Azienda Agricola Brezza Giacomo e Figli, a prestigious reference from the Barolo appellation, has owned vines since 1885. The estate’s first vintage was in 1910. Having always been driven by the same passion and lasting know-how, the estate is now managed by the fourth generation of the Brezza family. Planted in the historic heart of the Barolo appellation, in the Coni province in Piedmont, northern Italy, l’Azienda Agricola Brezza is located at 500 metres from the entrance of the Barolo village and produced on these lands of sublime Italian wines.
The Azienda Agricola Brezza estate covers a total surface area of 31 hectares, 20 of which are vines classified in DOCG (Denominazione di Origine Controllata e Garantita) or in DOC (Denominazione di Origine Controllata). The vines at Azienda Agricola Brezza are located on some of the appellation’s most prestigious plots in the communes of Monforte, Novello and Alba. L’Azienda Agricola Brezza notably owns a parcel in Cannubi, which is one of the most renowned crus in Barolo and the oldest Italian cru, with recognition officially granted in 1752. The estate is operated through certified organic farming. Bringing together tradition and innovation, Azienda Agricola Brezza seeks to offer wines that express of the typicality of the Langhe hills, the characteristics of the grape varieties and the of the various terroirs in Barolo.
Cannubi 2015 is produced from its eponymous vineyard, which longstanding reputation has lasted for centuries. The terroir has a unique sandy, clayey and silty character and is southeast-facing. This estate is famous for producing very great wines.
Winemaking and ageing
After the manual harvests, during which the grapes are meticulously selected, the berries are taken to the cellar. After destemming, the fruits are crushed, then placed into thermoregulated stainless steel tanks to start the fermentation process. This stage lasts for around 7 to 8 days, with temperatures at around 26°C. Maceration lasts for 10 to 15 days, with regular pumping over. Malolactic fermentation is then carried out in concrete tanks at temperatures of around 18°C. To finish, the wine ages in Slovenian oak barrels for 2 years before ageing in bottle for an additional year at 15°C.
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