93 Point Wine Enthusiast :Garnet red with tawny highlights, the wine has licorice, cinnamon, mint and dried rose petal aromas and flavors on an elegant full body with the firm tannins typical of this vineyard. The lingering finish offers notes of bitter almond. A hot, ripe vintage with ample sunny weather in July, August and early September was moderated by careful viticulture techniques to yield nicely balanced, expressive wines.
91 Point Wine Advocate - "The Chiarlo family achieved nice results with its 2009 Barolo Tortoniano. True to the varietal, it shows tar, licorice, black fruit and brimstone that shape a light and elegant feel. It takes its time to warm in the glass, slowly growing in intensity as it does. A medium build and bright berry end-notes complete a pretty picture of Barolo."
Colour: lively garnet red of excellent density and luminosity Aroma: intense, aristocratic and superb persistence, notes of blackcurrants, liquorice, cinnamon,mint and tobacco Taste: elegant and seductive,with great structure and a silky texture; this celebrated crus is noted for its extraordinary completeness and personality
”The Langhe’s most ancient bottle…carries the wording Cannubi 1752….The Cannubi, the cru par excellence, overshadows with its historic prestige the other vineyards in the commune (of Barolo).” Atlante delle vigne di Langa, edited by Carlo Petrini, Slow Food Editore, 1990. At the centre of the Cannubi hill, our vineyard. In 1969 we set up, in collaboration with the university of Changin, the first Barolo vineyard laid out terraces, in order to recoup a great position with a slope of over 50%. Our Barolo Cannubi is born only in the years that we deem excellent.
Dating back to the 1700s, the oldest single vineyard, or cru, within the commune of Barolo is Cannubi. Of the five parcels that form Cannubi, the most esteemed is Cannubi proper, where Michele Chiarlo owns 4.5 acres of vines that are more than 20 years old. Chiarlo’s Cannubi plot is the first Barolo vineyard planted to terraces, which were created to maximize an exceptional hillside exposure with a more than 50-degree gradient. In winemaking, after high-temperature fermentation on the skins for two weeks, the wine is aged for two years in 700-liter oak tonneaux and 15 months in bottle before release.
CONSUMPTION PERIOD: it reaches its peak after 5-6 years and ages marvellously for up to at least 20 years SERVING TEMPERATURE: 17°-18°C ACCOMPANIMENTS: important dishes of red meat and game, excellent with ripe, hard cheese