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Luigi Einaudi Barolo Cannubi 2008

Nebbiolo from Barolo, Piedmont, Italy
  • RP94
14% ABV
  • JS94
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14% ABV

Winemaker Notes

This Barolo's superb breed expresses the characteristic elegance of its terroir: brilliant garnet with orange hues, exuberant fruit and spice on nose and palate, luscious, full body and flavors, velvety texture, goudron and spicy finish.

Pairs with very rich, structured dishes worthy of its nobility.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2008 Barolo Nei Cannubi is striking. Freshly cut flowers, mint, spices and sweet red cherries are woven together in a rich, luxurious tapestry of undeniable class. The balance of richness and finesse is fabulous. Silky, polished tannins are barely perceptible, such is the elegance of the fruit. In 2008 the Cannubi is sumptuous, elegant, and flat-out beautiful. Anticipated maturity: 2016-2028.
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Luigi Einaudi

Luigi Einaudi

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Luigi Einaudi, Barolo, Piedmont, Italy
2008 Barolo Cannubi
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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

RPT21673410_2008 Item# 117990

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