" We don't sell the wine without touching the vine "
Wine from Creaciones Exeo
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At Exeo we want drinking one of our wines to transport you to the place where they come from, their landscapes, their people and, above all, their vineyards. That is why we put all our efforts into preserving the quality of our raw material, the vineyard, and its fruit as much as possible.
At Exeo we harvest all our plots by hand and collect the fruit in small boxes, respecting the integrity of the grapes so that they are able to transmit their character to the wine, to the glass.
It is a family winery, located in the urban center of Labastida, an initiative of Fidel Fernández Gibaja, who is followed by his sons Carlos, Fidel and his grandson Guillermo. The winery is part of the heritage of a dynasty of winegrowers with 24 hectares of its own vineyards, some of which are over a hundred years old.
The brothers put all their passion and knowledge into making wines, without forgetting the roots of Rioja Alavesa.
The vineyard is worked logically, respecting as much as possible the structures of the soils of its region and the identity that each grape variety acquires in each plot. They fight for clean cultivation without pesticides, seeking the greatest openness, intensity and purity of Rioja Alavesa, to which they add their constant interest in reinventing themselves. All of this results in the production of world-renowned wines, trying to convey their vineyards, their soils and their house in each bottle of wine they produce.
All of its vineyards are located in Labastida, Rioja Alavesa, sheltered by the Sierra Toloño. These have belonged to them for three generations and another part have been acquired under their criteria and always valuing their soils and orientations.
Respect for maintaining and recovering the small, large payments of Rioja Alavesa. Respect for maintaining the wines that this land offers us, so we work in concrete, both in tanks and in eggs.
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“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
This is a phenomenal Barolo from a benchmark vintage. It’s so powerful and structured with toned and muscular tannins that run the length of the wine. Classic structure. Full-bodied but tight and intense. Flavors of forest floor, fresh mushroom, truffle, and cedar. Dried flowers, too. It goes on for minutes. This needs at least eight years to soften. Leave in the cellar! One of the greatest Cannubis ever. From the original parcel of the vineyard. Aged five years in cask and two years in bottle.
-James Suckling 100 Points
Oumsiyat Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Classic Cabernet Sauvignon with Dark Berries Dominance mixed with tobacco and chocolate aromas. Concentrated tannins, balanced with good acidity and persistence finish.
RS: 2g/L
The fruit was carefully sorted to ensure only healthy, ripe grapes were vinified. Traditional fermentation took place in stainless steel tanks at controlled temperatures of 28°C, with remontage or pump overs took place periodically to oxygenate the wine and extract tannins. Pigeage or punching down of the cap also took place. A long post-fermentation maceration took place to extract color, flavor and impart structure to the wine. The wine was gently filtered prior to bottling.
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