Borgogno : Cannubi Riserva 2019

Characteristics and tasting advice for Borgogno's Cannubi Riserva 2019

Tasting

Color
Intense ruby color.

Nose
Expressive, the nose exudes refined fragrances of red fruits, a slight spicy touch as well as a subtle note of peppermint.

Palate
On the palate, the structure is ample and balanced, carried by a vibrant acidity that brings freshness and depth. The silky texture of the tannins gives this wine a remarkable elegance and a great aging potential.

Service

For optimal tasting, it is recommended to serve this wine at 18°C.

Food and wine pairings

This Barolo perfectly accompanies rich dishes such as Piedmontese stews, goulash or rib steak. It also pairs with international specialties, from Greek souvlaki to Japanese gyoza. An exceptional wine to enjoy alone or in gastronomic harmony.

A great Italian red wine from Piedmont, ample and fruity

The property

An essential reference for Italian wines, Borgogno is one of the oldest producers in Langa and Piedmont. Founded in 1761, the Borgogno estate experienced significant international development in the 1920s, under the impetus of Cesare Borgogno. The Farinetti family acquired the estate in 2008. Andrea Farinetti has been at the head of the estate since 2010.

The vineyard

Conducted in a sustainable manner without any use of chemical inputs, this Piedmont vineyard extends over 30.8 hectares of vines planted on a soil composed of clay-limestone marls, contributing to the unique signature of the estate's wines.

The wine

Borgogno's Cannubi is a Barolo wine from a 1.30 hectare vineyard, facing south within the Barolo appellation. Located between 290 and 315 meters above sea level, the vines are planted on a soil composed of limestone marls and slightly sandy clays.

The vintage

A prolonged winter until February delayed the start of the vegetative cycle. Abundant spring rainfall enriched the soil's water reserves, while a hot summer, peaking in July with a heatwave followed by storms, promoted homogeneous ripening of the grapes. A violent hailstorm in early September raised concerns, but the vineyard was preserved. The harvest offered a slight decrease in yield, in favor of exceptional quality, with grapes rich in sugar and polyphenols, guaranteeing a great aging potential.

Vinification and aging

Following the harvest, the berries are rigorously selected before being destemmed and pressed. Spontaneous fermentation takes place in cement vats between 22°C and 28°C for 15 days, followed by a 25-day maceration with submerged cap, also allowing malolactic fermentation.

A portion of the wine (15%) undergoes fermentation in whole clusters, alternating layers of destemmed and whole grapes in the cement vat. This technique allows for a double fermentation - intra-berry and traditional - bringing both structure and freshness to the wine. Once the fermentations are completed, the aging takes place in large Slavonian oak casks for 2 years and 9 months, followed by a passage in cement vats and a long refinement in bottle.

Blend

100% nebbiolo.