GIACOMO BORGOGNO Barolo Riserva 2011

Barolo 2011 RISERVA DOCG GIACOMO BORGOGNO

Barolo 2011 RISERVA DOCG GIACOMO BORGOGNO

The History

In 1761 Bartolomeo Borgogno establishes the winery.

Cesare Borgogno takes over management of the winery, changing its fortunes. He begins exporting the wines abroad, to Argentina, Europe and the United States. He has the great intuition to forget half of the production of Barolo Riserva in the cellar, selling it only twenty years later.

In 2008 the Farinetti family acquires the winery, firmly committed to strictly following traditions. In 2010, Andrea Farinetti, after graduating from the oenological school in Alba, takes over the company’s leadership as heir to the Boschis family’s legacy.

A couple of big changes occur: the beginning of the conversion to organic practices, and the purchase of 3 ha of vineyards in the Tortona area for the production of Timorasso.

In 2016 Borgogno begin an important renovation of the historical cellars in Barolo, restoring old concrete fermenters and refurbishing other production facilities. Furthermore, 11 ha of vineyards in one of the best locations near Alba, Madonna di Como, are added to the existing 20 ha owned by Borgogno.

Harvest

The 2011 vintage will be remembered as unconventional with its very early harvest and not overly high yields in the vineyard. Winter was spent in a regular way. High temperatures in April brought the start of the growth season forward. The first stages of the vegetative development occurred at least two weeks earlier than usual.
Between the end of June and the beginning of July average daily temperatures were not particularly high (22°C) , though this did not slow down the physiological development of the vine. Very high daily temperatures were recorded during August.
It had repercussions on the quantity of the grapes, causing a loss in weight. In this climatic context, the ripening of the grapes was fairly uneven.

Winemaking:

floating cap fermentation for about 2 weeks at controlled temperature and subsequent submerged cap maceration for 30 days.

Ageing:

six years in Slavonia oak barrels with a further refining in bottle for 12 months.

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