Its simple, white label, with the words BORGOGNO in capital letters prominently displayed at the top, is already a guarantee for fans of the good red wines of Piedmont. We are, after all, in the presence of a historic Langhe company, whose wines are awarded and praised every year by international wine critics. In this case, in particular, we are dealing with a very interesting Barolo that comes from the union of the 5 cru vineyards owned by the company: Liste, Cannubi, Fossati, Cannubi San Lorenzo and San Pietro delle viole. An example of elegance and power at the same time. A true Barolo of yesteryear. In the cellar the grapes are fermented spontaneously, without added yeasts, in cement tanks for about 12 days. This is followed by a long submerged cap maceration phase that lasts at least 30 days and, after racking, malolactic fermentation is triggered. For the maturation phase, Borgogno grapes 4500-litre Slavonian oak barrels, where the wine rests without being disturbed for at least 4 years. This is followed by a further 6 months of bottle ageing. It is the wine of the feast, the one to be served with traditional dishes, such as the classic ravioli with meat sauce or with a mixed boiled meat. Obviously the meat 'must' be 100% Piedmontese.