Winery
Borgogno
About Borgogno
Proprietor Oscar Farinetti has engineered a remarkable turnaround Borgogno over the last few years. Farinetti bought Borgogno at the end of 2007 then promptly sent his son, Andrea, off to oenological school, while the Boschis family continued to make the wines through 2009. Today, the Borgogno range is solid from top to bottom. Andrea Farinetti, just 25, shows flashes of brilliance as a winemaker, but he needs to grow into the important role with which he has been entrusted. Beginning with 2008, Borgogno has expanded their single-vineyard Barolos to include new bottlings from Cannubi and Fossati that join the Liste in the range. I recently had a bottle of the 1931 Borgogno Cannubi and it was stellar. Let’s hope the Farinettis can restore Borgogno to its former glory. Based on his prior track record of success and his sheer will, Oscar Farinetti is not a man I would bet against.
Antonio Galloni, Vinous
Borgogno has been undergoing a mini-renaissance with thoughtful progression in the winery and vineyards surrounding their Barolo base, with a little expansion with the purchase of 3 Ha of vineyards in Tortona to make Timorasso in 2015, and, 11 Ha of vineyards in the Madonna di Como area of Alba.
In the Vineyard
The estate covers about 39 hectares, 8 of which are cultivated with woods and 31 with vineyards.
About 60% is cultivated with Nebbiolo, with the remainder divided between Dolcetto, Barbera and Freisa. Five of these hectares are dedicated to the cultivation of white grape varieties, two of Riesling and three of Timorasso.
Borgogno hold the five Barolo cru vineyards: Liste, Cannubi, Cannubi San Lorenzo, Fossati and San Pietro delle Viole.
Like so many around the world Borgogno has shifted to organic practices in the vineyard.
In the Winery
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 30 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.
I love the contrast in the two images below with the old school winemaking kit and the modern concrete fermenters and destemmer.
Where in the World is Borgogno?
Borgogno is based in the very heart of the Barolo region in the Commune of Barolo named after the region. The list of vineyards held covers Liste, Cannubi, and, Cannubi San Lorenzo, Fossati, and San Pietro delle Viole.
