Cannubi is the prestigious long and gradually rising hill located in the center of the Barolo denomination. The soils, from the Serravallian and Tortonian periods, are predominantly clayey-limestone, characterized by the conspicuous presence of Sant’Agata marl. These particular soils give the wine unique characteristics in terms of structure, finesse, elegance and longevity.

The grapes are rigorously harvested by hand and a selection of the best bunches is made already in the vineyard. Once it arrives in the cellar, it is selectively destemmed and delicately pressed. Alcoholic fermentation takes place at a controlled temperature: a range of 24-26°C is maintained to preserve all the aromatic potential characteristic of the specific terroir. Through repeated delestage and pumping over, we proceed with a maceration of 15-18 days aimed at the gradual and maximum extraction of the noble polyphenolic part of the skins