GEOLOGICAL COMPOSITION OF THE SOIL: marls and silty-clay marls. The latter component is a key feature of Barolo Cannubi and guarantees good drainage, allowing the soil to cope with rainy years.


EXPOSURE: East, South-East.


ESTATES: Poderi Einaudi / Damilano

Matteo Sardagna Einaudi (Poderi Einaudi)
Paolo Damilano (Damilano)

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Poderi Einaudi estate

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Damilano estate

This is one of the most elite and exclusive crus of the entire Langhe area. The natural habitat for the wines is unparalleled, as are the grapes that grow here. The utmost quality of the grapes grown on this hillside is determined by the unique composition of the soil: it is the only zone throughout the Barolo production area that offers an extensive combination of Tortonian and Helvetian soils from different geological eras. The high sand content delivers intense flavours, which are evident in notes of cherry and prune and subsequent layers of tobacco, rose and violet. The alkalinity and high calcium content confer a refined and elegant finish. The presence of fine sands and the notable presence of clay and limestone give the bunches of nebbiolo grapes used for the production of Cannubi Barolo unique characteristics in terms of elegance and refinement. Despite the high proportion of sand, the presence of silt and clay, together with micro-elements such as potassium and magnesium, deliver an intense and vibrant colour, as well as high polyphenolic concentration. The combination of these factors bequeaths us with extremely elegant wines of peerless quality, with a full but never overbearing structure, that are delicate with encapsulating aftertones of violet and, as the wine ages, spices.

The wine is 100% Nebbiolo and requires, accordingly to the appellation production rules, a minimum aging period of 38 months, 18 of which in bottle; after five years the wine can be given "Riserva" status.

The resulting wines are fully alcoholic and endowed with a structure capable of kindling profound emotions after a slow and gradual aging.

In the early years of the nineteenth century an eminent French oenologist, Count Oudart, arrived in the area of the Langhe, invited by Marquise Julia Falletti of Barolo and Count Camillo Benso of Cavour, mayor of the city of Grinzane near Alba. The French oenologist, upon studying the grape varieties present in the zone, suggested fermenting Nebbiolo "in the Bordeaux style". This meant fermenting with the aim of achieving a full-bodied wine with a well defined structure and with dry flavors, totally the opposite of the sweet versions, at times even with carbon dioxide, produced up to that date.

The hills of the Barolo production zone are of alluvial and marine origin and were formed ten million years ago. Geologically speaking, the zone consists of two different soil types located in two distinct areas: the Tortonian and the Helvetian. The first, which begins in Verduno and continues through the townships of La Morra and Barolo and ends in Novello, is characterize by grayish-blue marls. The second, which runs through Serralunga d'Alba-Castiglione Falletto-Monforte d'Alba, consists of grayish-yellow sands, compressed and compact. According to tradition, Barolo from Tortonian soils is elegant with medium alcohol levels and intense aromas, while Helvetian soils give a Barolo which is more austere, more alcoholic, and quite long-lived. A chemical analysis of the soils demonstrates that in the valley of Serralunga there is higher iron content, while the valley of Barolo contains higher quantities of magnesium oxides and manganese.
The grape variety available
in Cannubi