2019 Brezza Barolo - Cannubi

Giacomo Brezza and his father Antonio created their family winery in the town of Barolo in 1885 and first bottled under the family name in 1910. The current proprietor, Enzo Brezza, is the fourth generation to direct the winery. Farming is certified organic, and the house style is what might be called “updated traditional”: fermentation in temperature-controlled stainless steel tanks with relatively long macerations (about a month for this wine) and aging in large, used barrels (1500-3000 liter Slavonian oak botti here). Cannubi is arguably the most historic and famous cru, or vineyard area, in Barolo. (In Barolo and Barbaresco, as in Burgundy, a cru is shared by multiple growers.) According to Slow Food’s A Wine Atlas of the Langhe, the oldest known bottle from the area is from 1752 and lists “Cannubi” on the label, testifying to the centuries-long reputation of the vineyard. Cannubi’s soils are a mix of clay, limestone, and sand coming from the two main geological types in the Barolo