Giacomo Borgogno e Figli
Barolo Riserva 2018
| Denomination | DOCG Barolo Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 6 years in Slavonian oak barrels, with a further 12 months' refinement in the bottle |
- Vintage and designation: Barolo DOCG Riserva 2018, still dry red wine from Piedmont
- Grapes and historic crus: 100% Nebbiolo from Cannubi, Fossati and Liste in the municipality of Barolo
- Vinification: fermentation with manual punching down and pumping over at 22–30 °C
- Ageing: 6 years in Slavonian oak barrels and 12 months in bottle
- Profile and serving: marine notes, tar and rose; decant for 1 hour and serve at 18–20 °C
Description
What kind of wine it is
Giacomo Borgogno Barolo Riserva is a still red wine that expresses the elegance and structure of the Nebbiolo grape variety. The aromatic profile opens with captivating marine notes, tar, cocoa bean and cypress wood, which blend with hints of rose petals and balsamic accents. On the palate, it offers an elegant and velvety texture, supported by rounded and silky tannins that lead to a persistent finish. This solid flavour structure best enhances red meats and game, mature cheeses and pork-based dishes, reaching its peak expressiveness after an hour of decanting.
Where it comes from
This wine originates in Piedmont, in the heart of Barolo, within the municipality of the same name. The grapes come from historic plots such as Cannubi, Fossati and Liste, located in an area characterised by calcareous and clayey soils that give strength to the harvest. The south and south-east exposure mitigates the effect of frequent fog and frosts, ensuring optimal ripening. The vineyards are managed using the arched Guyot training system, accommodating the physiological needs of the vine to preserve its delicate productive balance.
How it is produced
The Borgogno winery vinifies the grapes following rigorous procedures and using traditional tools. The process begins with a temperature-controlled fermentation lasting about two weeks, with temperatures between twenty-two and thirty degrees, accompanied by manual punching down and pumping over. This is followed by a thirty-day submerged cap maceration, essential for slowly extracting the noble components of the must. The structural evolution is completed through a long ageing of six years in large Slavonian oak barrels, finished with a further twelve months of rest to achieve maximum flavour harmony.
History and Curiosities
A symbol of Italian oenological prestige, this red wine is renowned as the “Wine of Kings”, chosen by Cavour to toast the Unification of Italy in 1861. The Giacomo Borgogno winery preserves its historic charm through rigorous traditional methods, enhanced by the complex submerged cap maceration. The majestic 6-year ageing in large Slavonian oak barrels imparts an unrivalled velvety elegance to each sip. This artisanal dedication makes the Barolo DOCG Riserva an absolute masterpiece, acclaimed by international critics.
Awards
-
2018
95/100
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.
-
2018
95/100
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.
-
2018
3One of the most prestigious wine guides in Italy.
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 Riserva 2018 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2018 |
| 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 Curiosities A symbol of Italian oenological prestige, this red wine is renowned as the "Wine of Kings", chosen by Cavour to toast the Unification of Italy in 1861. The Giacomo Borgogno winery preserves its historic charm through rigorous traditional methods, enhanced by the complex submerged cap maceration. The majestic 6-year ageing in large Slavonian oak barrels imparts an unrivalled velvety elegance to each sip. This artisanal dedication makes the Barolo DOCG Riserva an absolute masterpiece, acclaimed by international critics. |
| Origin | Municipality of Barolo (Cuneo), Piedmont, Italy |
| Soil composition | Calcareous and clayey |
| Cultivation system | Arched variant of the Guyot system |
| Plants per hectare | 4000 plants/ha |
| Harvest | 29 September - 7 October |
| Fermentation temperature | Initially 22–25 °C, at the end of fermentation 29–30 °C. |
| Fermentation | Approximately 2 weeks |
| Production technique | Traditional procedures with ancient tools; long fermentation at a controlled temperature with manual punching down and pumping over; submerged cap maceration; slow ageing in large Slavonian oak barrels |
| Wine making | Fermentation for approximately 2 weeks at a controlled temperature (initially 22–25 °C, rising to 29–30 °C at the end of fermentation) followed by submerged cap maceration for 30 days; manual punching down and pumping over; slow maturation in large Slavonian oak casks for 6 years, with a further 12 months of bottle ageing. |
| Aging | 6 years in Slavonian oak barrels, with a further 12 months' refinement in the bottle |
| Year production | 250000 bottles |
| Allergens | Contains sulphites |