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"The 2012 Barolo Cannubi Boschis opens with beguiling aromatics redolent of crushed rose petal, spices, mint and new leather. Wonderfully layered and nuanced, especially for the year, the 2012 offers good freshness to match its inviting, supple fruit. I would prefer to drink it sooner rather than later, while its alluring, open-knit personality is on full display. In 2012, the fruit tends towards the redder end of spectrum, unusual for Cannubi Boschis, which usually tends towards darker shades of expression. The 2012 is perfumed, lithe and super-classy from start to finish."
94 Points Vinous Media
"Enticing scents of pressed rose, wild berry, scorched soil, leather and menthol take shape in the glass. The juicy, savory palate doles out red cherry, crushed raspberry, licorice, baking spice and grilled herb alongside ripe, velvety tannins. It’s already approachable and will drink well for several more years. Drink through 2022."
94 Points Wine Enthusiast
"The 2012 Barolo Cannubi Boschis is a solid and tighter wine compared to the 2012 Le Vigne. Having said that, it veers close to being too austere and hard-bodied, especially at this young stage of its life. Of Sandrone's two new Barolo releases, this wine definitely needs more time to evolve and soften with extra years of bottle aging. The tannins are more evident and the wine's firm backbone acts to support dark fruit flavors with distant accents of spice, licorice and tobacco. The 2012 Luciano Sandrone wines are very good, but remain far from the amazing heights achieved by this historic winery in the best years. Like many of the wines from this vintage (across the various townships that make up the appellation), they are slightly less expressive and they speak at a lower volume."
94 Points Wine Advocate
"With a core of cherry flavors and assertive tannins, this Barolo is right out of central casting. Accents of mint, tar, tobacco and tea add dimension. The finish is linear and firm. Fine acidity keeps this focused and long. Best from 2020 through 2035."
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.