When trying to put words to their experiences when visiting the Barolo region, the word family often make it to the top of the list. When visiting Cantina Borgogno, this is very much so.
In a location right at the interface between Barolo’s historic Cannubi hill and La Morra’s Brunate vineyard, you’ll find a winery founded in the early 1930s that is the classic family-run wine estate. The passion, the knowledge, and the hard work ethic has been handed down from father to son. Today, Francesco Borgogno’s sons (Giancarlo and Claudio) lead the winery’s endeavours, flanked by Claudio’s wife Silvia. They look after the winemaking, the cellar and the vineyards. Apart from Barolo, the company produces Dolcetto d’Alba, Barbera d’Alba, Langhe Nebbiolo and Langhe Favorita.
The family strives to produce high quality wines, respecting tradition and environment fully. Aiming for genuine and terroir-based wines.
Cantina Borgogno own approx 7 hectars of land and produce every year 35.000 bottles of wine (15,000 of Barolo Brunate, 10,000 between Barbera d’Alba and Dolcetto, and some 5,000 of Nebbiolo and Favorita).
The nebbiolo for Barolo comes from a 4+ hectare vineyard located in the heart of the Brunate hill, with southwest exposure at an altitude of 350 metres, and planted on calcareous-clay marl that makes its influence felt in the wine. Their vineyards in La Morra, in the area called Liste, is their source for their Dolcetto d’Alba. Barbera is sourced from a vineyard in Monforte d’Alba. Grapes for the Langhe Favorita are from vines in Sommariva Perno (in Roero)
The vineyards range in age from 19 years (planted in 2000) to over 60 (Brunate).
The vinification is made under temperature controlled after the pressing of grapes. The process of fermentation and maceration are different for each type of wine and every step is followed from us with the help of expert of oenology Piero Ballario.
Cantina Borgogno’s Dolcetto d’Alba and Langhe Favorita wine stay just in stainlees steel and not in wood. Barberad d’Alba and Langhe Nebbiolo remain between 6 and 8 months in wood barrel (7 hl)
The philosophy of Barolo Brunate is rigorously traditional, with fairly lengthy macerations on the order of 20 days and more, followed by long maturations of about three years in 30-hectolitre oak botti, and 10 months’ bottle-ageing before release. Thus, Borgogno’s Barolo appears on the market about a year later than the average, although the word “riserva” does not appear on the label.
Every August, more than forty years, La Morra celebrates the King of Wines with an event in his honor: “The party of the Barolo wine in his land.“
Just on this occasion, in the summer of ’71, Francesco Borgogno was awarded the title of “Buon Vignaiolo” official recognition conferred for having distinguished himself in wine production, hard work, passion and dedication that characterized the family’s Borgogno in the production of their wines.