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:
|
70%
Croatina, 20% 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
and stored in barriques.
|
| THE MATURATION:
|
it lasts
12-14 months in Allier, Nevers, Fontainebleau and
Limousin barriques. It continues in stainless steel
vats for further 8-10 months. The wine rests for 18
months in the bottle before its sale.
|
| THE WINE:
|
on the eye
it has an intense ruby-red colour with violaceous
hues. O the nose it is broad and tangy with elegant
violet, wild rose, morel, plum and spices aromas.
On the palate it is dry, full-bodied,austere but harmonic.
It has structure and personality; it is pleasantly
tannic.
|
| ANALYTICAL DATA:
|
alcohol
13,5°; total acidity 6,50; ph 3,40; sugar 0,66;
dry extracts 29,40 gr/l.
|
| STORAGE:
|
5
- 7 years in bottles stored on their side, in a fresh
and dark place. It will reach its best 3-4 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
Riserva D.O.C. |
|
