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Luciano Sandrone, Barolo Cannubi, 1988

$479.99
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Early-era Sandrone — a label from before the Cannubi naming wars settled. Luciano Sandrone founded his estate in 1978 and began bottling his Cannubi-hill parcel separately from his very first vintage in 1985; the wine spent most of its life on the market as 'Cannubi Boschis' (the specific sub-zone of his holdings) before being renamed Aleste in 2013 in tribute to his grandchildren Alessia and Stefano. This 1988 — labeled simply 'Cannubi' — is a snapshot of that early naming era, made before Sandrone's 1989 and 1990 vintages catapulted him to international superstardom. 1988 was a good classical Piedmont vintage; at 37 years on, this is fully mature, with the smoky, leathery, dried-cherry profile the bottle has been known to develop. Luciano passed in 2023. A museum-piece bottle from the cellar of a modern master.

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Antonio Galloni

94 points

"Dark red. One of the evening's great successes, the 1988 Cannubi Boschis offers an exquisite balance between its evolved aromas of licorice, tar, spices and cocoa and the youthfulness it shows on the palate, where delicate and highly nuanced stewed prune and plum flavors coat the palate with notable vibrancy and freshness. Of the four wines in this flight it is the most expressive Barolo for drinking today and over the next five or so years, and this bottle was pure magic." —Antonio Galloni

Robert Parker

93 points

"The 1988 Cannubi Boschis promises to rival his 1985, but will it be as stunning as his 1982? Traditionally styled, the 1988 is unbelievably intense, with a super nose of damp earth and black fruits. There is sensational chewy, ripe, opulent fruit, softer tannins than many producers appear to have obtained, and a massively long, heady finish. Approachable now, this wine should hit its peak of maturity in 3-4 years and last for up to 15 . Wow!" —Robert M. Parker, Jr.

More about Luciano Sandrone

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    1988

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Aged Parmigiano with chestnut honey, simple roast capon with herbs, tajarin in butter, brasato with soft polenta, white-truffle risotto, agnolotti in brodo, anything restrained and savory.

Tasting Profile

Stewed prunes, dried cherry, woodsmoke, tar, leather, sweet tobacco, cocoa, dried orange peel. Softened tannins, ethereal perfume, fully resolved tertiary core — drink with care and patient slow air.