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 – Fossati. Fossati vineyard was born about 10 million years ago from the sedimentation of the sea that occupied the Plain of the Po river after the push of the African continent against Italian peninsula. Since this vineyard has a relatively young terroir, it is composed by a good percentage of sand and its wines have great floral and red fruits fragrances. Vineyard position: south-east. Soil: calcareous and clayey marl, slightly sandy. Wine training system: Archetto variation of Guyot system. Planting density: 4000 plants/ha. Grape harvest: October, 1st to 7th, 2011.

Winemaking

The 2011 vintage will be remembered as unconventional, in terms of climatic indices there were no signifi cant differences respect to the norm, whereas the heat pattern was unquestionably particular: characterized by periods of high temperatures and others which were cooler. The winter has been regular in terms of both temperatures and rainfall, with the latter intensifying above-all in March, providing a good early supply of water in the soil. Between the end of June and the beginning of July average daily temperatures were not particularly high, very high temperatures were recorded during August (as much as 30 °C and above) although this was not an issue for the physiological development of the vine, thanks to the water reserves resulting from late spring and early summer rainfalls. The variety that adapted best to this vintage was certainly the Nebbiolo, the grapes had the important features that characterize the great wines of this area: low yields in the vineyard, and an excellent amount of tannins and good color, as well as a truly interesting aromatic profile.

Regular fermentation for about 12 days at controlled temperature (at first 22-25 °C and at the end 29-30 °C), followed by submerged cap maceration for 30 days with a stable temperature of 22 °C. After the racking off started the malolactic fermentation and it lasted 15 days at 22 °C. Ageing: 4 years in Slavonia oak casks (4,500 l) with a further refining in bottle for 6 months.

Tasting notes

Intense ruby ​​red color. Floral and red berry aroma. Light licorice spiciness. Pleasant acidity on the palate, soft tannins.

Food pairing

We don’t want to recommend a “perfect” food – wine pairing, because everyone have their personal ideas and tastes. However we can suggest with whom it is perfect to drink this wine. With everybody! Serving temperature: 18/20 °C.