• Borgogno
  • Piemonte, Italy

Method & Production

The wines of this vintage is characterized by great acidity and excellent fruit clarity.

Winemaking: floating cap regular fermentation for about 12 days at a controlled temperature (at first 22-25 °C and at the end of the fermentation 29-30 °C), followed by submerged cap maceration for 15 days with a stable temperature of 22°C. After the racking off started the malolactic fermentation started and it lasted 12 days at 22 °C.
Ageing: four years in Slavonia oak casks (6000Lt) with a further refining in bottle for 6 months.

Tasting notes

Garnet hue, the nose revealing a youthful and tightly coiled but nevertheless inviting wine. Dark cool fruits with licquorice, bitter herbs and spice are backed by assertive tannins and a vibrant acidity. Will defineitly sit happily in the cellar for a few years, but offers plenty of pleasure to the drinker now.

Food matching

Truffles! Steak; would also work well with game birds. Brasied meat pastas and risottos.