Description
Barolo Brunate 2014 Claudio Boggione
Variety: Nebbiolo 100%
Organic Green Experience.
Brunate vineyard is intercommunal, because it is divided between the municipality of La Morra and Barolo. It has a total width of 28 hectares. Claudio Boggione is the owner of 2 hectares all in the municipality of Barolo.
The sun exposure is south south east, while the altitude varies from 230 to 300 meters above sea level.
Soil: it dates back to the Tortonian period with clay and the great presence of Marne di Sant’Agata Fossili and sand.
The plants have a variable age, with the oldest ones reaching 50 years.
Type of cultivation: Espalier with Guyot pruning.
Yield per hectare: it is around 50 hectoliters per hectare.
The harvest is done manually with careful selection of the grapes.
After arriving in the cellar the grapes are rasped and left to ferment without adding selected yeasts, in stainless steel containers with a wide base. This phase lasts from 15 to 20 days, depending on the year, with daily pumping over, to extract the greatest amount of color.
It is aged for a first time in large Slavonian oak barrels, and after decanting, the total maturation of 36 months ends in large-sized French oak barrels. After bottling without filtration, it remains in the bottle at least one year before marketing.
Barolo Brunate 2014 Claudio Boggione
Ruby red color with garnet shadows at the edges of the glass.
The nose has aromas typical of the Brunate cru with red plum and white peach. It opens towards wild berries and hints of undergrowth. China and rhubarb definitely identify it as a Barolo. The quality of the perfumes and the cleanliness of the prospectus classify it as a great Barolo.
On the palate it is sumptuous with a great balance between softness and hardness. The vintage, generally difficult in the whole Barolo denomination, has not only spared Boggione, but has even rewarded it. In fact, hail protection nets prevented the atmospheric phenomenon from striking as in the rest of the denomination.
The volume expressed and the structure made by Tannins are excellent, acidity and minerality. After swallowing aromas of fruit and aromatic herbs arrive.
The final result between olfactory prospect and presence on the palate is that of a great Barolo, and not only among the best of the vintage.
