Bovio Gianfranco
Background
The boutique Bovio Barolo estate is found at the very heart of the area where Barolo, Italy’s greatest red wine, was born, high along the misty hilltops surrounding the small village of La Morra in the Northwestern region of Piemonte. The vineyards here have been revered for centuries and are comprised of cherry plots with perfect exposure perched high above the Langhe valley. The top crus of Gattera, Arborina, and Rocchettevino are found here along with many other famous names.
Gianfranco Bovio began to look after his father Alessandro’s holdings in the 1970s, renovating the old cellars and dedicating himself to making wines from their 6.5 hectares of estate vineyards.
Today Alessandro’s daughter, Alessandra, her husband, Marco Boschiazzo, and daughter, Elisa continue the family tradition with the cooperation of winemaker Matteo Franchi, and Robert Tofan. The operation has expanded some but still remains relatively tiny - a mere 70,000 bottles from eight hectares.
The production includes the two top Barolo crus Arborina and Gattera in their home village of La Morra as well as a classically styled Barolo from a blend of Rochettevino and Annunziata vineyards. These are raised in large casks of both Slavonian and French oak, and then rest in cement tanks for six months prior to bottling. Traditionally the type of oak was selected according to the personality of each cru (French for Arborina, Slavonian for Gattera, etc.), but winemaker Matteo Franchi is now transitioning to French oak exclusively, as he believes it to be a better fit for the estate’s traditional aesthetic.
the Wine
BAROLO DOCG
Vineyard: Several Vineyards
Location: La Morra e Castiglione Falletto
Exposition: South - East
Vine Variety: Nebbiolo 100%
Vinification and refining: Fermentation and maceration goes on for about 10 days in temperature - controlled tanks, using native yeasts. A brief maceration of the grapes and of the grape skins follows. The wine is eventually transferred to large wood barrels.
Tasting notes: ruby red coloured, this wine shows bricklike hues, it’s fresh to the nose, vibrant with nut and leathery scents. The palate is soft, featuring a sweet traditional tannin, elegant and persistent.
Serving temperature: 16-17°C.
BAROLO ROCCHETTEVINO DOCG
Vineyards: Rocchettevino
Location: La Morra
Exposition: East
Vine Variety: Nebbiolo 100%
Age of the vineyard: 10 and 35 years old
Soil type: Limestone/Clay
Training system: Guyot
Vinification and refining: Fermentation and maceration goes on for about 10 days in temperature - controlled tanks, using native yeasts. A brief maceration of the grapes and the grape skins follows. The wine is eventually transferred into large wood barrels.
Tasting notes: Ruby red coloured, this wine shows brick-like hues. It’s fresh to the nose, with fragrant notes of nuts and balsamic spices. The palate is soft, featuring a sweet traditional tannin, elegant and persistent.
Serving temperature: 16 -17°C
BAROLO RISERVA DE-RIEUMES DOCG
Barolo docg riserva de-rieumes is the result of a careful selection of the best grapes of our vineyards. It’s dedicated to great-great-grandmother Eugenia Brzza De - Rieumes and it’s produced in the best years only. Towards the end of October, nebbiolo grapes are collected by hand and placed in baskets. Once the grapes are moved to the cellar, the pressing can begin.
Alcoholic fermentation is initiated in climate controlled tanks, using native yeasts. Afterwards, the must and the grape skins undergo maceration process, with the “submerged cap” technique, for about 3 to 4 weeks time.
When this phase is over, the wine is transferred to other tanks in order to undergo malolactic fermentation, while the grape skins are gently pressed. In the beginning of winter, the wine is transferred to wood barrels, for a long refining process. In the end of this period of time the wine, unfiltered, is finally bottled. The bottles rest until they are placed on the market.
Harvest period: End of October
Color: Ruby Red, with brick-like hues
Nose: Generous amount of ripe fruit and chocolate
Taste: full-bodied wine with great structure, elegant in its persistent tannins.
