{"title":"Giacomo Borgogno \u0026 Figli","description":"\u003cp\u003eBorgogno is one of Barolo's oldest houses and one of its most patient: for a century it has set aside bottles from its best vintages to age for decades in its own cellars, so that the wines can be tasted as they were meant to be.\u003c\/p\u003e\u003cp\u003eBartolomeo Borgogno founded the estate in the village of Barolo in 1761, and its wine was poured at the lunch celebrating the unification of Italy in 1861. In the 1920s Cesare Borgogno expanded exports and started the practice of holding back wine. The family ran Borgogno for nearly 250 years; in 2008 it was bought by the Farinetti family, founders of Eataly, and Andrea Farinetti has run it since soon after. He returned the cellar to fermentation in concrete with native yeasts, and the vineyards, including parcels in the Cannubi, Liste and Fossati crus, have been certified organic since the 2019 harvest.\u003c\/p\u003e\u003cp\u003eThe style is resolutely classic: long macerations and years in large Slavonian oak casks. Borgogno also makes one of Piedmont's benchmark Barolo Chinatos from a 1920s house recipe, Barolo infused with dozens of herbs and spices, among them two kinds of quinine bark, gentian, cardamom, cloves and vanilla. Bittersweet and warming, it's made for sipping after dinner, or alongside dark chocolate.\u003c\/p\u003e","products":[{"product_id":"giacomo-borgogno-figli-barolo-chinato-stravecchio-nv-1l-gbcell-pvt","title":"Giacomo Borgogno \u0026 Figli, Barolo Chinato Stravecchio, NV (1L)","description":"\u003cp\u003eBarolo Chinato started life as medicine. In the 1800s Piedmontese pharmacists steeped quinine-bearing cinchona bark (china) into wine to fight fevers, and the locals, being sensible people, kept drinking it long after they stopped being sick. Borgogno has been making wine in the town of Barolo since 1761, and their Chinato begins with real Barolo, infused with cinchona bark plus a house recipe of roots, barks and spices, then lightly sweetened. Stravecchio means extra-old: extended aging before release rounds the bitterness into something warm and layered. Expect rhubarb, orange peel, clove and cocoa, with a bittersweet quinine finish that hangs around. Serve it in a small glass, lightly chilled, at the end of a meal, ideally next to a square of dark chocolate. It also does terrific things over ice with an orange twist, or in place of sweet vermouth in a stirred drink. Comes in a liter.\u003c\/p\u003e","brand":"Grandi Bottiglie [ITI]","offers":[{"title":"Default Title","offer_id":46171990491193,"sku":"NYC-[PVT]-PVT-GBCELL-070726-GBFBCSNV1L-ROW38-BOX 34","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giacomo-Borgogno-Figli-Barolo-Chinato-Stravecchio-NV-1L-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1783522411"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/giacomo-borgogno-and-figli.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}