1761 Bartolomeo Borgogno establishes the winery

Nebbiolo (Italian), or Nebieul (Piedmontese dialect) is a red Italian wine grape variety predominantly associated with the Piedmont region where, vinified mainly 100% pure, it makes the two important and well-known DOCG wiens Barolo e Barbaresco. Nebbiolo is thought to derive its name from the Italian word nebbia which means “fog”. During harvest, which generally takes place late in October, a deep, intense fog sets into this region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble.

About the wine

Growing Location: Barolo – M.G.A.: Liste, Fossati, Cannubi, Cannubi San Lorenzo, San Pietro delle Viole, Annunziata, Case Nere. South/South – East; 290 – 370 mt. a.s.l. calcareous and clayey marl. Archetto variation of Guyot system, 4.000 plants/ha Grape harvest: from October 8th to October 20th.

Winemaking

The 2021 vintage was marked by significant climatic variability and a production that was not particularly abundant but of excellent quality. Here in the Langhe region, the winter was mild yet rich in precipitation, including snowfall, ensuring an excellent water supply in the soil, providential for a vintage that turned out to be drier than in recent years. Vegetative growth resumed at a regular pace, allowing for optimal management of the last cold wave in early Spring. A long period of stable weather followed throughout the Summer, with temperatures in line with seasonal averages and no extreme heat. Strong thunderstorms occurred in early July, causing some concern, but the Summer continued with minimal rainfall. The grapes were healthy, reaching optimal phenolic ripeness, thanks to cooler temperatures and thermal excursions in the second half of September.

This vintage produced structured and well-balanced wines with excellent aging potential. After harvesting from the vineyards of Fossati, Cannubi, Liste, San Pietro delle Viole, Cannubi San Lorenzo, Annunziata, and Case Nere, the grapes are destemmed and gently crushed in the winery. Fermentation takes place in large concrete vats at temperatures between 22°C and 28°C for about 15 days. This is followed by a 10 day submerged cap maceration in concrete, during which malolactic fermentation also occurs. The wine is then racked into large Slavonian oak barrels, where it ages for 2 years and 6 months. It then undergoes further aging in concrete before bottling.

Tasting notes

Ruby red with garnet highlights. The nose reveals aromas of fresh fruit and small red berries, such as wild strawberries and forest fruits, along with floral notes of violet and rose. Spicy hints emerge, reminiscent of licorice. Pleasant acidity lending freshness. Fine tannins.

Food pairing

Barolo is the perfect match for important dishes, particularly traditional Piedmontese meat-based mains, such as braised beef and sliced steak. It also pairs beautifully with well-aged cheeses. And of course, if you simply want to enjoy a “special” toast, Barolo is the perfect choice! Serving temperature: 18°C.