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

Composed of three different Crus — Liste, Cannubi, and Fossati, completely distinct from one another. Liste was formed 11 million years ago through the erosion of overlying soils. Its unique composition, complete with macro- and micro-elements, gives wines complexity and longevity. Cannubi was created about 12 million years ago by sedimentation from the Po Sea. It is the most famous and renowned Cru of Barolo. It has an excellent terroir complexity, made up of large calcareous clay marl soils and a favorable climate that provides incredible elegance and longevity. Fossati was formed about 10 million years ago, also by sedimentation from the Po Sea, after the African tectonic plates collided with those of the Italian peninsula. Being a relatively young plot, it contains a good percentage of sand in its composition, which gives wines explosive floral and red fruit aromas. Growing location: Barolo Vineyards: Liste, Cannubi, Cannubi San Lorenzo, Fossati, San Pietro delle Viole. Vineyard position: south/south-east. Soil: calcareous and clayey marl. Wine training system: Archetto variation of Guyot system. Planting density: 4000 plants/ha. Grape harvest: September 19th – 28th, 2004.

Winemaking

Harvest: Due to a snowy winter and a rainy spring time the vegetative cycle started later than the average. The warm summer and few rainfalls during this season allowed a good development of the grape, but the maturation has been delayed. Thanks to high temperatures during September healthy grapes has been picked.

Winemaking: regular fermentation with floating cap maceration for about two weeks at controlled temperature (at first 22-25 °C and at the end of the fermentation 29-30 °C) followed by maceration and subsequent submerged cap maceration 30 days. Ageing: five years in big Slavonian oak barrels and further refining in bottle for 24 months.

Food pairing

Borgogno is one of the most historic Barolo wines, with a classic and natural style. These precious bottles may contain a slight sediment; if desired, the wine can be decanted, but only a few minutes before serving. “We believe that it is not right to suggest what to drink our wines with – everyone has their own ideas and pleasures. But we can recommend with whom to drink it. Drink it with everyone!” Serving temperature: 18 – 20 °C