Borgogno Barolo Riserva 2017
In the vintages where the weather permits, we select the best grapes from our three most important Cru: Cannubi, Liste and Fossati. Spontaneous fermentation in cement tanks at low temperatures) followed by a submerged cap maceration which, in some cases, could even reach 50 days. Aging in big barrels in Slavonian oak for six years followed by six months of aging in bottle before being released on the market.
96 Points - James Suckling
Attractive floral nose with notes of cherries, rose hips, cinnamon, walnuts and crushed stones. Medium- to full-bodied, layered and broad, with fine tannins that are firm and vibrant at the same time. Fine-tuned and spicy with vivid acidity. It’s already approachable, but even better after four to five years and onward.
In the vintages where the weather permits, we select the best grapes from our three most important Cru: Cannubi, Liste and Fossati. Spontaneous fermentation in cement tanks at low temperatures) followed by a submerged cap maceration which, in some cases, could even reach 50 days. Aging in big barrels in Slavonian oak for six years followed by six months of aging in bottle before being released on the market.
96 Points - James Suckling
Attractive floral nose with notes of cherries, rose hips, cinnamon, walnuts and crushed stones. Medium- to full-bodied, layered and broad, with fine tannins that are firm and vibrant at the same time. Fine-tuned and spicy with vivid acidity. It’s already approachable, but even better after four to five years and onward.
Description
In the vintages where the weather permits, we select the best grapes from our three most important Cru: Cannubi, Liste and Fossati. Spontaneous fermentation in cement tanks at low temperatures) followed by a submerged cap maceration which, in some cases, could even reach 50 days. Aging in big barrels in Slavonian oak for six years followed by six months of aging in bottle before being released on the market.
96 Points - James Suckling
Attractive floral nose with notes of cherries, rose hips, cinnamon, walnuts and crushed stones. Medium- to full-bodied, layered and broad, with fine tannins that are firm and vibrant at the same time. Fine-tuned and spicy with vivid acidity. It’s already approachable, but even better after four to five years and onward.
