Giacomo Borgogno e Figli
Giacomo Borgogno Barolo Liste Magnum 2016
| Denomination | Barolo DOCG |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 °C. Ageing: 4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths. |
Awards
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2016
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2016
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2016
3This 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.
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2016
93/100
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.
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2016
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2016
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2016
4Italian Sommelier Association (AIS) guide
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2016
90/100
Wine spectator is the most influential wine guide on the internet.
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
Over 25 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 Liste Magnum 2016 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giacomo Borgogno e Figli |
| Story | The cru orginated around 13 millon years ago due to erosion of the overlying terrain. As a result its composition differs slightly from the other lanhe lands. Liste essentially acquired acompletion of macro and micro elements that give the future wine an unequalled complexity and longevity. Highly visible from the curves of the secondary road that rises from Barolo towards the old Castello della Volta, the vineyards of this renowed cru cover around 6.75 hectares, with a southern exposureand an altitude that varies from 270 to 330 meters above sea level. |
| Climate | Altitude: 270-330 m a.s.l. Exposure: South/South-East. |
| Soil composition | Calcareous and clay marl, rich in sedimentary clay. |
| Cultivation system | Archetto variation of Guyot system. |
| Plants per hectare | 4000 |
| Harvest | October |
| Wine making | Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 °C initially, 29-30 at the end ), followed by submerged cup maceration for 40 – 60 days, stable temperature 29 °C. |
| Aging | After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 °C. Ageing: 4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths. |
| Allergens | Contains sulphites |
