Borgogno - Barolo Cannubi 2011 Ml. 750

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Red Wine/Wine/Red

Ml. 750


At least 24 months



Gambero Rosso
Veronelli stella rossa
Vitae Tralcio Rosso
James Suckling
Wine Enthusiast
Wine Spectator

Ideal with

Pasta With Vegetables  Pasta Meat  Meat Red  Cured cheeses  Dessert


The name Borgogno has always been linked to one of the oldest wine producing houses in Langa and Piemonte. It all began in 1761 when Bartolomeo Borgogno established the cellar.
In the years that followed, the stories of the company and our country often intertwined. In 1861, for instance, when the Unity of Italy came about, the Barolo di Borgogno was the wine chosen to accompany the celebration lunch of Italy's official unity.
2008 marks another significant step in the history of Borgogno: the company is taken over by the Farinetti family.
The following years saw the completion of the major renovation of the main building that returns it to its original look; in keeping with tradition, no changes are made to the 1761 historical cellars. In 2012 Andrea Farinetti, having completed oenology studies, is at the helm of the company. 
Barolo: the heart of the zone producing wine of the same name. Barolo is a small town creating one of the world's greatest wines. Here, the wine making tradition can be found in every moment of life. For centuries, the soil has displayed its calling; it is apparent in the soil of the clayey limestone marl, in the fortunate exposure, in the altitude and in the climate the elements that make this area the terrain for Piemonte vintages. However, nature alone is not enough: careful and patient work is required due to the difficult nature of harvesting the vines, a precious art that allows large grapes to be grown each year. Borgogno, following a code of absolute environmental friendliness, treats its grapes in the very best methods;
no chemical fertilisers used, only sustainable treatments used. This hard work results in a clean grape, free of residues, essential for producing quality wines. The Borgogno countryside covers 20 hectares, 4 of which are forest and 16 are vineyards. Around 60% is farmed at Nebbiolo, the remaining land is divided between Dolcetto and Barbera. Cannubi, Connubi San Lorenzo, Fossati, Liste and San Pietro Delle Viole are some of the best vintages of Barolo.
Casa Borgogno, with its own cellars carved into the live tuff of the hill, is found right in the historical centre of the town of Barolo. The strong point of Borgogno lies in its unconditional respect of tradition, which recalls wines of days gone by and are actually produced with traditional and natural wine making methods, and therefore:
no selected yeasts used, no enzymes used, no mannoprotein used.
The fermentation practices have remained the same for many decades with long fermentation, pressing and hand-pumping. Over the years the techni ques have been refined which affords lively, true and clean wines, different each year in that they adhere to the characteristics of the year but always have an unmistakable Borgogno seal, due to the long ageing in the large barrels in Slavonian oak. An age-old habit created by Cesare Borgogno in 1920 is to set aside around 20,000 bottles of great Barolo vintages, for ageing that lasts a minimum of ten years. The result is an extraordinary full-body and equilibrium featuring various and prized notes. The old equipment stands in one corner of the cellar as testament to the history of Borgogno.

More Information
Manufacturer Borgogno
Year 2011
Size Ml. 750
Gradation 15%
Body Heavy
Ageing and Fining It ages for at least 4 years in small oak barrels (if 33hl is small!!) which are able to enhance the uniqueness of Nebbiolo Barolo.
Ageing At least 24 months
Color Intense vibrant red
Aroma Warm and rich with the elegance of Nebbiolo, scents of ripe red fruits and well balanced wood
Aroma Vegetal, Floral, Fruity, Spicy, Burnt
Taste Round, distinct, great softness, but with a long, fine finish
Serving temperature 16°-18° C.
Blend description 100% Nebbiolo
Contains sulfites Yes
Zona Piemonte
Matching Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta made with egg, Tajarin (long pasta typical from Piedmont region), Pasta with sauce, Rice with mushrooms, Rice with Bolognese sauce, Roast, Braised meat, T-bone steak (Florentine steak), Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew, Cured cheeses, Meditation wines / Dessert wines
Ideal with Pasta With Vegetables, Pasta Meat, Meat Red, Cured cheeses, Dessert
Classification Barolo DOCG
Organic No
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