{"id":2368,"date":"2011-10-04T17:02:57","date_gmt":"2011-10-04T15:02:57","guid":{"rendered":"http:\/\/www.langhe.net\/?p=2368"},"modified":"2017-09-25T17:46:19","modified_gmt":"2017-09-25T15:46:19","slug":"docg-barolo-2006-francescoborgogno","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/2368\/docg-barolo-2006-francescoborgogno\/","title":{"rendered":"Barolo Brunate DOCG 2010 &#8211; Francesco Borgogno"},"content":{"rendered":"<div>\n<div>\n<div dir=\"ltr\">A wine of\u00a0great\u00a0elegance and personality, Barolo\u00a0is known in\u00a0Italy\u00a0and abroad as\u00a0the &#8220;king\u00a0of wines&#8221;\u00a0for the breadth of\u00a0its perfumes\u00a0and its ability\u00a0to improve over time.\u00a0Thanks to its longevity it can be good even after twenty\/thirty years.<\/div>\n<div dir=\"ltr\">This piedmontese red wine was born with the Falletti noble family of Barolo (small town on the Langhe\u00a0hill&#8217;s in the Cuneo province), which began the production in the 19th century.<\/div>\n<p>In the <a href=\"http:\/\/cantinaborgogno.com\/?lang=en\" target=\"_blank\" rel=\"noopener\">Borgogno Winery <\/a>\u00a0is produced the <a title=\"Buy this wine online: http:\/\/shop.langhe.net\/en\/product\/barolo-docg-brunate-borgogno\/\" href=\"http:\/\/shop.langhe.net\/en\/product\/barolo-docg-brunate-borgogno\/\" target=\"_blank\" rel=\"noopener\">Barolo Brunate d.o.c.g. 2010<\/a><\/p>\n<div dir=\"ltr\">Vinified exclusively using Nebbiolo grapes, this\u00a0great red wine\u00a0acquires\u00a0complexity and richness of\u00a0fragrance\u00a0with\u00a0a\u00a0minimum of\u00a0three years\u00a0aging\u00a0in Slavonian wooden barrels plus a\u00a0further refinement\u00a0of two\u00a0years in bottle.<\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\">It is dense and firm, dark\u00a0garnet red\u00a0in color with light\u00a0orange nuances.<\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\">Full of fruity and flowery aromas including blackberries, cherries, violet with delicate spicy notes such as\u00a0licorice, cocoa\u00a0and leather, evident\u00a0as a result of\u00a0aging.<\/div>\n<div dir=\"ltr\"><\/div>\n<div dir=\"ltr\">The taste\u00a0is dry\u00a0and well\u00a0structured,\u00a0clean and\u00a0soft,\u00a0thanks to the good balance of tannin-alcohol level.<\/div>\n<div dir=\"ltr\">\n<p>Get the right glasses\u00a0(balloon\u00a0type) for its tasting, let it\u00a0breath for one hour\u00a0in the right decanter to allow\u00a0the storage of\u00a0waste and\u00a0the escape\u00a0of\u00a0perfumes, and serve it at a middle temperature\u00a0of 18-20\u00a0degrees.<\/p>\n<p>Although\u00a0excellent\u00a0as a sipping wine, Barolo,\u00a0because of its\u00a0complexity,\u00a0can be very well combined with strong <a title=\"cheese\" href=\"https:\/\/langhe.net\/food\/cheeses\/?lang=en\">cheese <\/a>and tasty dishes made of red meat or\u00a0game in general, such as\u00a0roasts,\u00a0stews, <a title=\"wild boar with barolo\" href=\"https:\/\/langhe.net\/recipes\/boar-with-barolo\/?lang=en&amp;lang=en\">wild boar<\/a>, <a title=\"boiled\" href=\"https:\/\/langhe.net\/recipes\/bollito-misto\/?lang=en&amp;lang=en\">boiled<\/a>, <a title=\"braised duck\" href=\"https:\/\/langhe.net\/recipes\/braised-duck-chest-with-barolo\/?lang=en&amp;lang=en\">braised duck<\/a>, \u00a0chamois meat,<a title=\"rabbit\" href=\"https:\/\/langhe.net\/recipes\/the-lepre-al-civet\/?lang=en&amp;lang=en\">\u00a0rabbit<\/a>, <a title=\"roasted kid\" href=\"https:\/\/langhe.net\/recipes\/roasted-kid\/?lang=en&amp;lang=en\">roasted kid<\/a> or try it with its <a title=\"brasato barolo\" href=\"https:\/\/langhe.net\/recipes\/brasato-with-barolo-wine\/?lang=en&amp;lang=en\">braised<\/a>, without any doubt the best\u00a0combination ever!<\/p>\n<p>Enjoy it!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A wine of\u00a0great\u00a0elegance and personality, Barolo\u00a0is known in\u00a0Italy\u00a0and abroad as\u00a0the &#8220;king\u00a0of wines&#8221;\u00a0for the breadth of\u00a0its perfumes\u00a0and its ability\u00a0to improve over time.