Borgogno : Anunziata Riserva 2019

Characteristics and tasting advice for the Anunziata Riserva 2019 cuvée from Borgogno

Color
Beautiful ruby color with garnet reflections.

Nose
The nose reveals subtle notes of red fruits (cherry, raspberry) and spices.

Palate
The characteristic freshness of the palate is supported by a beautiful acidity and a refined tannic structure, giving the wine remarkable depth and elegance.

Food and wine pairings

An excellent wine for gastronomy, this Barolo pairs ideally with characterful dishes, particularly the slow-cooked meats of Piedmontese tradition, such as bollito or stews. It also wonderfully accompanies Eastern European goulash, French rib steak, Finnish reindeer stew (Poronkaristys) or Norwegian fårikål (lamb and cabbage stew).

More surprisingly, it also pairs with Mediterranean specialties such as Greek souvlaki (meat and vegetable skewers), Japanese gyozas (fried dumplings stuffed with marinated pork and chives) or a beef brisket (angus, wagyu, longhorn) in the United States. Finally, it will enhance a privileged tasting moment, even without accompaniment.

Service

For optimal tasting, serve at 18°C.

A great fresh and balanced wine from Piedmont

The property

An essential reference for Italian wines, Borgogno is one of the oldest producers in Langa and Piedmont. Founded in 1761, the Borgogno Estate experienced significant international development in the 1920s under the impetus of Cesare Borgogno. The Farinetti family acquired the estate in 2008. Andrea Farinetti has been at the head of the estate since 2010.

The vineyard

Conducted in a sustainable manner without any use of chemical inputs, the Borgogno estate's vineyard located in Piedmont extends over 30.8 hectares of vines planted on a soil composed of clay-limestone marls contributing to the unique signature of the estate's wines.

The wine

Anunziata Riserva is a Barolo wine from the prestigious terroir of La Morra. Exposed southeast between 220 and 380 meters above sea level, this vineyard rests on a mineral-rich soil (iron, manganese), offering a perfect balance between sand, silt, and clay, with a strong clay presence in depth.

The vintage

The winter was marked by low temperatures and significant precipitation. Subsequently, the heavy rainfall in April helped to replenish the soil's water reserves, a major asset for the vine in the face of summer heat. The summer was hot, with a rise in temperatures in June promoting rapid vine growth. July experienced a heatwave followed by intense storms, fortunately without damage to the vineyards. A hailstorm on September 5 caused some concerns, but the vines of La Morra were spared. The harvest showed a slight decrease in yield, compensated by remarkable quality, with grapes rich in sugar and with excellent phenolic potential, ensuring structure and longevity to the wines.

Vinification and aging

Spontaneous fermentation in cement tanks (22-28°C) for two weeks, followed by malolactic fermentation in oak barrels. The aging continued in large Slavonian oak casks for three years, followed by extended bottle aging.

Blend

Nebbiolo (100%).