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This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

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2004 Giovanni Canonica, Barolo, Paiagallo 1.5L

CellarTracker

88
Regular price $800
/

2004 Giovanni Canonica, Barolo, Paiagallo 1.5L

CellarTracker

88
Regular price $800
/
0 To Come

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These wines are currently on the way to Thatcher’s Wine. We have sourced them from some of our clients' private cellars, our friends in Europe, direct from the domaine or through our other trusted networks. On each product you will note an estimated time of arrival. Understand that these are only estimates, and to ensure that your wine arrives safely it may be longer. Utilizing this method allows us to offer some amazing wines and gives you the opportunity to secure them earlier. Upon arrival at TWC you will receive a notification and we will ship the wines to you.

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"There are producers of Barolo you find on some of the world's top wine lists and tables of sommeliers and winemakers...Canonica is one of them..."

Giovanni Canonica

Giovanni started his Domaine in 1983, a time where low intervention and healthy farming wasn't really part of the conversation in Piedmont. He didn't care, he didn't want to follow suit with what everyone was doing, even it meant being laughed at by fellow winemakers. He has one belief when starting, something he has stayed true to up until present time: "I want my Barolo to almost make itself”.

With just under 2ha production, the estate is small and most of the wine is exported to Japan, one of his first markets. His lineup consists of two Barolos and a Nebbiolo; The most 'famed' would be Paiagallo, located just above the town of Barolo at about 400 meters. Giovanni farms roughly 2ha of Nebbiolo here, with a sprinkle of Barbera reserved for friends and family. This part of Barolo has younger soils that traditionally produce lighter and more ethereal examples of Nebbiolo. When Giovanni started in 1983, he was crushing by foot and not using sulfur; resultantly, his wines were not commercially sold until 2000 as most people didn't have interest in wines being made this way, and it was mainly sold in bulk. He also then acquired a small plot from his father in law, in which he started making his Nebbiolo. He hasn't made changes to his philosophy since he started, low intervention, no herbicides or pesticides, low sulfur and copper use only in the vineyards when needed. In the cellar, the grapes are de-stemmed, followed by 30-40 day maceration in a vertical press, then fermented in cement tank and used Slavonian oak.

Meet the Producer

Giovanni Canonica

"There are producers of Barolo you find on some of the world's top wine lists and tables of sommeliers and winemakers...Canonica is one of them..."

Giovanni started his Domaine in 1983, a time where low intervention and healthy farming wasn't really part of the conversation in Piedmont. He didn't care, he didn't want to follow suit with what everyone was doing, even it meant being laughed at by fellow winemakers. He has one belief when starting, something he has stayed true to up until present time: "I want my Barolo to almost make itself”.

With just under 2ha production, the estate is small and most of the wine is exported to Japan, one of his first markets. His lineup consists of two Barolos and a Nebbiolo; The most 'famed' would be Paiagallo, located just above the town of Barolo at about 400 meters. Giovanni farms roughly 2ha of Nebbiolo here, with a sprinkle of Barbera reserved for friends and family. This part of Barolo has younger soils that traditionally produce lighter and more ethereal examples of Nebbiolo. When Giovanni started in 1983, he was crushing by foot and not using sulfur; resultantly, his wines were not commercially sold until 2000 as most people didn't have interest in wines being made this way, and it was mainly sold in bulk. He also then acquired a small plot from his father in law, in which he started making his Nebbiolo. He hasn't made changes to his philosophy since he started, low intervention, no herbicides or pesticides, low sulfur and copper use only in the vineyards when needed. In the cellar, the grapes are de-stemmed, followed by 30-40 day maceration in a vertical press, then fermented in cement tank and used Slavonian oak.

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