Boroli

A Piedmontese family of entrepreneurs since 1831. Firstly, in the textile industry, then in publishing and now also in wine-growing. Many family documents have survived thanks to the conservation and classification work of Don Carlo Pollina (1744-1799), the guardian of little Carlo Antonio Boroli, Silvano’s Great Great Great Grandfather.
Silvano married Elena Verri in 1968; they have 4 sons (Carlo, Guido, Achille and Filippo) who work in different fields, and now 7 grandchildren. In the 1990’s after a long and successful career in the graphics industry Silvano decided to change his life by devoting himself to an old passion of his: the land, which for a Piedmontese can only mean Langa wines. Achille, after graduating in business administration, decided to take care of the wine-growing and producing business and deal with food-and-wine connoisseurship. After gaining the Michelin Star with the Locanda del Pilone, with the 2012 grape harvest he decided to radically change the methods used in vineyards and vineries, aiming at total quality for Barolo and its crus.


Winemaking

The Baroli are crushed and destemmed; fermentation in steel at controlled temperature for 10-12 days, then submerged-cap maceration between 15 and 25 days depending on the cuvee, and successive racking and malolactic fermentation in small barrels at controlled temperature. After the malolactic fermentation, decanting in small and large wooden barrels for ageing no less than two years. Finally, bottling and refinement in bottles for no less than one year.

Wines

Barolo

Barolo Villero

Barolo Brunella (monopole)

Barolo Cerequio

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