Winery Marchesi di Barolo

The historic cellars date to the era of Marchesa Giulia di Barolo; modern Barolo production was shaped in the first half of the 19th century. In 1929 Pietro Abbona took over the cellars and the estate received international awards during the 20th century. Since 1973, at Gino Veronelli's invitation, historic Barolo crus such as Cannubi have been vinified separately. ([marchesibarolo.com](https://marchesibarolo.com/en/history))

Focus on terroir and respect for historic crus: hand harvest with grape selection in the vineyard; selective destemming and targeted maceration (15–18 days); fermentation at controlled temperatures (about 24–26 °C). Aging includes a period in vitrified concrete tanks and roughly two years in wood (first year in French barriques with a balanced percentage of new wood, second year in large Slavonian oak barrels), followed by bottle rest. (description pertains to the Barolo Cannubi). ([marchesibarolo.com](https://marchesibarolo.com/pdf/en/cannubi.pdf?utm_source=openai))

Cannubi is the long, gradually rising hill at the center of the Barolo appellation; soils from the Serravallian and Tortonian periods (Sant'Agata fossil marls: clays, fine sands and calcareous components) give structure, finesse and longevity. The Langhe area is part of the UNESCO World Heritage site (2014). ([marchesibarolo.com](https://marchesibarolo.com/pdf/en/cannubi.pdf?utm_source=openai))