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

VIt comes from three estate’s vineyards: Liste, Cannubi and Fossati. The first one, was born 11 million years ago from soil erosion, is composed by a completeness of micro and macro elements that combined together give to the wine peculiar characteristics of complexity and longevity. Cannubi was born 12 million years ago from the sedimentation of the sea, it is the most famous and vocated Barolo Cru. It has an amazing complexity of terroir, formed by marly-calcareous soil and a very favourable climate and it originates wines with distinguished characters of elegance and longevity. 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. Grape harvest: October 1st – October 10th, 2008.

Winemaking

General weather conditions for the 2008 saw a return to considerably more normal rhythms. Budding was not particularly early, spring began regularly and all things considered the weather was average for the season, with good shoot growth and no late frosts. However a month of exceptionally unstable weather began in mid-May, with heavy rains almost every day. The frequency and quantity of precipitation decreased in the second half of June, and the ensuing summer was quite wet and cool. Ripening phases began much later than in 2007 and developed much as they did in 2004. Luckily from the end of August there was a long period (over 50 days) of stable weather, often sunny and without significant rains. Temperatures were mild during the day and cool at night. This helped make up for much lost time, and good and very good results were achieved everywhere. The health of the grapes harvested in the was excellent. The good weather allowed all the harvesting operations to be completed in good time, and it was possible to choose the best possible moment to pick each grape.

Winemaking: floating cap fermentation for about 2 weeks at controlled temperature ( at first 2225° C and at the end of the fermentation 29-30°C) and subsequent submerged cap maceration for 30 days. Ageing: six years in Slavonia oak barrels with a further refining in bottle of 12 months.

Food pairing

Barolo Borgogno is one of the oldest Barolo produced following a classic and natural style. These precious bottles could have some sediment settled in the bottom, for this reason decanting the wine few minutes before the service is recommended. “We think it is wrong 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: 20 °C