Giacomo Borgogno e Figli
Barolo Cannubi 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Ageing in large 4,500 l Slavonian oak barrels for 4 years, followed by approximately 6 months of bottle ageing. |
- Cannubi Origin: Barolo DOCG from calcareous-clay marl soils, south-facing vineyards
- 100% organic Nebbiolo: ruby red colour with garnet highlights, soft tannins
- Vinification: 30-day maceration with submerged cap, fermentation between 22 and 29 °C
- Traditional ageing: 4 years in 4,500-litre Slavonian oak barrels plus 6 months in glass
- Aromatic profile: notes of mint, eucalyptus, red fruits and spices; 1 hour decanting recommended
Description
What kind of wine it is
Giacomo Borgogno Barolo Cannubi is an organic red wine from Piedmont made from Nebbiolo grapes. A refined expression of Barolo, it stands out for its ruby colour with garnet highlights. The aromatic profile is noble, characterised by balsamic notes of eucalyptus, red fruits, cedar wood and spices. On the palate, it is airy and powerful, with a fine texture and rounded tannins leading to a long, fragrant finish, perfect for extraordinary ageing over time.
Where it comes from
The grapes come from the renowned Cannubi cru, located in the Barolo area. The vineyards, facing south between 230 and 320 metres above sea level, are cultivated using the modified Guyot system. The soil originates from ancient sedimentations of the Po Sea and is characterised by medium-textured calcareous-clay marl. This particular matrix enriches the organoleptic profile, giving the sip a deep aromatic precision and great structural complexity.
How it is produced
The manual harvest takes place in mid-October. After crushing and alcoholic fermentation, a submerged cap maceration is carried out for about thirty days with continuous pumping over. Once malolactic fermentation is complete, the wine matures for four years in Slavonian oak barrels, then rests for a few months to complete its evolution. An hour of decanting at the right temperature is ideal to enhance its elegance before serving.
History and Curiosities
Founded in 1761, the historic Giacomo Borgogno winery highlights the exclusivity of the Cannubi cru, renowned for its prized calcareous-clay marls formed by the ancient Padano sea twelve million years ago. The estate embraces a careful and meticulous organic viticulture, preserving biodiversity through the planting of woodland areas. This outstanding 2020 vintage crowns centuries of dedication, enchanting critics and earning prestigious international awards, including 96 points from James Suckling, confirming it as a true collector's gem.
Awards
-
2020
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2020
96/100
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.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
4Italian Sommelier Association (AIS) guide
-
2020
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 Cannubi 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| 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 historic Giacomo Borgogno winery highlights the exclusivity of the Cannubi cru, renowned for its prized calcareous-clay marls formed by the ancient Padano sea twelve million years ago. The estate embraces a careful and meticulous organic viticulture, preserving biodiversity through the planting of woodland areas. This outstanding 2020 vintage crowns centuries of dedication, enchanting critics and earning prestigious international awards, including 96 points from James Suckling, confirming it as a true collector's gem. |
| Origin | Cannubi, Barolo (CN), Italia |
| Soil composition | Calcareous-clayey 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 to 29 °C |
| Fermentation | About 12 days (alcoholic fermentation) and about 15 days (malolactic fermentation) |
| Production technique | Maceration on the skins with a submerged cap and continuous pumping over; ageing in large Slavonian oak barrels (traditional method) |
| Wine making | Crushing at controlled temperature; initial alcoholic fermentation at 22°C with an increase up to 29°C (about 12 days); maceration on the skins with submerged cap and continuous pumping over for about 30 days; racking; malolactic fermentation for about 15 days at 22°C; ageing in large Slavonian oak barrels of 4,500 litres for 4 years, followed by about 6 months of ageing in bottle. |
| Aging | Ageing in large 4,500 l Slavonian oak barrels for 4 years, followed by approximately 6 months of bottle ageing. |
| Allergens | Contains sulphites |