Luciano Sandrone – Barolo DOCG Cannubi Boschis 2011
€150.00
| YEAR | 2011 |
|---|---|
| Producer | Luciano Sandrone |
| APPELLATION | Barolo DOCG Cannubi Boschis |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Sustainable |
Luciano Sandrone defines himself a “garagiste”, as his first vintages are produced in the 70s in his own garage.
A great passion for wine, that brought him to fully dedicate himself to wine, in spite of the expensive and competitive area he was working in: Barolo.
Today, Luciano Sandrone is one of the most important “young” realities of Barolo, renowned for the care and respect they put in bringing out the purest and most honest version of the grapes and terroirs they work.
Barolo Cannubi Boschis is the “cru” of the company, produced by Sandrone individually since 1985. The vineyards are located 250 meters above sea level. within the Boschis “sub-area” of MgA Cannubi; they have south and south-eastern exposure on soils of calcareous marl and sandy layers. Cannubi, one of the most historic and most famous “crus” of Barolo is a rare peculiarity. Here the “geological zones” that characterize the area’s soils: the oldest Elvetian and the younger Tortonian, meet and merge, giving life to wines capable of combining structure and elegance, complexity and approachability.
Since 2013, Sandrone’s Barolo Cannubi Boschis has changed its name to “Aleste”, from the names of the two grandchildren of the founder.
A wine that, despite its long aging potential, immediately expresses a very rich variety of aromas: dark fruit, spices, moist earth and a balsamic note.
Perfect with complex preparations of red meats, aged cheeses, tasty cold cuts.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Moderate intervention, preference of agronomic techniques over chemical compounds.
Spontaneous fermentation, malolactic fermentation and aging in French oak barrels (partially new) for 26 months, then in bottle for 15 months.