Alcohol: 14%
Serving Temp: 16-17C
BARBERA D'ALBA DOC SUPERIORE REGIAVEJA
Vineyard: Regiaveja
Location: La Morra
Exposition: North-East
Vine Variety: Barbera 100%
Age of the vineyard: 35 years old
Soil type: Limestone/Clay
Training system: Guyot
Vinification and refining: Fermentation and maceration goes on for 8 to 10 days in temperature - controlled tanks, using native yeasts. A brief maceration of the grapes and the grape skins follows. The wine is finally aged in barriques and wood barrels of different shapes, for about 12 months.
Tasting notes: Deep red color with purple hues. The nose opens with light scents of nut and balsamic notes. A full-bodied yet elegant wine featuring a long ending palate, thanks to the significant acidity.
Serving temperature: 16-17°C.
BARBERA D'ALBA DOC IL CIOTTO
Vineyard: il Ciotto
Location: La Morra
Exposition: West
Vine Variety: Barbera 100%
Age of the vineyard: 10 and 40 years old
Soil type: Limestone/Clay
Training system: Guyot
Vinification and refining: Fermentation and maceration goes on for 8 to 10 days in temperature-controlled tanks, using native yeasts. A brief refining in steel tanks follows.
Tasting notes: Deep red color with purple hues. This wine is fresh to the nose, revealing fruity and flowery perfumes. The palate offers immediate freshness and acidity.
Serving temperature: 16-17°C.
ARBORINA BAROLO DOCG
Vineyard: Arborina
Location: La Morra
Exposition: South - East
Vine Variety: Nebbiolo 100%
Age of the vineyard: 40 years old
Soil type: Sand
Training system: Guyot
Vinification and refining: Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels.
Tasting notes: Ruby red color with brick-like hues. This wine is fresh to the nose, with hints of vanilla and nut. The palate is soft, featuring a sweet traditional tannin, elegant and persistent.
Serving temperature: 16-17°C
PARUSSI BAROLO DOCG
Vineyard: Parussi
Location: Castiglione Falletto
Vine variety: Nebbiolol100%
Age of the vineyard: 20 years old
Soil type: Limestone/Clay
Training system: Guyot
Vinification and refining: Fermentation and maceration go on for about 10 days in temperature - controlled wood tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels.
Tasting notes: Ruby red color with brick-like hues. It’s traditional to the nose, with reminiscences of ripe fruits and chocolate. A full-bodied wine with great structure, elegant in its tannin and very persistent.
GATTERA BAROLO DOCG
Vineyard: Gattera
Location: La Morra
Exposition: South
Varietal: Nebbiolo 100%
Age of the vineyard: 70 years old
Soil type: Limestone/Clay
Training system: Guyot
Vinification: Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation, the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels.
Tasting notes: Ruby red color with brick-like hues. It’s traditional to the nose, with reminiscences of ripe fruits and chocolate. A full-bodied wine with great structure, elegant in its tannin and very persistent.
Serving temperature: 16-17°C.
LANGHE NEBBIOLO DOC FIRAGNETTI
Vineyards: Several Vineyards
Location: La Morra
Exposition: Sud - East
Vine Variety: Nebbiolo 100%
Age of the vineyard: 10 years old
Soil type: Limestone/Clay
Training system: Guyot
Vinification and refining: Fermentation and maceration goes on for 8 to 10 days in temperature - controlled tanks, using native yeasts. The wine is aged in wood for a few months.
Tasting notes: this wine shows an intense ruby red. Youthful, fresh and fruity, it displays light notes of leather on the nose, which is rather common for this vine variety. The palate is youthful, elegant and slightly spicy.
Serving temperature: 16-17°C.
LANGHE CHARDONNAY DOC ALESSANDRO
Vineyards: Several Vineyards
Location: Diano d’Alba
Exposition: East
Vine Variety: Chardonnay 100%
Age of Vineyard: 25 years
Soil type: Limestone/Clay
Training system: Guyot
Vinification and refining: The alcoholic fermentation is initiated with selected yeasts in temperature-controlled tanks, and then finalised in barriques. The wine stays in the barriques for a few months and it’s bottled in the end of the following spring.
Tasting notes: Straw-coloured with greenish shades. This wine is fresh and fruity on the nose, reminiscent of tropical fruit characters. The palate displays a good acidity and freshness.
Serving temperature: 8 -10°C.