Michele Chiarlo's Barolo Cannubi 2021 comes from Barolo's most legendary cru and perfectly illustrates why Cannubi is so highly regarded. Old Nebbiolo vines on chalky, sandy marl soils produce a wine with intense red fruit, roses, spices, subtle tobacco, and toasted nutty notes. The structure is powerful yet silky, with lively acidity and a very long finish.
Thanks to the exceptional quality of the 2021 vintage, this is a Barolo with great ageing potential: already impressive after decanting, but above all a wine that will continue to develop beautifully over the next 10–20 years.
The Barolo Cannubi 2021 immediately demonstrates why Cannubi is so legendary. The nose reveals layers of rose petals and rosehip, ripe raspberry and strawberry, plums, some exotic spices, licorice, and a hint of sweet tobacco. On the palate, the wine is full-bodied yet refined: ripe raspberry, strawberry compote, cherries, a touch of blackcurrant, cake spices, licorice, balsamic notes, a hint of mint, and toasted hazelnut. The structure is powerful yet perfectly ripe, with fine-grained tannins and a lively yet integrated acidity. The finish is long and layered, with a combination of red fruit, tobacco, spices, and nutty notes.
The Cannubi vineyard is located in the historic cru in the heart of the Barolo municipality and is often called the appellation's most famous hill. The combination of altitude, exposure, soil, and microclimate produces Barolo wines of great finesse and depth. For his Barolo Cannubi, Michele Chiarlo owns a plot in Cannubi "proper," the most prized part of the hill, covering approximately 1 hectare within the Cannubi hill. The vineyard is situated on a steep, terraced slope with an angle of inclination of over 50 degrees, and its exposure is primarily south to southwest – ideal for the full ripening of Nebbiolo, at an altitude of around 240 meters above sea level. The soil consists primarily of calcareous marl of Tortonian and Helvetian origin, with over 30% sand, low in organic matter but rich in microelements such as iron and magnesium – soils that impart both elegance and structure.
The vines were planted between 1958 and 1990, so predominantly old vines, with a planting density of approximately 4,500 vines per hectare. The vines are pruned according to the Guyot system. At the end of summer, bunches are pruned, leaving an average of 5–6 bunches per vine. This combination of old vines, low yields, and exceptional terroir is the basis for the concentration and precision you taste in the glass.
The 2021 vintage was a great Barolo vintage. Many producers and wine writers consider it one of the best modern vintages for Barolo. The winter was cold and relatively dry, with significant snowfall that replenished the soil's water reserves. Spring was cool with some rain; there was a risk of local frost, but damage was limited in the better vineyards. The summer was warm and dry, but without extreme heat waves – ideal for slow, even ripening. The autumn was clear with relatively cool days and crisp nights, crucial for fragrant Nebbiolo while maintaining acidity.
For Nebbiolo in Barolo, this meant perfectly ripe tannins, beautiful fruit concentration, and simultaneously lively freshness – exactly what you want in a great Barolo with long aging potential. The grapes for Cannubi 2021 were traditionally harvested late, around October 10–12, entirely by hand, and carefully selected for quality, in line with the classic Nebbiolo harvest period in Barolo.
The winemaking process is classic and careful, with a strong focus on finesse rather than brute force. Fermentation takes place in large wooden vats (tini di rovere) with approximately 20 days of skin contact. The skins are gently moistened to achieve elegant extraction of color, tannins, and aromas. Malolactic fermentation takes place in wood to soften the acidity without losing freshness. Maturation takes place for 24 months in large, medium-capacity oak barrels, followed by approximately one year of bottle aging in the cellars before the wine is released.
This traditional yet refined method produces a Barolo with deep structure, but also with a remarkably silky texture.
Food and Wine Pairings: Barolo Cannubi 2021 is a true gastronomic wine. Here are some suggestions to best bring out the wine's character:
- Classic Piedmontese combinations: Tajarin al ragù (fine Piedmontese egg pasta with beef or game ragù), Brasato al Barolo (braised beef in red wine sauce), Vitello tonnato with richer accompaniments (as a main course)
- Dishes with Piedmontese truffle (especially white truffle over risotto or pasta)
- Meat & Game: Rack of lamb or slow-cooked lamb with rosemary and garlic, Venison steak or roe deer with a red fruit or balsamic sauce, Wild boar stews or osso buco with a rich, dark jus
- Dishes without red meat: Risotto with mushrooms (porcini), truffle or old cheese, Roasted vegetables from the oven with herbs and Parmesan, Richly filled lasagna with mushrooms and old cheese
- Cheeses: Aged Parmigiano Reggiano or Grana Padano, Mature, hard farm cheeses, very old cheeses, where the saltiness and umami perfectly complement the complexity of the wine
Ideally serve the wine at 16–18°C in a large Burgundy or Barolo glass and decant young bottles (certainly up to 2030) well in advance to allow the bouquet to fully develop.
