Giacomo Borgogno e Figli
Barolo Fossati 2021
Other years:
2020| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Maturation for 4 years in large 4,500-litre Slavonian oak casks, followed by 6 months of bottle ageing. |
| Other years | 2020 |
- Type: Organic still red wine DOCG, 14.5% vol
- Grape variety and origin: 100% Nebbiolo from the selected Fossati vineyard, Barolo, Piedmont
- Aromas: blackberry and cherry, toasted notes, pepper, aniseed and a balsamic finish
- Vinification: indigenous yeasts in concrete, submerged cap maceration for 40 days
- Service: decant for 1 hour; serve at 16°C
Description
What type of wine it is
Borgogno's Barolo Fossati is a still organic red wine with Denominazione di Origine Controllata e Garantita status, made from Nebbiolo grapes in Piedmont. This structured and fresh wine, matured in large Slavonian oak casks, reveals aromas of blackberry, cherry and spices with toasted nuances, supported by fine tannins and an enveloping balsamic finish. After decanting, it is best expressed when paired with rich red meat stews, game and mature cheeses.
Where it comes from
The grapes are grown in the Fossati cru, located within the Barolo territory in Piedmont. The vines grow at an altitude of between 290 and 500 metres, benefiting from a south-easterly exposure that ensures regular and consistent ripening. The geological profile is characterised by calcareous-clay marl soils and blue marl, enriched by silt and a light sandy surface component. The vineyards are cultivated with dedication, applying rigorous organic practices. To protect the delicate surrounding ecosystem, the winery keeps eight hectares of woodland intact, a fundamental environment for preserving and nurturing local biodiversity.
How it is produced
After the harvest in October, alcoholic fermentation begins spontaneously in concrete vats, activated exclusively by indigenous yeasts. This is followed by a long submerged-cap maceration at a controlled temperature for at least forty days, an essential step for the gradual and calibrated extraction of colour and polyphenolic components. Once malolactic fermentation is complete, the wine rests for two years and eight months in large Slavonian oak casks. The meticulous ageing cycle ends with a further six months in the bottle, giving the organoleptic profile its definitive and harmonious identity.
History and Interesting Facts
Produced by the historic Giacomo Borgogno e Figli winery, active since 1761, Barolo Fossati 2021 embodies the excellence of organic Nebbiolo. It originates from the youngest vines of the Fossati cru, cultivated since 2008 while safeguarding local biodiversity thanks to the presence of a vast surrounding woodland. The wine completes its journey with long ageing in Slavonian oak barrels. An award-winning masterpiece that blends agricultural dedication and centuries-old wisdom in every glass.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2021
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1761
- Oenologist: Simone Borsari
- Bottles produced: 250.000
- Hectares: 40
The winery has some interesting records: in 1861, Barolo Borgogno sealed the pact for the birth of Italian unity, and in 1908, it was served to the Tsar of all Russia during a visit to Racconigi.
The turning point came in 1920, when Cesare Borgogno began exporting abroad. However his greatest insight came when he decided to "forget" half of the production of Barolo Riserva in order to sell it 20 years later, realising the great versatility and power of Nebbiolo.
Borgogno is synonymous with slowness: the winery chooses to take its time understanding things and doing them correctly. The vineyards are cared for and attended to with only organic products.
This has resulted in the winery to gain their first Biological harvest.
The decision to plant forest on eight of their 39 hectars is to protect the biodiversity of the Langa fauna from being decimated by the cultivation of vineyards.
Borgogno has a sense of history, tradition, and roots that blend with the innovation of the changing times. Read more
| Name | Giacomo Borgogno Barolo Fossati 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giacomo Borgogno e Figli |
| Story | History and Interesting Facts Produced by the historic Giacomo Borgogno e Figli winery, active since 1761, Barolo Fossati 2021 embodies the excellence of organic Nebbiolo. It originates from the youngest vines of the Fossati cru, cultivated since 2008 while safeguarding local biodiversity thanks to the presence of a vast surrounding woodland. The wine completes its journey with long ageing in Slavonian oak barrels. An award-winning masterpiece that blends agricultural dedication and centuries-old wisdom in every glass. |
| Origin | Cru Fossati, Barolo (Cuneo), Piedmont, Italy |
| Climate | Altitude: 290–500 m above sea level; exposure: South-East |
| Soil composition | Calcareous-clayey marls, slightly sandy |
| Cultivation system | Modified Guyot (arched cane) |
| Plants per hectare | 4,000 |
| Harvest | The first ten days of October |
| Fermentation temperature | 22–29 °C (fermentation); 29 °C (maceration); 22 °C (malolactic fermentation) |
| Fermentation | About 12 days |
| Production technique | Natural fermentation without added yeasts (indigenous yeasts) in concrete tanks, with submerged-cap maceration. |
| Wine making | Natural fermentation without added yeasts (indigenous yeasts) in concrete tanks for approximately 12 days at 22–29 °C, followed by submerged-cap maceration for at least 40 days at a controlled temperature (approximately 29 °C); after racking, the start of malolactic fermentation (approximately 15 days at 22 °C) and maturation in large Slavonian oak barrels, with subsequent ageing in the bottle. |
| Aging | Maturation for 4 years in large 4,500-litre Slavonian oak casks, followed by 6 months of bottle ageing. |
| Allergens | Contains sulphites |