The Barolo wine was born in these lands and we dedicate love and meticulous work for the entire year in order to grow the best grapes.
We start during the winter by pruning the vines (“guyot” method) and then, in the following months of the year we proceed with other jobs such as cleaning and cutting the vines.
The wine-making starts in the Barolo winery with the pressing and the traditional fermentation of about thirty days.
The entire philosophy of our Barolo Castellero (is a cru between Barolo and Monforte d’Alba) is rigorously traditional, with a fairly long maceration followed by a long ageing process of about three years.
The wine ages for about 3 years in 30 or 50 hectolitre oak Slavonian barrels and then in the bottle for 12 months.
Colour: ruby red, very intensive red.
Fragrance: very pleasant and delicate, recalling wilted roses and notes liquorice and wood vanilla.
Taste: velvety, dry, rounded, rich and balanced in body and structure.
Temperature: 18/19 °C
Gastronomic combinings: risottos, fondues, game, red meat and meat in general (roasts, grilled or skewered).
About the producer
Now in its third generation of producers, it is located at the intersection of the historic Cannubi and Brunate hills, emblematic areas where the Barolo DOCG is produced. They make wine according to the classic method and produce about 25,000 bottles a year. The wines on offer by the Borgogno family are: DOCG Barolo Brunate, Langhe Nebbiolo, Barbera d’Alba, Dolcetto d’Alba and Langhe Favorita.
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