\u00a0Thanks to its longevity it can be good even after twenty\/thirty years. This piedmontese red wine was born with the Falletti noble family of Barolo (small town on the Langhe\u00a0hill&#8217;s in the Cuneo province), which [&hellip;]<\/p>\n","protected":false},"author":30,"featured_media":97612,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-2368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Barolo Brunate DOCG 2010 - Francesco Borgogno<\/title>\n<meta name=\"description\" content=\"A wine of\u00a0great\u00a0elegance and personality, Barolo\u00a0is known in\u00a0Italy\u00a0and abroad as\u00a0the &quot;king\u00a0of wines&quot;\u00a0for the breadth of\u00a0its perfumes\u00a0and its ability\u00a0to\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/langhe.net\/en\/2368\/docg-barolo-2006-francescoborgogno\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barolo Brunate DOCG 2010 - Francesco Borgogno\" \/>\n<meta property=\"og:description\" content=\"A wine of\u00a0great\u00a0elegance and personality, Barolo\u00a0is known in\u00a0Italy\u00a0and abroad as\u00a0the &quot;king\u00a0of wines&quot;\u00a0for the breadth of\u00a0its perfumes\u00a0and its ability\u00a0to\" \/>\n<meta property=\"og:url\" content=\"https:\/\/langhe.net\/en\/2368\/docg-barolo-2006-francescoborgogno\/\" \/>\n<meta property=\"og:site_name\" content=\"LoveLanghe\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lovelanghe\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-04T15:02:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-09-25T15:46:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/langhe.net\/wp-content\/uploads\/2011\/10\/Barolobrunate2006-195x3001.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"195\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Giorgia Gamba\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:site\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Giorgia Gamba\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/langhe.net\/en\/2368\/docg-barolo-2006-francescoborgogno\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/langhe.net\/en\/2368\/docg-barolo-2006-francescoborgogno\/\"},\"author\":{\"name\":\"Giorgia Gamba\",\"@id\":\"https:\/\/langhe.net\/en\/#\/schema\/person\/c08e0ff33ea562309005f947a7dc2907\"},\"headline\":\"Barolo Brunate DOCG 2010 &#8211; 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Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria pi\u00f9 raffinata oppure, meglio ancora, se di casa propria. Si diletta volentieri in cucina, sperimentando sempre nuovi e originali accostamenti enogastronomici. Nel 2006, data la profonda passione per la Vitis Vinifera e la sua linfa, decide di diventare un Sommelier presso l'Associazione F.i.s.a.r., in parole povere, beve e studia per quasi due anni fino al conseguimento del diploma finale, ottenuto fieramente in seguito a lunghe ed estenuanti degustazioni. -------------------------------------------------------------------------- Joe is from Turin, Italy. She started loving good wine and food since she was very young, discovering the joys of the palate, thanks to her grandparents. She has always liked entertaining friends and her loved ones around a well stocked table, full of delicious dishes. She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings. In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the \\\"F.i.s.a.r\\\". association. 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Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria pi\u00f9 raffinata oppure, meglio ancora, se di casa propria. Si diletta volentieri in cucina, sperimentando sempre nuovi e originali accostamenti enogastronomici. Nel 2006, data la profonda passione per la Vitis Vinifera e la sua linfa, decide di diventare un Sommelier presso l'Associazione F.i.s.a.r., in parole povere, beve e studia per quasi due anni fino al conseguimento del diploma finale, ottenuto fieramente in seguito a lunghe ed estenuanti degustazioni. -------------------------------------------------------------------------- Joe is from Turin, Italy. She started loving good wine and food since she was very young, discovering the joys of the palate, thanks to her grandparents. She has always liked entertaining friends and her loved ones around a well stocked table, full of delicious dishes. She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings. In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the \"F.i.s.a.r\". association. In short, she studied hard and drank wines for two years in a row until she got the final diploma, obtained after long and exhausting tastings.","url":"https:\/\/langhe.net\/en\/author\/giorgiagamba\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=2368"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2368\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/97612"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=2368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=2368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=2368"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=2368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}