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Gianni(Giovanni is the name of his father) produces stunning wines from only 1.5ha vineyards in Paiagallo and new in Grinzane Cavour(his wife's family vineyards).

All the works are traditional and natural both in the vineyards and the cellar. The one of the most healthy vineyard in this area is totally free from herbicides, pesticides or fertilizers. 40 days maceration, using only indigenous yeasts, vertical hand press, then aged in cement and slavonian oak.

Production is extremely small. He didn't release any bottle in the beginning, and several hundred bottles had been released in early 2000's, and around 6000 bottles even today. He will not release the wine in case that he is not satisfied with quality of grape.


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4818 GIOVANNI CANONICA BAROLO PAIAGALLO 2014 750ml 4817 GIOVANNI CANONICA BARBERA D'ALBA 2016 750ml 4268 GIOVANNI CANONICA BAROLO PAIAGALLO 2013 750ml
Price HK$1,400.00
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Price HK$880.00
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Price HK$1,800.00
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4818 GIOVANNI CANONICA BAROLO PAIAGALLO 2014 750ml 4817 GIOVANNI CANONICA BARBERA D'ALBA 2016 750ml 4268 GIOVANNI CANONICA BAROLO PAIAGALLO 2013 750ml
Paiagallo is Giovanni Canonica's original vineyards. Gianni produces stunning Barolo from this vineyard. All the works are traditional and natural in the vineyards and cellar. The vineyard is totally free from herbicides, pesticides or fertilizers. 40 days maceration, using only indigenous yeasts without any additives, vertical hand press, then aged in 20hl slavonian oak. Barolo enthusiast must experience this. Gianni Canonica produces stunning wines from only 1.5ha vineyards in Paiagallo and new in Grinzane Cavour. 2016 Barbera reached 15.5 alcohol with thick and gorgeous texture. It was required several years for ageing in the beginning, and now the wine began to show good integration. Paiagallo is Giovanni Canonica's original vineyards. Gianni produces stunning Barolo from this vineyard. All the works are traditional and natural in the vineyards and cellar. The vineyard is totally free from herbicides, pesticides or fertilizers. 40 days maceration, using only indigenous yeasts without any additives, vertical hand press, then aged in 20hl slavonian oak.
   
 
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