The Dolcetto d'Alba di Borgogno is born in the vineyards of Madonna di Como, in the Langhe region. The company now covers 38 hectares of land, of which 8 are forest and the rest are vineyards; in addition to plots in 5 Barolo crus, Borgogno owns 11 hectares in one of the best positions in the Langhe: Bricco Bombè, located in a small hamlet called Madonna di Como. Bricco Bombè is halfway between the classic "Bricco" (the top of the hill with perfect sun exposure) and the "Sorì" (the southern part of the hill just above the Bricco, therefore exposed to the morning sun). The grapes are hand-picked, destemmed, and crushed; spontaneous fermentation takes place in concrete tanks for about 7 days at temperatures ranging from 22 to 28°C. The 6-month aging is then carried out in steel tanks, at a natural temperature of 18°C, to preserve the freshness and the typical fruit fragrance of this grape intact. Before being released to the market, the Dolcetto rests for another 4 months in the bottle.

DOLCETTO D'ALBA BORGOGNO: TASTING

The Dolcetto d'Alba di Borgogno has an intense ruby color with purple hues. On the nose, it smells of blueberry and raspberry syrup, with floral notes, woody sensations, and balsamic hints. The palate is fresh, fragrant, and highly drinkable; it pairs perfectly with traditional cured meats, such as Piemonte Salami or Bondiola.