- 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 2011 Cannubi Boschis "sibi et paucis" was aged a further 6 years after the original release date of September 2015 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:
2020 - 2040
Cannubi Boschis Barolo 2011
The peculiar growing season of 2011 – a relatively cooler spring and summer, then torridly hot from early August thru the end of the harvest – gave textbook examples of warm-season Nebbiolo character.
The nose is seductive, very fruit forward with great floral and licorice notes. On the palate it is voluptuous and seductive, with long, sweet red fruit, fine tannins and beautiful balanced freshness. As the wine opens, balsamic and spice notes emerge.
There are plenty of ripe, soft tannins and subtle hints of wood. The finish is long and clean. This is a Cannubi Boschis to enjoy relatively young, though a few more years in the bottle will not hurt.
Ratings for the vintage 2011
Wine Advocate 95 points
James Suckling 94 points
Vinous 95 points
Wine Enthusiast 96 points
Falstaff 97 Punkte
I Vini di Veronelli 3 stelle
Evolution of the vintage 2011
2011 was a particular and unique vintage. Early spring was hot and the bud break was approximately 20 days ahead of normal. The season that followed had the same rhythm of anticipating by 20 days the flowering and berry set.
May and June continued hot and the plants remained well ahead of the historical norms for development. Cooler weather in July, accompanied by several rain showers helped mitigate the torrid growth and refresh the thirsty plants.
However, a torridly hot second half of August was followed by an equally hot beginning of September; it was called “the warmest September in 150 years.”
The result was exceptionally ripe fruit; if the vineyard work had been too aggressive in reducing yields the results were fruit bombs lacking in structure and freshness. Luciano and Luca were able to anticipate the needs of the vines, never cutting away too much and generally leaving more fruit to help slow the rapid accumulation of sugars.
By mid-September, the onset of lower night-time temperatures mitigated the warmth and allowed the wine to gain an excellent ripe tannin and good color, as well as truly interesting aromatic profile. Harvest was generally easy but most important was the work done in the vines in previous months.
Harvest took place from October 7th until 15th.