The grape variety used for the vinification of this world famous label is 100% pure Nebbiolo from Barolo. The origin of the grapes is located in the area of the city of Barolo in the sub-area of Fossati, in the heart of the Barolo DOCG. The harvest takes place during the first ten days of October, it follows immediately after the vinification. With natural fermentation without added yeasts in a concrete tank for about 12 days with temperatures starting from 22°C up to 29°C, with subsequent submerged cap maceration for at least 40 days at a temperature of 29°C. Consequently, after racking the malolactic fermentation begins, about 15 days with a constant temperature of 22°C. After that the wine goes into 4.500 liter Slavonian oak barrels to refine for 4 years, followed by a further 6 months of refinement in bottle.

Characteristics of the Barolo "Fossati" from the Borgogno winery

Upon organoleptic examination it appears garnet red in color. The scent on the nose is a floral and fruity explosion, where mineral and spicy notes are also very well developed. The taste in the mouth is round, soft, with a very well defined and balanced structure, which contributes to the perfect development of the sequence of flavors that can be felt on the palate.

Suggested food pairings while tasting the Barolo "Fossati"

A wine that goes mainly with meats and game, and that is also excellent with aged cheeses. It gives its best with a braised beef accompanied by polenta with truffles. The optimal serving temperature is 18 ° C in a high and wide glass that allows the wine to oxygenate well.