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2004 Marchesi di Barolo Barolo Cannubi
1 Rating
Detail
1 Rating
2004 Marchesi di Barolo Barolo Cannubi

Wine Details

Varietal

Nebbiolo

Style

Red Wine

Region

ItalyPiedmont

Wine Description

VINIFICATION and AGING: Maceration of the skins lasts 10 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. Then wine is racked into concrete tanks that are lined in fiberglass and insulated by cork where it will rest at the post fermentation temperature of about 22° degrees C. (72° F.). This temperature prompts a natural process called Malolactic fermentation that changes the Hard Malic acid into a softer Lactic acid, this process will last about two months. The Wine is aged for two years, a part in Slavonian oak barrels (30 or 35 hectoliters / 789-947 U.S. gallons) and the other part in small French oak barrels (225 liters) that are moderately toasted. The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.

Varietal

Nebbiolo

Style

Red Wine

Region

ItalyPiedmont

Vintages

2000 1999 1998 1997 1989

VINIFICATION and AGING: Maceration of the skins lasts 10 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. Then wine is racked into concrete tanks that are lined in fiberglass and insulated by cork where it will rest at the post fermentation temperature of about 22° degrees C. (72° F.). This temperature prompts a natural process called Malolactic fermentation that changes the Hard Malic acid into a softer Lactic acid, this process will last about two months. The Wine is aged for two years, a part in Slavonian oak barrels (30 or 35 hectoliters / 789-947 U.S. gallons) and the other part in small French oak barrels (225 liters) that are moderately toasted. The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.

  • Profile-placeholder
    rcl

    had w/ funghi, gnocci, scallops<br/><br/>excellent out bottle

    over 4 years
Expert Reviews
Read all 3 expert reviews
  • Wine.com
    Color: A captivating ruby red Bouquet: Fresh and intense; infused with scents of wild berries and hints of vanilla. Taste: Medium-full-bodied; on the palate it expands into a warm, robust flavor that is attractively assertive and well-balanced. Serving Suggestions: Outstanding with flavorful first courses and appetizers and a natural companion to red meat entrees. One of the great names in Piedmontese winemaking, Cantine dei Marchesi di Barolo dates back as far as the 12th century, when the land-owning Falletti family of Piedmont's Barolo district was granted titles of nobility. Today the estate owns about 100 acres of vineyard in the Langhe, including some of the finest vineyards in the district.
  • Wine Spectator
  • Vintage Chart
    Rating for Italy-Piedmont: 96 (slightly better than average year)

    Drinkability: too young, let it sit