Log in or create an account now and be a part of the world's largest wine site Research, rate and review wines; buy online; receive personalized recommendations.
Paolo Scavino Barolo Cannubi(1999)
- Winery:
- Paolo Scavino
- Varietal:
- Nebbiolo
- Region:
- Italy > Piedmont > Barolo
- Type:
- Red Wine
- User Tags:
- italian cuisine, smooth, finish - long, tart, pasta, american cuisine, dinner, meal, brown, rich
Name of the wine: Cannubi
Appellation: Barolo
Classification: DOCG
Production area, crü: Barolo (Cannubi)
1° year of production: 1985
Vineyard surface: 0,5100 ha
Varietals and
percentage:
Nebbiolo 100%
Soil type, exposure, altitude, planting year:
the soil in the region CANNUBI (planting year 1946; exposure south; altitude 290 m a.s.l.), is
geologically called Marna di San'Agata fossili that is locally known as töv (tufa). This soil is
composed by gray silt-sand, marl, sometimes bluish, or whitish-gray read more...on the surface.
Vinification:
the grapes are harvested normally during the first decade of October. The maceration and the
fermentation occur in steel rotary fermenters with temperature controlled. The malolactic
fermentation occurs in oak barrels. Aging in French oak barriques for 12 months and further 12
months in French casks. After that, one more year of bottle aging before the commercialization.
Alcohol: 14,5%
Dry extract: 29,7 g/L
Acidity: 5,7 g/L
Grape yield: 50 q/ha (hide)
Appellation: Barolo
Classification: DOCG
Production area, crü: Barolo (Cannubi)
1° year of production: 1985
Vineyard surface: 0,5100 ha
Varietals and
percentage:
Nebbiolo 100%
Soil type, exposure, altitude, planting year:
the soil in the region CANNUBI (planting year 1946; exposure south; altitude 290 m a.s.l.), is
geologically called Marna di San'Agata fossili that is locally known as töv (tufa). This soil is
composed by gray silt-sand, marl, sometimes bluish, or whitish-gray read more...on the surface.
Vinification:
the grapes are harvested normally during the first decade of October. The maceration and the
fermentation occur in steel rotary fermenters with temperature controlled. The malolactic
fermentation occurs in oak barrels. Aging in French oak barriques for 12 months and further 12
months in French casks. After that, one more year of bottle aging before the commercialization.
Alcohol: 14,5%
Dry extract: 29,7 g/L
Acidity: 5,7 g/L
Grape yield: 50 q/ha (hide)
- International Wine Cellar
- Nov-02
- 93/100
-
November 2007
- Wine Advocate # 149
- Oct-03
- 91/100
-
April 2008
