Established in 1761, by Bartolomeo Borgogno, this estate was one of the first producers in the area; however, it was in 1920 when Cesare Borgogno took over management that the winery's direction and destination was really changed forever. Cesare started to export his wines but also had the vision to keep aside at least half of the production, with the idea of releasing it after a minimum of 20 years ageing. Due to this decision, Borgogno has an unprecedented collection of older vintages held back in their cellar. Today, the estate is managed by Andrea Farinetti after it was acquired by his family in 2008. This young winemaker is combining both the history and traditions of this estate with a modern approach. The result is absolutely fantastic wines.
In respect of the Earth, Borgogno does not use chemical fertilizers or herbicides in conjunction with sustainable treatments. They began their conversion process to organic farming in 2016 and intend to be Certified Organic in the very near future.
Borgogno Barolo Chinato was created by Cesare Borgogno, who was an enthusiastic herbalist and good friend of renowned Vermouth producers, Mario Cora and Alfredo Marone Cinzano.
Borgogno's base red wine is fortified sweetened and an aromatic infusion is then added to make Chinato. 37 varieties of herbs and spices are used to create the aromatic infusion including 3 varieties of cinchona (china); Calisaya (infused with seville oranges), Succirubra and Soccimano.
Aromas of griottine cherry, dried figs, dates, cloves and orange peel. A bitter sweet liquer with lots of dried fruits, herbs and spices, cocoa and vanilla. Warming finish.