Marchesi di Barolo Cannubi SV 2007 it reaches maturity between 4

it reaches maturity between 4 and 7 years after harvest

earth and leather

making it unique in the "Côtes-du-Rhône" category

The recipe depends on two simple principles: the honey is never heated prior to fermentation and it is never distilled more than twice

Marchesi di Barolo Cannubi SV 2007 it reaches maturity between 4Cannubi is the long, gradually rising hill in the centre of the Barolo area. Here, Serravallian and Tortonian soils meet and merge, creating bluish gray marls rich in magnesium and manganese carbonates that take on a whitish gray hue at the surface due to weathering: clays mixed with very fine sands, impregnated with a strong limestone content composed of magnesium and manganese carbonates. Their technical name is SantAgata fossil marls, but they are