From vineyards planted in 1994 and 2003. Situated at 250 m.asl, with a south-easterly exposure. Sand (36,9%), Silt (39,5%), Clay (23,6%). Formed in the tertiary era (10 Millions years ago) Cannubi is one of the most distinctive zones of Barolo. It is in Cannubi where two of the three geologic formations which constitute the zone of Barolo are found. Vines are guyot-trained, with 3,700 planted per ha. Rootstocks K5BB and 420A.
After careful harvesting by hand in October, the grapes are taken to the cellar where they are crushed and de-stemmed into temperature controlled fermentation tanks, and given a 7-8 day fermentation - during which the temperature never rises above 28°C. During this stage, maceration is carried out with a floating cap and frequent pump-overs. Once the primary fermentation is completed, maceration may be extended for a further 10-15 days. The wine is then taken off the skins and transferred to stainless steel tanks to undergo malolactic fermentation. Next it is matured in 30 hl. Slovenian oak botti. This maturation lasts for a minimum of two years, after which the wine is tasted to determine an appropriate bottling date. Once bottled it is kept for a further year in a temperature controlled cellar at about 15°C. The approx. 7 - 8.000 bottles are then labelled in accord with requirements of the DOCG law, each bottle receiving its own individual production number. The wine is then released.