Giacomo Borgogno e Figli
Barolo Cannubi 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 | Aged in large 4,500-litre Slavonian oak casks for 4 years, followed by approximately 6 months of bottle ageing. |
| Other years | 2020 |
- Wine and grapes: Organic red wine DOCG from Nebbiolo grapes, 14.5% vol, 2021 vintage
- Cannubi Vineyard: South-facing between 290 and 315 m on calcareous-clay marls of marine origin
- Vinification: Fermentation in concrete at 22-29 °C and submerged-cap maceration
- Ageing: 4 years of maturation in large Slavonian oak casks and approximately 6 months in the bottle
- Profile and pairings: Notes of violet, red fruits and balsamic; ideal with game
Description
Wine Profile
Barolo Cannubi Borgogno is an organic red wine from Piedmont with a controlled and guaranteed designation of origin, made from Nebbiolo grapes and aged in large Slavonian oak casks. On the nose, it is distinguished by clear scents of violet and small fresh red fruits, enriched by balsamic notes of mint and eucalyptus and a well-defined spicy texture. On the palate, it is enveloping and soft, supported by well-balanced acidity and silky tannins that underline its structural elegance. Perfect when paired with structured dishes such as Piedmontese boiled meats, game, and beef, this Barolo shows an extraordinary propensity for long ageing over time.
Origin
The grapes come from the famous Cannubi vineyard, located in the municipality of Barolo. The vineyards, cultivated using the Guyot system, enjoy a southern exposure at an altitude between 290 and 315 metres. The soil, of marine origin, is composed of medium-textured calcareous-clay marls, with sandy veins and the presence of silt. This particular soil composition gives the wine a marked aromatic profile, ensuring an impeccable balance between savouriness, power, and a fine tannic structure.
Winemaking
Harvesting is manual and takes place in the autumn. Following de-stemming and crushing, alcoholic fermentation takes place in temperature-controlled concrete tanks. The vinification process involves a long submerged cap maceration, with periodic pumping over and punching down. Part of the grapes is vinified using the whole-cluster method to enhance freshness through intracellular fermentation. After malolactic fermentation, the wine ages slowly in large Slavonian oak casks, before finishing the process with a period of bottle ageing until full expressive maturity is reached.
History and curiosities
Founded in 1761, the Giacomo Borgogno e Figli winery enhances the vocation of the Cannubi cru, whose calcareous-clay marls originate from the ancient Padan sea of twelve million years ago. This Barolo is the result of careful organic viticulture, aimed at preserving biodiversity also through the planting of wooded areas. The 2021 vintage crowns a centuries-old dedication with 95 points from James Suckling and 96 from Wine Spectator, accolades that consecrate this sublime wine as a true collector's gem.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
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.
-
2021
96/100
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 Cannubi 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 curiosities Founded in 1761, the Giacomo Borgogno e Figli winery enhances the vocation of the Cannubi cru, whose calcareous-clay marls originate from the ancient Padan sea of twelve million years ago. This Barolo is the result of careful organic viticulture, aimed at preserving biodiversity also through the planting of wooded areas. The 2021 vintage crowns a centuries-old dedication with 95 points from James Suckling and 96 from Wine Spectator, accolades that consecrate this sublime wine as a true collector's gem. |
| Origin | Cannubi, Barolo (CN), Italy |
| Soil composition | Calcareous-clay marls, slightly sandy, with the presence of limestone |
| Cultivation system | Modified Guyot (arched cane) |
| Plants per hectare | 4,000 vines per hectare |
| Harvest | Autumn (mid-October) |
| Fermentation temperature | From 22 °C up to 29 °C |
| Fermentation | Approximately 12 days (alcoholic fermentation) and approximately 15 days (malolactic fermentation) |
| Production technique | Crushing and destemming; alcoholic fermentation in temperature-controlled concrete tanks (22–29 °C); maceration on the skins with a submerged cap and continuous pump-overs; malolactic fermentation; ageing in large Slavonian oak casks (traditional method) and subsequent ageing in the bottle. |
| Wine making | Temperature-controlled crushing; initial alcoholic fermentation at 22 °C increasing to 29 °C (approximately 12 days); skin maceration with a submerged cap and continuous pump-overs for about 30 days; racking; malolactic fermentation for approximately 15 days at 22 °C; ageing in large 4,500-litre Slavonian oak barrels for 4 years, followed by approximately 6 months of bottle ageing. |
| Aging | Aged in large 4,500-litre Slavonian oak casks for 4 years, followed by approximately 6 months of bottle ageing. |
| Allergens | Contains sulphites |