Barolo Cannubi DOCG 2016, Marchese di Barolo

£ 73.50

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Tasting Notes

The colour is ruby with garnet red hues. The aroma is intense, with clear scents of rose, vanilla, spices and roasted nuts and a vague hint of absinthe. It is a robust wine, with good body, full and elegant taste, soft and enveloping tannins. Pleasant spicy and woody notes that merge perfectly together.

The Producer

Especially renowned for its single-vineyard wines, Marchesi di Barolo is the home cellar to Barolo wine. After five generations in the wine business, today Marchesi di Barolo is represented by the Abbona family: Anna and Ernesto, together with their children Valentina and Davide. Their mission has always been to marry tradition and evolution by combining ancient winemaking techniques with the ability to present Barolo in a contemporary way.


Grapes are collected exclusively by hand and quickly taken to the cellar where they are destemmed and softly pressed to extract only the most noble and aromatic parts from the skins and the outer portion of the grape. Fermentation takes place at a controlled temperature in thermo-conditioned tanks. Maceration lasts for 10 days. During this time, the wine is regularly recycled from the bottom to the top of the tank so that the must takes on all the trace elements present in the skins and delicately extracts the colour. The first racking is done when the natural sugars of the grapes are totally converted to alcohol. The wine is then racked into cement vats lined with fiberglass and isolated by cork to maintain the post-fermentation temperature of 22° C (72° F) for an extended period. In this way, malolactic fermentation starts spontaneously and is completed after two months. Barolo Cannubi 2016 was aged for about nine months in small medium toasted French oak barrels (225 liters / 59 U.S. gallons) then, for a further thirteen months, in traditional medium Slavonian and French oak Barrels. The wine completed its fining in the bottle before going onto the market. Barolo Cannubi matures 6 years after being harvested and reaches its peak condition between 6 and 25 years of age.