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Viinin Kuvailu
The Story
Since the first beginning of his story, Luciano Sandrone has always had a clear philosophy of quality in mind, which has always been fully shared with his wife Mariuccia, his brother Luca and his daughter Barbara. Year after year this philosophy has been refined. Please click on the images to learn more.
An iconic wine. From the very first bottling in 1985, Luciano always believed in the unique and distinctive potential of the Cannubi hill, and that he wanted to express this potential by way of a separate vinification. This bottling pays homage to the richness and elegance of the favored Cannubi site in the heart of the Barolo. The optimal soil and climate conditions, harvest after harvest, have brought forth a wine that has drawn international attention since its first release.
Sandrone's Barolo Cannubi Boschis is grown in a specific sub-section of the Cannubi hill. Cannubi extends north from the village of Barolo and has been planted to Nebbiolo on its south and east exposures for at least a century. It runs approximately southwest-northeast and is entirely inside the commune of Barolo, from which it displays the characteristics of wines from this village: profound aromatic complexity and comparatively softer tannins in relation to vines grown in Monforte or Serralunga. The “Boschis” subzone of the Cannubi (also known, historically, as Monghisolfo) is near the northern end of the hill, and is located directly across the little valley from the Sandrone winery building. The Cannubi Boschis subzone has a particularly good exposure to the south and southeast in a small bowl or “conca” that helps hold the warmth in the early morning. Its soils are sea deposits of calcareous clay, not very deep, with good drainage.
Each lot of the vineyard is vinified separately, and after destemming and light crushing, the must is covered with CO2 for a gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native yeasts. A gentle maceration takes place in upright open-top steel tanks for the first 9-10 days of alcoholic fermentation. Immediately after alcoholic fermentation, which takes 28-30 days, malolactic fermentation takes place in 500 liter French oak casks. The wine is aged in these casks for 24 months, followed by 18 months bottle aging. Around 800 cases are produced in a typical vintage.
Vuosikerta 2010
Italy Outstanding – A vintage with first-rate wines from seemingly everywhere in the Barolo and Barbaresco zones, both from famous producers and many unheralded ones. Beautiful balance, expressive aromatics, excellent varietal character and outstanding persistence. Power, grace and structure, from moderately priced wines all the way to the most expensive cru offerings. The 2010s will age for 20-30 years without a problem in most cases, and a few wines will age even longer.