# Langhe Buio (2018)

- **Producer:** Azienda Agricola Enzo Boglietti
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo, Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €34
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, red fruit, red plum, rose, vanilla, cloves, earth, hay, leather

## About this wine

The Enzo Boglietti Langhe Buio 2018 is a red wine from the Langhe DOC appellation in Piedmont, Italy. Produced by Azienda Agricola Enzo Boglietti, it is a blend of 80% Nebbiolo and 20% Barbera. The grapes are sourced from vineyards in La Morra and Roddino, characterized by calcareous clay soil with rocky patches. The winery is a family-run estate with 22 hectares of vineyards across several key Piedmontese communes. Enzo Boglietti and his children are committed to producing wines that reflect the varietal and origin, with a focus on organic farming practices, which they have officially adopted since the 2017 vintage. Their approach emphasizes fruit quality through vineyard management techniques like short pruning, canopy management, and bunch reduction.

## Interesting facts

- The name 'Buio' translates to 'dark' in Italian, hinting at the wine's depth.
- The Boglietti family achieved official organic certification for their grapes starting in 2017.
- Production for the 2018 vintage was limited to just 1,700 standard bottles.
- The blend is primarily Nebbiolo (80%) with a touch of Barbera (20%).

## Food pairing

The wine's full body and elegant tannins are well-suited to complement the protein in hearty meat dishes, while its acidity helps to cut through richer flavors. Herbal notes in the food can echo or contrast with the wine's aromatic profile, creating a harmonious pairing.

## Wine making process

The winemaking process for Enzo Boglietti Langhe Buio begins with a 12-day fermentation at controlled temperatures, employing daily plunging and pumping over to manage extraction. Following fermentation, the wine is aged for 18 months in barriques, with 40% being new and 60% used. It then spends 4 months in stainless steel tanks before a final 2 months of bottle aging prior to release. The grapes are cultivated using the Guyot method.