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Francesco Borgogno Langhe Nebbiolo 2013

Nebbiolo from Piedmont, Italy
    14% ABV
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    14% ABV

    Winemaker Notes

    Langhe Nebbiolo is a wine made with the same grapes used to obtain Barolo and the vineyard is also the same. However, it goes through a different wine-making process. It is certainly a lighter wine than Barolo but just as delicate, elegant and suitable for ageing.

    Critical Acclaim

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    Francesco Borgogno

    Francesco Borgogno

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    Francesco Borgogno, Piedmont, Italy
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    This classic family-run wine estate is located in the eloquently symbolic region of Barolo, right at the interface between Barolo’s historic Cannubi hill and La Morra’s Brunate. Founded in the early 1930s and still family run today.

    We make wine produced exclusively from grapes coming from our own vineyards that lie in one of the best positions of La Morra: “cru” Brunate. Our family has used its experience towards obtaining high quality wines while respecting tradition and environment fully. Our work has always been based on few and simple production rules, keeping all the traditional passages that render our wines genuine and unchanged.

    The emotional attachment to this land and to these vineyards has been handed down from father to son. Today, Francesco Borgogno’s sons (Giancarlo and Claudio) direct the winery, flanked by Claudio’s wife Silvia.

    Together they check every step in the production of their wine starting with the vineyards and following with the winemaking and the care of the cellar.

    Piedmont

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    Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.

    In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's varieties, occurring sometime in October. This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.

    Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.

    White wines, while less ubiquitous here, should not be missed. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

    Nebbiolo

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    Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

    In the Glass

    Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

    Perfect Pairings

    Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

    Sommelier Secret

    If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

    RVLTS102113_2013 Item# 142046