2020 Borgogno e Carbone Barolo Perno Vigna Santo Stefano, Piedmont, Italy Michel Chevre Fermentation takes place in large

Fermentation takes place in large wooden barrels without destemming or crushing

the alcoholic content has not reached the minimum of 15º in the current legislation for a production like this

parcel of Fiano between 20–30 years of age planted in the volcanic clay-limestone soils of Lapio

a slow wave of  smoke that deepens as it reveals its herbaceous notes and green fruity undertones

and then aged for two years like our Barbaresco wines

2020 Borgogno e Carbone Barolo Perno Vigna Santo Stefano, Piedmont, Italy Michel Chevre Fermentation takes place in largeThe first vintage of the Barolo from friends Fabrizio Borgogno and Stefano Carbone, the duo behind Osteria More e Macine. It comes from the Perno hamlet near Monforte dAlba, cultivated on sandy calcareous and clay limestone soils by vines aged 3585 years. The wine is native fermented in stainless tanks, aged 24 months in large oak casks, rested six months in bottle, and produced in minute quantities.