Damilano 1752 Barolo Cannubi 2010

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-easth sun exposure. Barolo riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
 

Food Pairing

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Production Info
Production area/appellation
Barolo DOCG
Vineyard name
Cannubi
Soil composition
45% sand, 35% limestone, 20% clay
Training method
Guyot
Elevation
984 feet
Exposure
Southeastern / Southern
Harvest time
October
First vintage of this wine
1752
Bottles produced of this wine
6,000
Winemaking & Aging
Varietal composition
100% Nebbiolo
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
20 days
Fermentation temperature
86 °F
Maceration technique
Submerged-Cap Fermentation
Type of aging container
Barrels
Length of bottle aging
2 years
Size of aging container
50 hl
Length of aging before bottling
5 years
Analytical Data
Alcohol
14.5 %
Acidity
6 g/L
Dry extract
30 g/L

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