COLOUR
Red
TYPE
Still
VINTAGE
2007
GRAPE
100% Nebbiolo
PRODUCER
Boroli
REGION
Piemonte
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
High
AROMAS & FLAVOURS
ABOUT THIS WINE
The Boroli Barolo Villero 2007 hails from the esteemed Villero vineyard in Castiglione Falletto, a celebrated cru within the Barolo DOCG in Piedmont, Italy. The Boroli family, who transitioned from a successful publishing career to pursue their passion for wine, are committed to uncompromising quality, starting with their vineyard practices. The Villero vineyard benefits from optimal south/southwest exposure and a unique soil composition of clay and limestone, ideal for cultivating Nebbiolo. The 2007 vintage was characterized by a mild winter and a balanced growing season, leading to healthy grapes with excellent ripeness and alcohol levels. This specific vintage is noted for its approachable fruit profile combined with a solid structure, positioning it as a wine with significant aging potential. Production for this vintage was limited to 4,740 bottles, underscoring its exclusivity.
ALCOHOL
14.5%
AVG. PRICE
€58
STYLE
Classic
When to drink
Now
Ideal temperature
18-18°C
INTERESTING FACTS
Fact 01
Villero vineyard soil is clay and limestone over marl.
Fact 02
Boroli transitioned from publishing to winemaking.
Fact 03
The 2007 vintage was considered anomalous but produced high-quality grapes.
Fact 04
This wine received 92 points from both JamesSuckling.com and Robert Parker.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The production of Boroli Barolo Villero 2007 begins with grapes from the Villero vineyard. Fermentation occurs in temperature-controlled steel tanks for 10-15 days, followed by an extended submerged-cap maceration for 20-25 days to enhance extraction. Malolactic fermentation takes place in small barrels at controlled temperatures. The wine is then aged for a minimum of two years in small oak barrels, including both new and second-passage wood. Following barrel aging, it is bottled and refined for at least another year, and often two, before release. This meticulous process aims to capture the essence of the Villero cru and the characteristics of the vintage.
