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 – Cannubi M.G.A. Vineyard Position South 290–315 m a s l. Soil calcareous and clayey marl, slightly sandy with marked presence of silt. Training System: Archetto variation of Guyot. Planting Density 4000 plants/ha. Harvest October 6–12.

Winemaking

Winter 2020 was mild with little rainfall. Spring was dry and warm ensuring homogeneous growth. May and June brought rains creating water reserves for summer. Summer was favourable with no hail or extreme events. September’s diurnal range ensured optimal ripeness and acidity. A great vintage.

After harvest grapes were destemmed and crushed. Fermentation in large concrete tanks at 22–28 °C for 15 days followed by 25-day submerged cap maceration with malolactic fermentation. 15% underwent whole cluster fermentation enhancing freshness and breadth. Aged 3 years in large Slavonian oak barrels.

Tasting notes

Intense ruby red. Nose of rose, strawberry, red fruits, light licorice, spice. Palate enveloping pleasant acidity. warm sip. Excellent sapidity, soft tannins, elegant Cannubi style.

Food pairing

Barolo goes well with important dishes, such as traditional Piedmontese meat main courses, such as boiled meats and stews. Ranging through world traditions we find goulash in Eastern Europe, while in France the entrecôte, beef (angus, wagyu, ox, longhorn), brisket. But if you have the pleasure, even a simple “special” toast is perfect!