Brezza : Cannubi 2018

The richness and balance of a great wine from Piedmont

The estate

An emblematic reference of the Barolo appellation, the Azienda Agricola Brezza Giacomo e Figli has been cultivating vines since 1885. The estate produced its very first vintage in 1910. Still guided by the same passion and backed by a know-how passed down from generation to generation, the Brezza family is now in its fourth generation. Located in the historical heart of the Barolo appellation, in the province of Cuneo, in the north of Piedmont, the estate is only 500 meters from the entrance of the village of Barolo. On these emblematic lands, the Azienda Agricola Brezza produces great Italian wines, marked by elegance and character.

The vineyard

This Piedmont estate extends over 31 hectares, including 20 hectares of vineyards classified as DOCG (Denominazione di Origine Controllata e Garantita) or DOC (Denominazione di Origine Controllata). The vines of the Azienda Agricola Brezza are located on some of the most renowned terroirs of the appellation, spread between the municipalities of Monforte, Novello and Alba. The estate notably owns a plot located on the famous Cannubi cru, considered one of the most prestigious of Barolo and recognized since 1752, making it the oldest cru in Italy. The vineyard is managed using certified organic farming, respecting the terroir and the environment.

The wine

Coming from the eponymous vineyard, Cannubi benefits from a unique terroir with a geology mixing sand, clay and silt, with an ideal southeast exposure. With a centuries-old reputation, this cru is recognized for its high-quality Barolo wines, combining finesse, complexity and longevity.

Vinification and aging

The harvest is carried out manually with a rigorous selection of the grapes. After destemming, the berries are lightly crushed and then transferred to stainless steel tanks at controlled temperature to start fermentation, which lasts between 7 and 8 days at about 26 °C. Maceration, punctuated by regular pump-overs, is extended for 10 to 15 days. Malolactic fermentation is then carried out in concrete tanks, at a temperature of about 18 °C. The wine is then aged for two years in Slovenian oak barrels, followed by an additional year of refinement in bottle at 15 °C.

Blend

Nebbiolo (100 %)