Carlo Viglione - Barolo Cannubi Muscatel produced in the homonymous vineyard located in the village of Barolo. Last production cause regret.
Out of stock

Carlo Viglione – Barolo Cannubi Muscatel – 2017

Cannubi is certainly Barolo’s most famous vineyard, a natural meeting of two different types of soil (sand and clay) for wines of unique depth. Its highest point is called Cannubi Muscatel, since 2003 Giulio Viglione had on loan the oldest part of the vineyard (80 years old plants!) to the Municipality of Barolo from which he produced his namesake wine, until 2020 when it was decided to take it all out to make room for new vines and take care of the land. Only one thousand bottles are produced, the grapes are fermented in 25 Hl steel vats and macerated on skins for 20-25 days and then aged in used tonneaux for the following 36 months. A Barolo that preserves that magic given by the terroir of elegance and structure, fragrances of fruit and very soft on the palate, tight tannins and a long, sometimes sweetish finish. One of the last vintages ever, with a short but intense history. Do not miss it!

  • Producer: Viglione Carlo e Figli
  • Name: Barolo Cannubi Muscatel
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2017
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml
  • Production: 1000 bottles

Productive Notes: fermentation and maceration in steel tanks for 20-25 days followed by aging in tonneaux for 36 months.

Wine naturally contains solphites

88,00€

Out of stock

Description

Clinging to the footsteps of the past, this is how the Viglione family has built its identity over the decades in a land of great wines such as the Langhe. The winery is located in the hamlet of Bussia in Monforte d’Alba, inside the production area of Barolo, and it was right here that the grandfather of the current owner Giulio Viglione planted in 1915 the first vineyards where grapes were destined to be sold only. The first label was produced in 1964, since then their dedication to wine has become stable with only 12000 bottles produced each year, only 4 hectares of property where they grow the native varieties Nebbiolo, Barbera and Dolcetto. Super traditional Langhe style in the true sense of the word, manual Bio practices in the land and 70 year old vineyards with low yields, during vinification long fermentations induced by indigenous yeasts and aging are carried out in large barrels. Real living examples of how they used to work in the past.

You may also like…