Paolo Scavino Cannubi Barolo 1999

Avg Price: €65.00
4.09 5 0.5
Add
0 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Winemaker's Notes:

Name of the wine: Cannubi Appellation: Barolo Classification: DOCG Production area, crü: Barolo (Cannubi) 1° year of ...

Read more...
  • WA: 91

    Wine Advocate Score

    91

    Close
  • ST: 93

    Stephen Tanzer Score

    93

    Close
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
Enoteca Vanni Giulietta
Lucca, IT (4,700 mi)
EUR 65.00
USD $
750ml
Buy Now
Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

All Prices

Shipping to:

User Reviews for Paolo Scavino Cannubi Barolo

Winemaker's Notes:

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 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

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 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

Photos

+ Add Image

Dietary Information: Organic


Best Wine Deals

See More Deals »

Nebbiolo Top Lists








Snooth Media Network