Tasting Notes: Borgogno and Carbone Barolo 'Perno Vigna Santo Stefano' pours a bright garnet red in the glass. On the nose, it’s layered and aromatic, with notes of red berries, cherries in alcohol, rose petals, dried violets, herbs, cocoa, leather, and warm spices. On the palate, it’s full and smooth, with fresh acidity and firm, well-balanced tannins. It finishes long, showing both elegance and structure.
This Barolo is made from 100% Nebbiolo grapes grown on old vines in the Santo Stefano vineyard, located in the Perno area. The soils here is a mix of sand, clay, and limestone, and the vines sit at about 300 meters above sea level with a sunny southwest exposure. Grapes are hand-harvested, then fermented in stainless steel using only native yeasts. The wine is aged for 24 months in large oak barrels, followed by at least 6 months in bottle before release.
Estate History: The duo behind La Morra’s beloved restaurant More e Macine, Fabrizio Borgogno and Stefano Carbone, bring their second U.S. release and it’s a focused, powerful one. Langhe Nebbiolo and Barolo, both crafted from 35-year-old vines in the Paiagallo cru.With the winemaking expertise of Gianluca Colombo and Federico Scarzello guiding them, this project blends deep local roots with a contemporary, clean approach. These are soulful, site-driven wines ready to stand alongside Piemonte’s best.
