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. The Fossati vineyard was formed about 10 million years ago from the sedimentation of the sea that covered the Po river plain after the African continent pushed against the Italian peninsula. Since the terroir is relatively young it contains a significant percentage of sand and gives wines with excellent floral and red fruit aromas. Exposure South-East Soil calcareous and clayey marl, slightly sandy. Training System Archetto variation of Guyot. Planting Density 4000 plants/ha. Harvest October 18 2013.

Winemaking

The 2013 harvest will be remembered as “vintage”, in the sense that on average picking operations began 15 days later than usual in the last 10 years, and ended early in November with the last bunches of Nebbiolo. It was a difficult vintage to manage in the fields, characterized by a slugging start to Spring and low average temperatures and lots of rainfall from March until May. In June, the conditions linked to atmospheric events gradually improved, leading into a highly positive July for the physiology of the vine, partly due to greater meteorological stability. Flowering took place as normal in the second ten days of June, followed by good berry set. Even though the start of season was anything but easy, we can say that the second period rescued the situation and benefited to development of large, heavy and very compact clusters. Concerning the Nebbiolo, the beginning of the season has been characterized by cold weather, that delayed the bud break. Anyway the Nebbiolo variety benefited the most towards the end of the season, when it was able to enjoy the high temperatures recorded in September and October, main condition to obtain wines suited to ageing. The well-structured and long-lasting wines will make 2013 an excellent vintage.

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 29 ° C. After the racking off started the malolactic fermentation and it lasted 15 days at 22 ° C. Ageing: four years in Slavonia oak casks (4500 l) with a further refining in bottle for 1 year.

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 has personal ideas and tastes. We know better who you should have this wine with, anyone! Serving temperature: 18/20 °C.