VINEYARD AND WINES
Since 1989, Michele Chiarlo has tended to one hectare in the historic core of Cannubi, on a steep slope that’s been terraced with the help of the University of Changin. These grass-covered terraces, the first of their kind in a Langa cru, improve sun exposure and prevent soil erosion.
The vineyard is entirely planted with Nebbiolo, facing south and southwest at an altitude of around 240 meters. The soil, a blend of Tortonian and Helvetian calcareous marls, is low in organic matter but rich in microelements like iron and magnesium, which contribute to the exceptional quality of the grapes.
This area is part of one of the six core zones of the Vineyard Landscapes of Langhe-Roero and Monferrato, designated as a UNESCO World Heritage site in 2014. It is here that our iconic Cannubi and Cannubi Barolo DOCG Riserva are crafted – true gems of elegance and longevity.
Michele Chiarlo’s Cannubi Riserva is an unabashedly ambitious Barolo, with the goal of capturing the soul of perfection. It is produced only in exceptional vintages, where the climate and weather conditions allow for the slow and balanced polyphenolic ripening of the grapes.
In the cellar, the production philosophy is focused entirely on longevity. The wine undergoes a slow fermentation in vats for up to 30-40 days, allowing for a noble and balanced extraction of flavors from the skins. But it is the aging process that shapes the regal character of this wine: it spends six years maturing before release – three in large barrels and three in the bottle.
The result is a sumptuous label that reaches the glass at the peak of its evolution, but can easily continue to age gracefully for another 15 years. This Barolo exudes incredible poise and austerity, highlighting the classic power of the Cannubi vineyard.
This is a quintessential Barolo, known for both structure and elegance. It boasts a high and noble concentration of polyphenols and an unparalleled grace, managing to be both complex and smooth, austere yet captivating. The wine’s rich, silky tannins offer sensations of fullness and body while maintaining a delicate, enveloping warmth.
The vinification process involves a 20-day fermentation in large 55 hl oak vats, with gentle wetting of the cap through a shower system. Temperatures are kept between 27°C and 30°C to preserve the fruit’s freshness and elegance, followed by malolactic fermentation in vats, which further enhances the wine’s softness and complexity.
Aging is key to shaping the distinctive character of Cannubi Barolo: it is matured for a minimum of three years, with two of those spent in medium-sized oak barrels before further aging in the bottle.
