Barolo

Borgogno Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. Looking at other world culinary traditions, it will pair to perfection with goulash in Eastern Europe; with gyoza (fried dumplings stuffed with spring onion, marinated pork and spices) and Black Cod (Alaskan fish marinated with sugar, sake, miso) in Japan; with beef (angus, wagyu, bue nostral, longhorn) in different cuts such as brisket and beef ribs in the USA.

Since 1761 the most historic cellar in Barolo. Even today, the underground cellars represent a rare historical memory of the Langa, and the wines are produced according to tradition: long spontaneous fermentation without the use of selected yeasts in concrete tanks, and long refinements rigorously in large Slavonian oak barrels. We grow our vineyards in Barolo, Madonna di Como, and in the Tortona hills. In full respect of the earth: we do not use chemical fertilizers, we do not use herbicides, we only practice sustainable treatments, this will lead us with the 2019 harvest to be certified organic. Today Borgogno continues to be an expression of a territory, and of tradition and history, but always with an eye to the future.

The property extends over 38.8 hectares of estate in total, 8 of woods and 30.8 of vineyards. The growing location is situated in Barolo, over the M.G.A. (Crus) of Liste, Fossati, Cannubi, Cannubi San Lorenzo, San Pietro delle Viole. The vineyards face towards south/south – east, at an altitude of 290-370 mt. a.s.l. The soil is calcareous with clayey marl. The vines are trained according to the Guyot system with a density of 4,000 plants/ha.

Borgogno Barolo is racked into large Slavonian oak barrels where it will age for 2 years and 7 months. This is followed by a passage in concrete tanks before being bottled.

After the manual harvest in the five historic vineyards in the municipality of Barolo, the grapes are de-stemmed and crushed in the cellar. Spontaneous fermentation takes place in large concrete tanks, at a temperature between 22° and 28 °C for about 15 days. 20 days of submerged cap maceration in concrete tanks follow, at which time the malolactic fermentation also takes place.