Giacomo Borgogno e Figli
Barolo Fossati 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 4 years in 4,500 L Slavonian oak barrels, followed by 6 months of bottle ageing. |
- Identity: Organic Barolo DOCG 2020, 100% Nebbiolo, 14.5% vol, 0.75 l
- Vinification: Spontaneous fermentation in cement vats with indigenous yeasts and long maceration
- Ageing: 4 years in large Slavonian oak barrels followed by 6 months in bottle
- Aromatic profile: Toasted notes, cherry jam, hibiscus, mint tea and anise
- Pairings: Ideal with red meats, game, pork and mature cheeses; decant for 1 hour
Description
What kind of wine it is
Barolo Fossati by Borgogno is an organic red wine that expresses the authentic qualities of Nebbiolo. In the glass, it reveals an olfactory profile characterised by empyreumatic notes, followed by clear hints of cherry jam, hibiscus, mint tea and star anise. On the palate, it is silky and fleshy, supported by lively fruity freshness and a well-defined structure. The tannins show remarkable potential for evolution, accompanying the sip towards a persistent balsamic finish. Thanks to its significant structure, it is ideal paired with red meats, game, flavourful pork dishes and mature cheeses, preferably after decanting.
Where it comes from
This wine originates from the Fossati cru, located within the Barolo area in Piedmont. The vines take root at an altitude between 290 and 500 metres above sea level. The south-east exposure and calcareous-clay marl soils, with a slight presence of sand, ensure optimal ripening and impart great elegance to the Nebbiolo. The winery manages the vineyards using strict organic practices. To promote the balance of the local ecosystem, eight hectares of the estate are maintained as woodland, ensuring constant protection of biodiversity in the surrounding environment.
How it is produced
The harvest takes place in the first ten days of October, followed by fermentation in cement vats triggered exclusively by indigenous yeasts. The subsequent submerged cap maceration at controlled temperature lasts for at least forty days, ensuring a balanced extraction of aromas, colour and polyphenolic components. After racking and the completion of malolactic fermentation, maturation continues for four years in large Slavonian oak barrels. The production cycle ends with a further six months of rest, an essential step to stabilise the complex organoleptic profile before release to the market.
History and Curiosities
Produced by the prestigious Piedmontese winery Giacomo Borgogno e Figli, founded in 1761, the Barolo Fossati 2020 embodies the pure essence of Nebbiolo. This masterpiece originates from the estate's youngest vineyards, cultivated with dedicated protection of the region's biodiversity. The slow and meticulous ageing process of four years in large Slavonian oak barrels, followed by a further six months of rest in the bottle, shapes its elegant and rounded sensory profile. An authoritative wine, awarded 96 points by James Suckling, capable of enriching every tasting experience.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
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
92/100
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 Fossati 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 Produced by the prestigious Piedmontese winery Giacomo Borgogno e Figli, founded in 1761, the Barolo Fossati 2020 embodies the pure essence of Nebbiolo. This masterpiece originates from the estate's youngest vineyards, cultivated with dedicated protection of the region's biodiversity. The slow and meticulous ageing process of four years in large Slavonian oak barrels, followed by a further six months of rest in the bottle, shapes its elegant and rounded sensory profile. An authoritative wine, awarded 96 points by James Suckling, capable of enriching every tasting experience. |
| Origin | Barolo (CN) |
| Climate | Altitude: 290–500 m a.s.l.; exposure: South-East |
| Soil composition | Calcareous-clayey marls, slightly sandy |
| Cultivation system | Modified Guyot (arched cane) |
| Plants per hectare | 4000 |
| Harvest | First ten days of October |
| Fermentation temperature | 22–29 °C (fermentation); 29 °C (maceration); 22 °C (malolactic fermentation) |
| Fermentation | Approximately 12 days |
| Production technique | Natural fermentation without added yeast (indigenous yeast) in concrete vats, with submerged cap maceration |
| Wine making | Natural fermentation without added yeasts in cement vats for about 12 days at 22–29 °C, followed by submerged cap maceration for at least 40 days at 29 °C; after racking, malolactic fermentation is triggered for about 15 days at 22 °C. |
| Aging | Aged for 4 years in 4,500 L Slavonian oak barrels, followed by 6 months of bottle ageing. |
| Year production | 250000 bottles |
| Allergens | Contains sulphites |