Barolo Liste GIACOMO BORGOGNO 2016
Barolo Liste GIACOMO BORGOGNO 2016
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.
Vineyard Liste
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.
Technical profile
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. 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.
Perfect pairing
Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. Ranging from world traditions, there is gulasch in Eastern Europe. Going to Japan instead for example fish, such as Black Cod (Alaskan fish marinated with sugar, sake, miso). Moving to The United States of America, beef (angus, wagyu, bue nostral, longhorn) in the brisket cut. One recipe is, for example, onion stout beef. But if you have the pleasure, even a simple “special” toast is perfect!
Winemaking:
floating cap fermentation for about 2 weeks at controlled temperature and subsequent submerged cap maceration for 30 days.
Ageing:
4 years in Slavonian oak casks with a further refining in bottle for 6 mounths.
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