Borgogno Barolo DOCG

After the manual harvest in our five historic vineyards in the municipality of Barolo, the grapes are destemmed and pressed in the cellar. Spontaneous fermentation follows in large cement tanks, at a temperature between 22° and 28° for about 15 days. Subsequently, submerged cap maceration takes place, again in cement for 20 days, at which time malolactic fermentation also occurs.

The wine is transferred into large Slavonian oak barrels where it will age for over 24 months. This is followed by a passage in cement and subsequent bottling.

Production Area: Province of Barolo (Piemonte)

Exposure and Altitude: south/south – east; 290-370 m. above sea level

Soil Type: calcareous clayey marl

Breeding System: Guyot

Plant Density: 4,000 vines per hectare

Harvest time: second week of October

Barolo par excellence pairs with important dishes, such as traditional Piedmontese meat-based second courses. Ranging among world traditions, we find goulash in Eastern Europe. Going to Japan, we think of gyoza (fried ravioli filled with spring onion, marinated pork and spices); grilled meat (yakiniku), such as beef; and why not fish, such as Black Cod (Alaska blue fish marinated with sugar, sake, miso).

In the United States of America, we think of beef ( Angus, Wagyu, Oxen, Longhorn ) in various cuts: brisket (brisket), beef ribs (ribs). One recipe is for example onion stout beef . But if you have the pleasure, even a simple “special” toast is perfect!

Serving Temperature: 18°C

Alcohol Content: 14%