Cannubi is the long and gradually growing hill located in the center of the Barolo area. There the soils of the Serravallian and Tortonian epochs meet and amalgamate giving rise to bluish-gray marls rich in magnesium and manganese carbonates which, on the surface, become gray-whitish due to the action of atmospheric agents: clays mixed with very fine sands , impregnated with a strong limestone component of magnesium carbonate and manganese. Technically defined as fossil Marls of Sant’Agata, but in jargon known by the term Toû, they are composed on average of 55% clays, 30% sands and 15% limestone. Surrounded by higher hilly systems, it is protected from perturbations and excessive ventilation and enjoys a very special, unique microclimate.
Ruby red color with garnet reflections. Intense aroma with clear hints of rose, vanilla, spices and toasted oak. The note of absinthe is faded. Full and elegant taste, full-bodied, austere, with soft and enveloping tannins. Pleasant are the spice and the woody note that blend perfectly.
It goes perfectly with traditional egg pasta from Langhe, Tajarin, meat ravioli, red meat dishes, boiled meats, braised meats and game. It is the ideal companion for sheep and goat tomes and aged hard cheeses.