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Borgogno Barbera d'Alba 2009

Barbera from Alba, Piedmont, Italy
    0% ABV
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    • JS90
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    Winemaker Notes

    Intense ruby red color. The wine has a persistent vinous fragrance in the nose almost ethereal, with moderate bottle aging. The finish is dry and full-bodied.

    Ideal with savory dishes, such as pork and sharp cheeses.

    Critical Acclaim

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    Borgogno

    Borgogno

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    Borgogno, Alba, Piedmont, Italy
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    Giacomo Borgogno & Figli is considered a dynasty of Barolo. This historic house prides itself as being a harbinger of the traditional style. The estate was founded in 1761, although today the family cites 1848 as the date of official establishment, coinciding with a document dated 1848 that attests to Borgogno’s first wine sale. The vineyards, approximately 50 acres (20.25 ha) thereof, are found in the greatest sites within the Barolo commune including Liste, San Pietro delle Viole and Rue.

    Especially notable is Borgogno's library collection of older-vintage Barolo, one they’ve diligently safeguarded since before WWII. The family continues the practice of cellaring considerable amounts of wine from the very best vintages even today. They periodically re-release, providing the rare opportunity to enjoy perfectly cellared, historic-vintage Barolo. This is truly the best way to understand how traditional Barolo was meant to be experienced.

    An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.

    In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.

    Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

    Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.

    Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.

    Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

    In the Glass

    Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

    Perfect Pairings

    Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

    Sommelier Secret

    Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

    DSLD0451_09_010_2009 Item# 121333