Can you be Cannubi? A great post on how the subzone designations are applied in Barolo Cannubi

best barolo cannubiPosting from the road today in Boulder, Colorado, where I spoke at an in-store Franciacorta tasting yesterday at the Boulder Wine Merchant and where I’ll be leading a formal seminar and tasting of 11 Franciacorta wines today for trade and consumers.

But I just had to share this post by my new client in Piedmont, Tenuta Carretta: “The importance of being Cannubi (and its subzones).”

In it, the winery’s CEO (and my friend) Giovanni Minetti shares his insights into why it is virtually impossible to determine how many bottles of Cannubi and subzone-designated Cannubi are produced each year.

Alfonso had written a fantastic post on this very subject a few months back and now we’ve published Giovanni’s take on the situation.

Giovanni is a former president of the Barolo consortium and you might be surprised at what he had to share and say about the situation (one of the most hotly debated issues in Barolo today).

It’s a must-read for anyone trying to wrap their mind around Cannubi.

Check it out here.

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