COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Nebbiolo
PRODUCER
Boroli
REGION
Piemonte
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The '1661' range by Boroli is a tribute to the rich history of the Langhe region in Piedmont, Italy. The name '1661' refers to the exact date of a historical Piedmontese cadastral land document that officially certified the Brunella hill—which surrounds the Boroli estate—as an exceptional site dedicated to cultivating high-quality wine grapes. The Boroli family, entrepreneurs in Piedmont since 1831, stepped into viticulture in 1997 under the leadership of Achille Boroli to reconnect with the land. Based in the prestigious commune of Castiglione Falletto, the estate focuses on crafting terroir-driven wines that express the unique soils of the region. The 2024 vintage marks a significant milestone for the estate with the hiring of celebrated consulting winemaker Cristiano Garella, who brings an extra layer of precision, elegance, and structural transparency to the wines.
ALCOHOL
14.0%
AVG. PRICE
€22
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
17-19°C
INTERESTING FACTS
Fact 01
The name '1661' honors a historical land document certifying the Brunella hill as an exceptional site for high-quality wine grapes.
Fact 02
The 2024 vintage marks the debut of celebrated consulting winemaker Cristiano Garella at the Boroli estate.
Fact 03
Grapes are sourced from north-facing slopes of the famous Villero and Bric del Fiasc vineyards to preserve freshness.
FOOD PAIRING
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WINE MAKING PROCESS
The 2024 Langhe Nebbiolo '1661' is sourced from estate-owned, north-facing vineyards in Castiglione Falletto, primarily from younger vines in the esteemed Villero and Bric del Fiasc plots. The north-facing exposure naturally slows grape ripening to lock in fresh aromatics and bright acidity. Grapes were hand-harvested between October 7 and October 15, 2024, followed by strict cluster sorting. The winemaking process begins with a 24 to 48-hour cryomaceration to preserve primary fruit aromatics. Fermentation takes place in temperature-controlled stainless steel tanks for 8 to 9 days, followed by post-fermentation skin maceration lasting up to two weeks. The wine is matured on its fine lees in steel until spring, followed by 3 to 4 months of aging in large, neutral oak casks (1,500L–2,500L) to gently soften the tannins before bottling in early summer.
