The Giacomo Borgogno winery is nestled in north-western Italy, in the heart of Piedmont. Established in 1761 by Bartolomeo Borgogno, the vineyard is renowned worldwide for cellaring its wines for over 10 years before releasing them onto the market, establishing the iconic signature of the domain. Work in the vineyards is carried out with great passion, showing the utmost respect for the soil and biodiversity. The domain cultivates its land in accordance with organic farming practices. The owner carries out vinification processes with little intervention, based on the conviction that the perfect balance between man and nature is essential for creating great wines. Yeasts naturally present in the grapes are used for fermentation, while only minimal amounts of sulphur are added to allow the fruit to fully express all its aromas naturally. It is in this peaceful environment that the Italian vineyard produces authentic, fragrant wines that perfectly reflect the terroir and grape varieties of the region. 

Benefiting from a south/south-west exposure, the Nebbiolo vines are nestled at an altitude of around 370 metres, on clay and limestone soils. In the vineyards, the grapes are harvested at optimum ripeness, entirely by hand to preserve the fruit. In the winery, the grapes undergo traditional fermentations in stainless steel vats for around 15 days in the cool cellar. The juices are then carefully macerated for a fortnight. After fermentation, the wine is placed in large oak casks to age for around three years. Lastly, the vintage gently rests for a further two years in bottles before being released for sale.
The vermilion colour reveals floral scents of violets combined with subtle hints of vanilla. In the mouth, the silky tannins lead to an elegant persistent finish. This wine offers great ageing potential.