The Story
The grandest cru of the Rinaldi Family is their holding in Cannubi, which is made from the single greatest vineyard in the village of Barolo, as well as one of the most famous individual crus in the entire region. Cannubi was the first vineyard name to be famous in the Barolo region, and to this day a bottle of 1752 Cannubi is still treasured by the wine-producing family of Manzone, and is considered the oldest, extant bottle of Barolo still in existence.Â
The vineyard is most famous for the fabulously perfumed wines that it produces, for Cannubi is not the most powerful cru in Barolo, and much like Romanée-Conti in Burgundy, it is cherished for the fabulously complex aromatics and round, suave palate impression that it provides when fully mature. This is not to say that Piera and Paula Rinaldi’s Cannubi is a delicate wine, for it is a deep, intensely-flavored and concentrated Barolo of great pedigree and elegance- once it is fully mature. Like the Rinaldi Brunate bottling, eight to ten years is required in top vintages, and the wine is really at its blazing best at age fifteen to twenty. (And, Jacob says, with a flash decant, it's also delicious right now!)
Description
The grandest cru of the Rinaldi Family is their holding in Cannubi, which is made from the single greatest vineyard in the village of Barolo, as well as one of the most famous individual crus in the entire region. Cannubi was the first vineyard name to be famous in the Barolo region, and to this day a bottle of 1752 Cannubi is still treasured by the wine-producing family of Manzone, and is considered the oldest, extant bottle of Barolo still in existence.Â
The vineyard is most famous for the fabulously perfumed wines that it produces, for Cannubi is not the most powerful cru in Barolo, and much like Romanée-Conti in Burgundy, it is cherished for the fabulously complex aromatics and round, suave palate impression that it provides when fully mature. This is not to say that Piera and Paula Rinaldi’s Cannubi is a delicate wine, for it is a deep, intensely-flavored and concentrated Barolo of great pedigree and elegance- once it is fully mature. Like the Rinaldi Brunate bottling, eight to ten years is required in top vintages, and the wine is really at its blazing best at age fifteen to twenty. (And, Jacob says, with a flash decant, it's also delicious right now!)
