# Barolo Cannubi (2016)

- **Producer:** Paolo Scavino
- **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:** 18–18 °C
- **Aromas & flavours:** red cherry, black cherry, black plum, rose, violet, vanilla, chocolate, cedar, cloves, forest floor, dried fruit, earth, leather, tobacco

## About this wine

The Paolo Scavino Barolo Cannubi 2016 is a distinguished wine from one of Barolo's most historic vineyards. The Cannubi vineyard, located in the Barolo village, boasts a south-east facing exposure and is planted with vines dating back to 1946. The soil composition is a complex mix of marine sedimentary origin, including calcareous and clay marls with sandy nuances. Paolo Scavino, a winery with a legacy dating back to 1921 and now managed by the fourth generation, emphasizes a philosophy centered on meticulous vineyard care and respect for terroir. The 2016 vintage is recognized for its excellent quality, benefiting from ideal weather conditions that fostered balanced grape maturation. This particular bottling holds significance as it represents one of the final expressions from the Cannubi vineyard under Paolo Scavino's stewardship.

## Interesting facts

- Cannubi is one of Barolo's oldest and most revered vineyards.
- Paolo Scavino has vinified fruit from Cannubi since 1985.
- The 2016 vintage is a significant bottling due to Scavino's lease ending.
- Vines in Cannubi were planted as early as 1946.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where they can interact with and soften the meat's fats and proteins. The wine's complexity and earthy notes can complement game and truffle dishes, while its acidity provides a refreshing counterpoint to richer sauces.

## Wine making process

The winemaking process for Paolo Scavino Barolo Cannubi 2016 begins with fermentation using indigenous yeasts in steel tanks, employing a submerged cap technique for 8-12 days with controlled temperatures. Following alcoholic fermentation, the wine undergoes a complex aging regimen. This typically involves an initial period in barriques (a mix of new and used), followed by a longer maturation in large oak casks. The wine is then transferred to stainless steel tanks before a final period of refinement in the bottle prior to its release. This meticulous approach aims to develop the wine's structure, complexity, and elegance.