The Barolo Sarmassa by Marchesi di Barolo was born in Sarmassa and is exposed to the South-East, on a well-sloping hillside. Here the soil has typical characteristics of the soils of the Helvetian period: mainly very compact calcareous-clayey and a truly remarkable percentage of skeleton (stones). The high presence of stones, associated with clay, limits the vegetation of the Nebbiolo vine and predisposes the vines to be readily affected by climatic variations, favoring the perfect ripening of the bunches. Barolo Cannubi is produced by Marchesi di Barolo, one of the historic wineries of the Langhe, which contributed decisively to creating the myth of this great wine. Even today it represents an important reality in the area and manages over 200 hectares between Langhe, Roero and Monferrato. Within the area of ​​the Barolo denomination, it has historic vineyards in famous crus: Cannubi, Sarmassa and Costa di Rose, which it vinifies separately, creating labels with a typically territorial face. The Cannubi area is located north-east of the ancient village of Barolo and covers a hill where soils from the Helvetian and Tortonian periods mix, creating bluish-grey marl rich in magnesium and manganese carbonates. Well exposed to the sun and protected by the highest hills that surround it, Cannubi has always been recognized as one of the most suitable areas ever for producing a great Barolo, intense, harmonious and elegant. The vineyards face east and south-east and are trained using the Guyot system with a density of approximately 4000 vines per hectare. Fermentation takes place at a controlled temperature in steel tanks, with maceration on the skins for about ten days. The wine then matures for about two years, partly in 30-35 hectoliter Slavonian oak barrels and partly in medium toasted French oak barriques.