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Cascina Bongiovanni Brings a Barolo and a Dolcetto to Washington DC Tasting

Empson USA brought wines from several Italian wine regions to Washington DC for a tasting during early March. The event was titled Barolo, Brunello and Barbaresco 2020. Empson USA distributes wines from wineries in Italy to the United States.

One of the producers present offered three wines for tasting including two Barolos and a Dolcetto. Cascina Bongiovanni dates back to 1950 when Giovanni Bongiovanni purchased land and planted a Nebbiolo vineyard.  Today the vineyard includes 7 hectares (17.3 acres) of grapes. The current owner and winemaker is Davide Mozzone, a grand nephew of Giovanni Bongiovanni. The winery is located in Castiglione Falletto.


The 2016 Barolo DOCG was crafted with 100% Nebbiolo grapes from 30-year old vines. The grapes were harvested in mid-October and fermented in stainless steel. The wine spent 24 months in French oak barrels and then additional time in bottles prior to its release. The Borolo had a translucent garnet color with floral notes and red berry fruits on the aroma. The taste was reminiscent of violets, roses, cherries and baking spices. The wine had a silky mouthfeel, and was full bodied with bold tannins. There was a nice blend of fruit, flowers and spices on the finish.

The 2016 Borolo Pernanno DOCG was made with Nebbiolo grapes from the estate’s finest vineyard in Castiglione Falletto. The grapes were harvested later than neighboring Nebbiolo grapes. After fermentation the wine aged in French oak barrels for 24 months with additional aging in bottles. The wine had a translucent dark garnet color. The aroma was floral, fruity and spicy. The taste included roses, cherries, raspberries and baking spices. The wine had a velvety mouthfeel, and was full bodied with bold tannins. The finish was fruity, floral and spicy.

The 2018 Dolcetto D’Alba DOC offered a break from all the Borolo wines at the tasting. The wine was made with 100% Dolcetto grapes from vineyards in Roddino and Castiglione Falletto. The wine was fermented and aged in stainless steel. It had a translucent red color with a dark pink hue. Black berry fruits were on the aroma. The taste reminded me of blackberries, violets and some baking spices. The wine was full bodied with bold tannins. The finish was fruity and spicy.

The Dolcetto is an anytime wine that would pair well with most meats and seafood. The Borolos were bold red wines and would pair well with beef cuts.


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