# Barolo Cannubi (2019)

- **Producer:** Diego e Damiano Barale
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €175
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–17 °C
- **Aromas & flavours:** red plum, red cherry, raspberry, strawberry

## About this wine

Barolo Cannubi from Diego e Damiano Barale is a 100% Nebbiolo wine from the prestigious Cannubi cru in Barolo, Piedmont. The Barale brothers, continuing a family winemaking tradition since the 17th century, manage the estate with a philosophy rooted in nature and tradition. The Cannubi vineyard, with its historical significance and unique soil composition of calcareous marl and sand, is known for producing wines of elegance and longevity. The 2019 vintage is noted for its quality, showcasing red fruit characteristics and a well-structured profile.

## Interesting facts

- Cannubi vineyard has evidence of wine production dating back to 1752.
- Soils are a mix of Tortonian and Helvetian, rich in calcareous marl and sand.
- The Barale family winemaking legacy dates back to the 17th century.
- The brothers practice organic and partially biodynamic principles.

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness and protein of red meats and game. The wine's inherent complexity and savory notes can echo the earthy flavors of truffles and herbs, while its acidity helps to cut through richer dishes, cleansing the palate.

## Wine making process

The winemaking process for Barolo Cannubi Diego e Damiano Barale begins with a manual harvest into small boxes. Fermentation takes place in stainless steel tanks with controlled temperatures (25-28°C), followed by an extended maceration period of 25-40 days to maximize polyphenol extraction. Malolactic fermentation occurs at 18-20°C. The wine then undergoes aging for 24 months in large French oak barrels (500L tonneaux), followed by further bottle aging before release. The brothers employ traditional methods with a focus on organic and partially biodynamic viticulture.