ORGANICALLY FARMED
100% Nebbiolo
"Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine..."- WINERY NOTES
This historic winery was founded by Bartolomeo Borgogno in 1761 and continued to be devoted to the old school of Piedmontese winemaking until the family sold it in 2008. Under the Farinetti family, and accompanied by one of the most respected winemaking consultants in the Langhe region, Giuseppe Caviola, the winery remains devoted to the traditional style of winemaking that made them famous... just with some welcome updates (like becoming certified organic growers) and growing into new areas like the Colli Tortonesi, home of one of the Piedmont's rising stars for distinctive whites: Timorasso!
This Langhe Nebbiolo comes from the Barolo zone, made to be an earlier-drinking style to complement the winery's boldly-structured long-aging Barolos. With a modest extraction from the skins and just over 2 years of aging in large Slavonian oak barrels, it's well-rooted in the the old style of the Langhe, but with an appeal to the modern preference for more approachable textures and aromatic expressiveness at an early stage. The "No Name" label started years ago as a response to the Barolo regulatory board, who refused to approve one of their casks for sale as Barolo due to its hue. Borgogno released the wine with the stark "No Name" label serving as their protest sign. They decided to keep making a "No Name" Langhe Nebbiolo as part of thier regular lineup, sourced from three Barolo vineyards.
"A Nebbiolo with a great structure. It goes perfectly with the great classics of Piedmontese cuisine, such as wild game meat and braised meat. Moving to France we can pair it with Bourguignonne. In Norway with Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, however, shashlik (marinated mutton) is used in Caucasian cuisine. In the Balkan Peninsula it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece with pork, souvlaki (meat skewers). In Colombia with posta negra (beef in sauce). Moving to the East, on the other hand, it is perfect with grilled meat, according to the Japanese method of teppanyaki." - WINERY NOTES
The winery is Equalitas certified, which "testifies to Borgogno’s commitment to economic, ethical and social issues."
100% Nebbiolo
"Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine..."- WINERY NOTES
This historic winery was founded by Bartolomeo Borgogno in 1761 and continued to be devoted to the old school of Piedmontese winemaking until the family sold it in 2008. Under the Farinetti family, and accompanied by one of the most respected winemaking consultants in the Langhe region, Giuseppe Caviola, the winery remains devoted to the traditional style of winemaking that made them famous... just with some welcome updates (like becoming certified organic growers) and growing into new areas like the Colli Tortonesi, home of one of the Piedmont's rising stars for distinctive whites: Timorasso!
This Langhe Nebbiolo comes from the Barolo zone, made to be an earlier-drinking style to complement the winery's boldly-structured long-aging Barolos. With a modest extraction from the skins and just over 2 years of aging in large Slavonian oak barrels, it's well-rooted in the the old style of the Langhe, but with an appeal to the modern preference for more approachable textures and aromatic expressiveness at an early stage. The "No Name" label started years ago as a response to the Barolo regulatory board, who refused to approve one of their casks for sale as Barolo due to its hue. Borgogno released the wine with the stark "No Name" label serving as their protest sign. They decided to keep making a "No Name" Langhe Nebbiolo as part of thier regular lineup, sourced from three Barolo vineyards.
"A Nebbiolo with a great structure. It goes perfectly with the great classics of Piedmontese cuisine, such as wild game meat and braised meat. Moving to France we can pair it with Bourguignonne. In Norway with Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, however, shashlik (marinated mutton) is used in Caucasian cuisine. In the Balkan Peninsula it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece with pork, souvlaki (meat skewers). In Colombia with posta negra (beef in sauce). Moving to the East, on the other hand, it is perfect with grilled meat, according to the Japanese method of teppanyaki." - WINERY NOTES
The winery is Equalitas certified, which "testifies to Borgogno’s commitment to economic, ethical and social issues."
