Borgogno Rivata believes that the wine they create ties them to the land that the grapes are grown on and to the history that comes with that. Their vineyards are a part of a UNESCO heritage site, so their dedication to soil, agriculture, and terroir only seem fitting for this homage to perhaps the most famous wine of the region, Barolo.

This Nebbiolo is 50% from the Boiolo Cru of Barolo while the other 50% comes from scatterings around the La Morra region all farmed organically and rooted in sandy clay soils. Harvested by handand fermented in stainless steel tank over the course of a month, the juice is then transferred into large Slavonian oak barrels where they age for an additional 2 years before being bottled without fining or filtration, and minimal sulfur (<20ppm). All of this culminates in a light ruby hued, medium-bodied yet taut and muscular red with aromas of clove and red berry that open up to flavors of cherry, black raspberry, leather and anise with balanced acidity. With dry, grippy tannins especially on the finish and earthy minerality, it begs a medium rare porterhouse steak or Aquacotta, the adored Tuscan veggie stew.