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Luigi Einaudi Barolo Cannubi 2007

Nebbiolo from Barolo, Piedmont, Italy
  • RP93
  • WE93
  • WS91
14% ABV
  • JS94
  • WS93
  • WE92
  • JS94
  • WE93
  • RP91
  • JS96
  • WS93
  • W&S93
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14% ABV

Winemaker Notes

Born in the Cannubi vineyard of the Einaudi estate in the Cannubi area of Barolo at 220 mts., positioned South South-East. The land is composed of grey white Sant'Agata marne rich in sand. A wine of great class that expresses the elegance of the territory, of a brilliant garnet red turning slightly amber with time, exuberant in its fragrance of fruit and spices, of great body, full and velvety with a long final taste of "goudron" and spices. Twenty four of the thirty six months of maturation in French Allier barriques, thereafter a long period in bottles to complete the ageing.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2007 Barolo Nei Cannubi is a dark, hulking wine of uncharacteristic power and richness. Waves of dark fruit completely cover the palate in a bold style that sits on the razor’s edge of overripeness. The due south facing Cannubi vineyard seems to have been somewhat penalized in 2007. Anticipated maturity: 2017-2027.
WE 93
Wine Enthusiast
From one of Barolo’s most celebrated and historic estates, this elegant Cannubi expression offers toasted notes of hazelnut, vanilla, cherry and chocolate over a lean, streamlined mouthfeel. The intensity of this wine and its endurance on the palate is remarkable.
WS 91
Wine Spectator
The black cherry and dark plum flavors are in a firm grip of tannins in this muscular, beefy red. Eucalyptus and cedar flavors add interest as this tightens up on the finish. More like 2006 than 2007 in character. Best from 2015 through 2035.
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Luigi Einaudi

Luigi Einaudi

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Luigi Einaudi, , Italy
Luigi Einaudi
It all began in 1897, when 23-year-old Luigi Einaudi (Italy’s first President) purchased the first of the Einaudi estates at San Giacomo. Today, the President’s descendants have chosen to maintain continuity with their extraordinary heritage while looking to the future, turning the oldest wine property in the Dogliani area into a cutting-edge classic. Granddaughter Paola Einaudi, her son Matteo Sardagna, and Giorgio Ruffo – together with technical director Lorenzo Raimondi and winemaker Beppe Caviola – have proven a winning team. Today, the total surface of the property (10 farmsteads) is 358 acres, 111 of which are under vine. The vineyards, in turn, are subdivided into seven terroirs. Four of these are in Dogliani (four hills, one of which is the Vigna Tecc cru, another the premier area of San Luigi), while Barolo comprises two crus (Terlo and Cannubi). Terlo is part of the estate’s original nucleus (marly-calcareous soil at 984 feet above Cannubi hill, at an altitude of 722 feet above sea level), provide a Barolo of superb breed and longevity. The underground winery, located at Tecc and completed in 1993, was gradually doubled in size and provided with state-of-the-art barrel cellars, sophisticated humidity and temperature control systems, and a new-generation bottle cellar stocking over 240,000 bottles.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

WWH123053_2007 Item# 111482

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