Barolo Cannubi, Comm. G. B. Burlotto

BAROLO CANNUBI

D.O.C.G.

Village of Production

Barolo

Type of Grape

Nebbiolo

First Vintage Produced

1982

Number of Bottles Produced Annually

About 4,500

Vineyard

Cannubi

Exposure and Altimetry

South, southeast

Type of Terrain

Medium mixture of calcareous limestone with a sandy tendency

Pruning Method & Density of Planting System

Guyot, 4,500 vines per hectare

Average Age of the Vines in Production

18 years. Yield per Hectare of Grape Crop: From 50 to 70 quintals in relation to the climatic trend for the vintage year

Period of Year and Method of Grape Harvesting

By hand, during the second week in October

Vinification

Vinification requires a maceration-fermentation of almost 15 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. The wine ages for 10 months in barrels from 3 -5 hectoliters (where the malolactic fermentation takes place) for nearly 20 months in barrels of French and Slovenian oak, holding 35 hectoliters

Bottling

After bottling, normally done in August, the wine rests in the wine cellar for at least 12 months before release