Brezza
Barolo Cannubi 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Minimum ageing of 2 years in Slavonian oak barrels (approximately 30 hl), followed by about 1 year in bottle at a constant temperature of around 15°C. |
- Cannubi origin: 250 metres above sea level, south-east exposure, soils of calcareous marl and sandstone
- Nebbiolo grapes: 100% Lampia and Michet from organic cultivation
- Vinification: 7-8 days at a maximum of 26°C, maceration on the skins with pump-overs
- Classic ageing: at least 2 years in Slavonian oak followed by further rest in bottle
- Aromatic profile: dark fruits, liquorice, toasted notes, fine tannins and a savoury finish
Description
What kind of wine it is
Barolo Cannubi by Brezza is an organic red wine that embodies the classic style of Barolo. Produced from Nebbiolo grapes, specifically the Lampia and Michet varieties, it offers a bouquet of dark fruits, liquorice and toasted notes. On the palate, it displays an elegant structure, supported by densely packed, fine-grained tannins and a clear mineral imprint. The sip stands out for its savoury and spicy character, finishing with a long persistence that heralds a brilliant capacity for ageing.
Where it comes from
The grapes come from Cannubi, an area in the municipality of Barolo historically renowned for the cultivation of Nebbiolo. The vineyards are situated at 250 metres above sea level, benefiting from excellent south-east exposure. The wine’s identity is rooted in a silty-sandy soil formed by the meeting of two geological formations: the Marl of Sant’Agata Fossili, with a clay and limestone base, and the Sandstone of Diano, composed of grey sediments. This particular soil composition defines the character of the wine, ensuring a distinct mineral imprint and a solid gustatory balance.
How it is produced
Manual harvesting preserves the integrity of the grapes, which are rigorously selected before destemming and crushing. Vinification involves temperature-controlled fermentation, accompanied by a long maceration on the skins with a submerged cap and frequent pump-overs for a balanced phenolic extraction. After malolactic fermentation, the wine enters the maturation phase. Ageing lasts for at least two years in Slavonian oak barrels, a key stage for consolidating the structural framework. The process concludes with a targeted refinement at a constant temperature, essential for defining the final harmony.
History and Curiosities
The renowned cru Cannubi enjoyed an exceptional reputation even before the birth of Barolo, as evidenced by a historic bottle dating back to 1752. This prestigious heritage brings prestige to the Brezza estate, enhancing a wine already celebrated in 1935 by the writer Paolo Monelli. Each bottle is a treasure for connoisseurs, made even more exclusive by the individually numbered bottles. The excellence of this vintage is further confirmed by top-level accolades, including an outstanding 93 points from Robert Parker and the 4 Vines from the Vitae AIS guide.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1885
- Oenologist: Enzo Brezza
- Bottles produced: 100.000
- Hectares: 20
Located a short walk from the center of the small town of Barolo is immersed in the vineyards as well as the adjacent Restaurant and Hotel also family. Currently the Company is conducted in organic farming certified by the fourth generation. Proponents of tradition, we are convinced that today the best way to respect the spirit consists in not a priori close the door to innovation, particularly if this enables us to better protect and enhance its typical wines of Langa, the characteristics of the grapes and the various terroir.
The company's philosophy is to produce single-variety wines looking better vineyard with appropriate pruning and thinning accurate. We practice the use of green manure and compost that enhance the vitality of the soil and we use light equipment that reduce compaction and fuel consumption. Such meticulous care for the vines, with appropriate pruning, has preserved in excellent health so that some strains have reached the venerable age of 70 years.
With manual harvesting, carried out with great care, we try to pick the grapes at the right degree of maturity. In fact, they will then find all the harmony and balance of a great wine. In the cellar, we try to accompany this quality until the bottle. We work with a light hand, control temperature and spontaneous fermentation. The aging for wines that need it is traditional, in large casks made of Slavonian oak, with the planks bent on fire but not roasted.
The wines are aged in wood are neither filtered nor clarified. Ten years ago we decided to use for the closure of a significant amount of our bottles in an innovative glass stopper which provides, in our opinion, more guarantees respecting the typical characteristics of our wines. Read more
| Name | Brezza Barolo Cannubi 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Brezza |
| Story | History and Curiosities The renowned cru Cannubi enjoyed an exceptional reputation even before the birth of Barolo, as evidenced by a historic bottle dating back to 1752. This prestigious heritage brings prestige to the Brezza estate, enhancing a wine already celebrated in 1935 by the writer Paolo Monelli. Each bottle is a treasure for connoisseurs, made even more exclusive by the individually numbered bottles. The excellence of this vintage is further confirmed by top-level accolades, including an outstanding 93 points from Robert Parker and the 4 Vines from the Vitae AIS guide. |
| Origin | Cannubi, Comune di Barolo |
| Soil composition | Silty-sandy soil (sand 36.9%, silt 39.5%, clay 23.6%) |
| Cultivation system | Espalier |
| Plants per hectare | 3.700 |
| Yield per hectare | 6,000/7,000 kg |
| Harvest | October |
| Fermentation temperature | Maximum 26°C |
| Fermentation | 7-8 giorni |
| Production technique | Fermentation at controlled temperature with maceration on the skins using the submerged cap method and frequent pump-overs, followed by ageing in Slavonian oak barrels |
| Wine making | Harvest in October with manual picking into crates and selection of the bunches; destemming and crushing; alcoholic fermentation for 7-8 days in fermenters at controlled temperature (max 26°C) with maceration on the skins with floating cap and frequent pumping over, followed by a further 10 5 days with submerged cap; after racking, malolactic fermentation takes place at 18°C; minimum ageing of 2 years in Slavonian oak barrels (about 30 hl) and subsequent bottle ageing at a constant temperature (~15°C). |
| Aging | Minimum ageing of 2 years in Slavonian oak barrels (approximately 30 hl), followed by about 1 year in bottle at a constant temperature of around 15°C. |
| Allergens | Contains sulphites |