The story has it, that in ancient
times the inhabitants of the present Canevino commune were
well known in the area for hemp growing and that the present
name of this commune derives from that old activity (hemp=Canapium
or Canabium in Latin). Vines were later planted extensively
in this area and Canevino (the ancient Canabium), thanks
to its location and to the soil composition, soon became
famous for the quality of its Croatina, Pinot Noir and Barbera
grapes and for the red, rich wine made by their blend. This
wine was recently rewarded with the D.O.C. status. The Caseo
Estate, being located in the heart of the Canevino commune,
decided to name its unmatchable Oltrepò Pavese Rosso
wine, Canabium, as a tribute to its original Latin name.
| THE GRAPES:
|
60%
Croatina, 30% Barbera, 10% Pinot Noir, all grown in
the Caseo Estate.
|
| THE VINEYARDS:
|
all located
on a hill sloping down from 450 to 350 metres in elevation.
They are trained with the guyot and cordon systems.
The soil is calcareous, approximately 30 cm deep,
based on a marl (clay) layer. They have an optimal
exposure to the sun with a temperature range of 15-17
degrees day/night.
|
| THE FERMENTATION:
|
overripe
grapes are harvested manually at the end of October
with a progressive method: Pinot Noir first, Barbera
second and Croatina last. These grapes are fermented
separately in stainless steel vats with a long contact
of the juice with the skins, thus giving origin to
three wines that are blended within the end of November
to form the Canabium wine.
|
| THE MATURATION:
|
10% takes
place in barriques for 8 months, 90% in stainless
steel vats for 8-10 months and continues for 16 months
in the bottle before its sale.
|
| THE WINE:
|
on the eye
it has a ruby-red colour with violaceous hues. On
the nose it has red fruits, morel and plum flavours
with a slightly spiced, tangy and long lasting bouquet.
On the palate it is warm, medium bodied, well balanced,
pleasantly tannic.
|
| ANALYTICAL DATA:
|
alcohol
13.5%; total acidity 6.00; ph 3.45; dry extracts 26
gr/l.
|
| STORAGE:
|
4-7 years
in bottle stored on their side in a fresh and dark
place. It will reach its best 3 years after the vintage.
|
| FOOD COMBINATION:
|
served at
18°- 20°, it is ideal with red meats, game,
mature/aged cheeses.
|
THE
TRADITION
AND THE SCIENCE
OF WINE |
|
|
|
|
Canabium |
Oltrepó Pavese Rosso D.O.C. |
|
