Borgogno Rivata
Langhe Nebbiolo 2024
| Denomination | DOC Langhe Nebbiolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Initial ageing of 8 months in cement after malolactic fermentation, followed by a further 8 months of ageing on the lees; maturation divided: 50% in large 2000 L casks (foeder) and 50% in Burgundy barriques. |
- Grape variety and vintage: 100% Nebbiolo, Langhe DOC, harvested in 2024, 13.5% vol
- Vineyards and territory: La Morra area, sandy-limestone soils, 45-year-old vines
- Vinification: Over 40% whole cluster, aged in concrete and wood, unfiltered
- Sensory profile: Ruby with orange highlights, fruity and floral notes, dry taste
- Serving and pairings: 14–16 °C, decant for 1 hour. Perfect with meats, game and cheeses
Description
What kind of wine it is
Borgogno Rivata Langhe Nebbiolo is a still red wine that embodies the authentic character of the Nebbiolo grape variety. In the glass, it reveals a ruby red hue that, with age, tends to acquire elegant orange nuances. The aromatic profile offers a delicate bouquet, enhanced by clear fruity and floral notes that precede a deep sip. On the palate, it is dry and full-bodied, supported by a significant structure and a distinctive personality. Thanks to its enveloping body, this Piedmontese red pairs masterfully with succulent meat and game dishes, pork roasts and mature cheeses.
Where it comes from
The roots of this red wine lie in the territory of La Morra. The grapes come from old vines located at around three hundred metres above sea level, cultivated according to strict organic practices. The average age of the plants, close to half a century, naturally reduces yields in favour of precise aromatic concentration. The terroir is characterised by sandy and calcareous soils, essential for giving the wine a defined flavour profile. The synergy between altitude, soil and environmentally friendly farming returns a clear expression of the Langhe area.
How it is produced
Vinification begins with whole cluster fermentation for a considerable part of the harvest, carried out in stainless steel tanks. The subsequent malolactic fermentation takes place in cement containers, a material that allows for gradual evolution. Ageing continues with a period of rest in cement, followed by sur lie maturation for eight months to increase volume and complexity. The passage in wood takes place in large casks and Burgundy-style barrels, allowing the wine to harmoniously integrate its structural components. Bottling is carried out without filtration or fining, preserving the integrity of the fruit.
History and Curiosities
Born in La Morra from the union of two families, this Piedmontese red skilfully weaves together tradition and innovation. The organic grapes come from old 45-year-old vines, capable of imparting a deep aromatic concentration. Borgogno Rivata employs artisanal methods, combining partial whole-cluster fermentation with a masterful ageing on the lees in fine wooden barrels. Bottled without filtration, this gem sought after by Michelin-starred restaurants offers a pure and authentic experience, revealing itself as an elegant forerunner of Barolo.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
We nurture the relationship between soil, climate and traditions while trying to keep well in mind where we come from. Some call it old-fashioned agriculture, we call it the interpretation of terroir, where each wine is a portrait of our territory. Read more
| Name | Borgogno Rivata Langhe Nebbiolo 2024 |
|---|---|
| Type | Red still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Borgogno Rivata |
| Story | History and Curiosities Born in La Morra from the union of two families, this Piedmontese red skilfully weaves together tradition and innovation. The organic grapes come from old 45-year-old vines, capable of imparting a deep aromatic concentration. Borgogno Rivata employs artisanal methods, combining partial whole-cluster fermentation with a masterful ageing on the lees in fine wooden barrels. Bottled without filtration, this gem sought after by Michelin-starred restaurants offers a pure and authentic experience, revealing itself as an elegant forerunner of Barolo. |
| Origin | La Morra, Piemonte |
| Soil composition | Sandy and calcareous soils (limestone) |
| Production technique | Fermentation with whole bunches (over 40%) with vinification in various types of containers (stainless steel and concrete); bottled without fining or filtration |
| Wine making | Fermentation in stainless steel tanks (over 40% with whole bunches); malolactic fermentation in concrete tanks; initial ageing for 8 months in concrete after malolactic fermentation, followed by a further 8 months ageing on the lees; maturation divided: 50% in large 2000 L casks (foeder) and 50% in Burgundy barriques; bottled without fining or filtration. |
| Aging | Initial ageing of 8 months in cement after malolactic fermentation, followed by a further 8 months of ageing on the lees; maturation divided: 50% in large 2000 L casks (foeder) and 50% in Burgundy barriques. |
| Allergens | Contains sulphites |