VINEYARD CHARACTERISTICS

MGA: Canova

Grape variety: Nebbiolo;

Surface area: 0.44 ha;

Altitude: 300 m a.s.l.;

Exposure: South-West;

Geological origin: Fossiliferous Sant’Agata Marls – more or less sandy grey-blue marls, with local sandy-conglomeratic intercalations;

Soil type: Typic Ustorthent, fine and calcareous, on hillside slopes;

Year of planting: 2014;

Training system: Vertical trellis;

Pruning system: Guyot;

VINIFICATION AND AGING

Once transported to the winery, the grapes are destemmed and crushed. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks for at least one week, maintaining a constant temperature between 28-32 °C.

After drawing off and racking, the wine is kept on the fine lees (sur lies) at a temperature of 20-22 °C for a period of at least two months, where it completes malolactic fermentation.

Then begins the aging period which lasts about 50 months, part of which is spent in barriques of 225L oak.

Finally, more than three years after the harvest, the Barbaresco DOCG RISERVA CANOVA is bottled and, after a further period of bottle aging, is released for sale.

ORGANOLEPTIC CHARACTERISTICS AND TERROIR

The Barbaresco Riserva Canova is born in the municipality of Neive, from vines planted in 2014 grown at an altitude of 300 meters on calcareous soils composed of the typical fossiliferous Sant’Agata Marls. Our Canova vineyard stands out for its soil composition,
characterized by distinctive red streaks. This feature yields a wine
of great potential, boasting intense aromas of violet and remarkable
persistence. On the palate, it is distinguished by austere yet wellintegrated tannins, making it well-suited for extended ageing in
cellar, promising complexity and finesse over time.

Bouquet: The nose is complex and intense, featuring notes of violet, oak, and
sweet spices.

Palate: On the palate is persistent with firm, well-integrated tannins, showing no bitterness or astringency.

FOOD PAIRINGS

Due to its imposing structure and complexity it proves to be an exceptional pairing for fine dining: ideal alongside succulent, slow-cooked red meats, stewed game, fresh pasta dishes with rich ragùs, brown stock risottos, fondues, and aged cheeses.

Serving temperature: 18 °C