# Barolo Cascina Canavere (2021)

- **Producer:** Giacosa Fratelli
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €38
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, redcurrant, raspberry, black pepper, liquorice, vanilla, cedar, smoke, leather, tobacco, forest floor, tar

## About this wine

Giacosa Fratelli is a historic estate in Piedmont, crafting classic Langhe wines. This Barolo is sourced from the family's Cascina Canavere property, an 11-hectare vineyard acquired in 1991. Situated at 410 meters elevation, the vineyard spans the prestigious Bussia and Bricco San Pietro sub-zones of Monforte d'Alba. The unique microclimate and clay-limestone soils of these sites yield a Nebbiolo of remarkable structure, elegance, and longevity, representing the traditional soul of the region.

## Interesting facts

- The Cascina Canavere vineyard sits at a high elevation of 410 meters, preserving fresh acidity in the grapes.
- The estate was acquired by the Giacosa family in 1991, expanding their footprint into prime Monforte d'Alba terroirs.
- This wine blends fruit from two of Barolo's most famous sub-zones: Bussia and Bricco San Pietro.

## Food pairing

Barolo's high tannins and vibrant acidity require rich, protein-heavy dishes and savory fats to soften the structure. Classic pairings include slow-cooked red meats, game, and dishes featuring earthy mushrooms or truffles, which mirror the wine's complex tertiary potential.

## Wine making process

The Nebbiolo grapes are hand-harvested from the Cascina Canavere vineyard. Fermentation takes place in temperature-controlled stainless steel tanks with extended maceration on the skins to extract color, tannins, and complex precursors. Following fermentation, the wine undergoes malolactic fermentation. In accordance with Barolo DOCG regulations, it is aged for a minimum of 38 months, including at least 18 months in traditional large Slavonian oak casks (botti), followed by refinement in the bottle before release.