Giacomo Borgogno & Figli 'No Name' Red, Piedmont, Italy

A disagreement with the rulebook gave this wine its name. 2023 Giacomo Borgogno & Figli No Name carries forward a label born in protest against inconsistent wine certification, offering 100% Nebbiolo as Langhe DOC. At 14% ABV, it combines Piedmontese structure with an inviting suppleness, giving its rebellious backstory an elegant expression in the glass.

Product Details:

• Grapes: 100% Nebbiolo
• Farming: Organic practices, using organic fertilizers and no herbicides
• Soil: Calcareous clay marl
• Elevation: Approximately 370 meters
• Aspect: South, southeast, and southwest
• Vine Training: Archetto variation of Guyot
• Planting Density: Approximately 4,000 vines per hectare
• Harvest Method: Manual
• Vinification: Destemming and crushing, followed by spontaneous fermentation in large concrete tanks for approximately 15 days at 22–28°C; gentle pressing afterward
• Yeast: Indigenous yeasts, without selected yeast inoculation
• Aging: Large Slavonian oak casks
• Residual Sugar: 1.4 g/L
• ABV: 14%
• Winemaker: Andrea Farinetti
• Consulting Winemaker: Beppe Caviola

Sensory Description:

Ripe cherry and raspberry aromas mingle with rose, violet, and licorice, with subtle pine-like herbal notes adding a savory dimension. The palate is medium-bodied and dry, its lively acidity carrying red plum and tart berry flavors through supple, finely textured tannins. Floral detail and spice extend the finish without overwhelming the fruit.

Awards & Accolades:

• 93 Points: Wine Enthusiast, Jeff Porter, November 2026 issue
• 90 Points: Jeb Dunnuck

Winemaker's Background:

Established by Bartolomeo Borgogno in 1761, Giacomo Borgogno & Figli maintains historic underground cellars in the heart of Barolo. The Farinetti family acquired the estate in 2008, preserving its traditional direction while restoring the cellars and returning to concrete fermentation tanks. Under Andrea Farinetti, supported by Beppe Caviola, the winery continues to emphasize patient maturation, regional character and organic vineyard management, with its first organically certified wines produced in 2019.

Serving Suggestions:

Serve at approximately 18°C in a generously proportioned red wine glass, allowing some time to open after pouring. Pair with tajarin and meat ragù, mushroom risotto, braised beef, roasted game or aged cheeses. The Jeb Dunnuck review suggests a drinking window of 2026–2032, offering scope for both current enjoyment and further cellaring.