# Barolo DOCG Riserva (2018)

- **Producer:** Giacomo Borgogno & Figli
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €120
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, violet, cherry, plum, redcurrant, liquorice, cedar, vanilla, smoke, leather, tobacco, forest floor, mushroom, tar, dried cranberry

## About this wine

Established in 1761, Giacomo Borgogno & Figli is one of the oldest and most historic wine estates in Piedmont's Langhe region. Located in the heart of the Barolo village, the winery has long been a staunch defender of traditional winemaking. Borgogno is famous for its historic cellars and its unique library of older vintages, which are meticulously preserved and re-released. The estate's Barolo Riserva is only produced in exceptional vintages, sourced from some of the finest estate vineyards including Cannubi, Liste, and Fossati, representing the pinnacle of classic Nebbiolo craftsmanship.

## Interesting facts

- Borgogno is one of the oldest wineries in Barolo, founded in 1761 by Bartolomeo Borgogno.
- In 1861, Borgogno's Barolo was chosen to celebrate the official unification of Italy at the celebratory banquet.
- The winery still uses traditional concrete fermenters, refusing modern stainless steel or rotovats for its top wines.

## Food pairing

Barolo Riserva demands rich, savory dishes with high fat and protein content to bind with its formidable tannins. The high acidity of Nebbiolo cuts through rich meats and buttery sauces, while the earthy, truffle-like aromatics of the aged wine pair sublimely with forest-floor flavors like mushrooms and truffles.

## Wine making process

The winemaking process for Borgogno's Barolo Riserva follows strict traditional methods. Fermentation takes place in concrete vats without selected yeasts, accompanied by a long maceration period of up to 30 to 50 days with a submerged cap to extract structure and complexity. Following fermentation, the wine is aged for a minimum of five years in large, neutral Slavonian oak casks (botti), far exceeding the minimum legal requirement for Riserva. This slow, oxidative aging softens the intense Nebbiolo tannins while preserving the wine's authentic terroir expression before bottling.