- Barolo DOCG
- 100% Nebbiolo
- Spontaneous fermentation from indigenous yeasts
- Maceration and alcoholic fermentation in open steel tanks
- Malolactic fermentation and ageing in French oak tonneaux of 500 liters
- The 2008 Cannubi Boschis "sibi et paucis" was aged a further 6 years after the original release date of September 2012 in the perfect conditions of Luciano's personal winery cellar.
- From the first vintage of 1985 Cannubi Boschis, from 2013 and beyond ALESTE
- Vineyard in the village of Barolo: Cannubi Boschis
- Alcohol: 14,5%
- Recommended drinking time:
2018 - 2043
Cannubi Boschis Barolo 2008
The Sandrone Barolo Cannubi Boschis 2008 speaks clearly of its terroir of origin, culminating in a wine both harmonious and exuberant, pleasing and full of personality.
In the glass, the intense garnet color is accentuated by delicate orange reflections.
On the nose, the aromas give definitive and complex notes: first of all floral aspects such as dried roses and aromatic herbs, then fruity ones such as strawberry jam, dried fruits and finally almonds. These are followed by ethereal sweet spices: vanilla, licorice and nutmeg.
In the mouth, the wine is warm and enveloping, with excellent harmony and still a subtle contrast between alcohol and acidity. In the end, the aftertaste shows harmonious, evolved hints of vanilla and licorice.
Though it is still young, it has great structure and potential for long cellaring.
Ratings for the vintage 2008
Wine Advocate 95 points
Stephen Tanzer 95+ points
James Suckling 94 points
Vinous 95 points
Wine Spectator 93 points
Falstaff 99 Punkte
Gambero Rosso 3 bicchieri
Bibenda.it 5 grappoli
Vini Buoni d`Italia 4 stelle
Enogea 89 points
L'espresso 18/20 points
I Vini di Veronelli 3 stelle
Evolution of the vintage 2008
The adjective that best describes 2008 is "classic." From a climactic point of view, this vintage takes us back to the 1970s, with a rainy spring, followed by a gradual stabilization of the climactic conditions over the summer that allowed us to achieve an excellent maturation and a unique balance of acid and tannin. This vintage rewarded those whose vines are in the best zones and those who invested in the work necessary to bring the fruit to full maturity during a cool, slow yet variable vegetative cycle.
The harvest was between the 6-8 October.
As happens often, our most important vineyard gave us very pleasant surprises whose results only become more concrete with the passage of time