# Barolo Cannubi (2017)

- **Producer:** Giacomo Borgogno & Figli
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €110
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** liquorice, black plum, rose, black cherry, cloves, vanilla, cedar, leather, tobacco, dried fruit, earth

## About this wine

Barolo Cannubi from Giacomo Borgogno & Figli is a 100% Nebbiolo wine from the renowned Cannubi cru in the Barolo DOCG region of Piedmont, Italy. The producer, Giacomo Borgogno & Figli, is one of the oldest wineries in Piedmont, with a history dating back to 1761. The estate is now owned by the Farinetti family, who uphold a traditional winemaking philosophy. The Cannubi vineyard is considered one of the most historically significant and celebrated crus in Barolo. The 2017 vintage was marked by a warm and dry climate, leading to concentrated fruit characteristics in the wine.

## Interesting facts

- Cannubi vineyard has historical mentions dating back to the early 1700s.
- Borgogno is one of the oldest wineries in Piedmont, founded in 1761.
- The 2017 vintage experienced significant heat and drought.
- The winery emphasizes a traditional approach, taking time to do things well.

## Food pairing

The wine's robust structure, particularly its tannins and full body, makes it an excellent match for rich, protein-heavy dishes. The tannins bind with the proteins in meat, softening the wine and enhancing the savory flavors of the food. Acidity provides a refreshing counterpoint to fatty components, while the wine's complexity can echo or complement the herbs and spices used in traditional preparations.

## Wine making process

The winemaking process for Barolo Cannubi Borgogno 2017 involves 100% Nebbiolo grapes harvested manually in October. Fermentation takes place in concrete tanks and wooden vats using indigenous yeasts, with controlled temperatures ranging from 22–25°C initially, rising to 29-30°C. Maceration, including submerged cap techniques, can last between 30 to 50 days in wooden vats. Malolactic fermentation occurs spontaneously in steel containers over about 15 days. The wine is then aged for approximately 30 months in large Slavonian oak casks (4500L or 2500-5000L), followed by further refinement in bottle.