vitae AIS
 
3 sarments de vigne - Un vin extraordinaire 2012
Wine Spectator
91/100 
2012
Brezza
Depuis ce domaine :

L'Azienda Agricola Brezza, qui possède des vignobles à Barolo depuis 1885, est située à quelques pas du centre de la petite commune de Barolo, immergée dans les vignobles, tout comme le restaurant et l'hôtel adjacents, également propriété de la famil...

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