Gabriele Scaglione 'Canaja', Barolo DOCG, Italy

Dried rose, red cherry, and earthy spice rise from the glass, layered with tar, leather, and a subtle mineral depth. 2009 Gabriele Scaglione 'Canaja', Barolo DOCG reflects a contemplative and classically structured expression of Nebbiolo, shaped by extended aging and a commitment to traditional craftsmanship. Rooted in a personal philosophy of authenticity and dedication, it embodies the producer’s pursuit of harmony, elegance, and enduring character.

Product Details:

• Winemaker/ Owner: Gabriele Scaglione
  
• Varietal: 100% Nebbiolo
  
• ABV: 14%
  
• Farming Practices: Practicing organic
  
• Vine Age: Average 30 years
  
• Elevation: 350 to 500 metres
  
• Training System: Guyot
  
• Harvest: Hand-harvested
  
• Aging: 24 to 30 months in oak
  
• Production: 1000 cases

Sensory Description:

The 2009 vintage shows the evolution of Nebbiolo with both structure and aromatic complexity. The nose opens with dried rose petals, red cherry, and hints of orange peel, followed by layers of leather, tobacco, and earthy undertones. On the palate, it is dry, full-bodied, and firmly structured, with well-integrated tannins that have softened into a velvety texture over time. Flavors of ripe red fruit, spice, and subtle truffle notes unfold alongside a persistent mineral core. The finish is long and refined, marked by savory depth, lingering spice, and a graceful, drying elegance that defines classic Barolo.

Winemaker’s Background:

Gabriele Scaglione is a dedicated artisan winemaker whose vineyards span some of the most revered sites in the Langhe. Returning to his family’s ancestral land after a career outside of wine, he embraced winemaking as a deeply personal journey. Working with indigenous varietals and practicing organic methods, he focuses on expressing terroir through meticulous vineyard care and thoughtful vinification. His wines reflect both tradition and individuality, shaped by passion, precision, and a profound respect for the land.

Serving Suggestions:

Serve at 18 to 20°C in a large Burgundy or Nebbiolo glass to allow full aromatic development. Decant for at least one hour before serving to soften tannins and раскры its complexity. Ideal with braised meats, roasted lamb, game, truffle dishes, and aged cheeses, it rewards slow enjoyment and thoughtful pairing.