About Borgogno e Carbone
Piemonte
Biodynamic
4 hectares
2,000 cases/year
About the winemakers
Antonio and Stefano
Ito and Steve (nicknames for Antonio and Stefano) are two legends of the Langhe region. Their restaurant More e Macine is one of the most famous Osterias in all the area—you can always find winemakers drinking and sharing stories there. In 2019, Ito and Steve decided to stop selling the grapes of the family vineyard they have in Barolo and start producing wine with the help of two of the most sought after winemakers in the area: Gianluca Colombo and Federico Scarzello.
Vineyards and winemaking
This Nebbiolo vineyard is in the heart of Barolo in the well-known Paiagallo cru. The vines are an average of 35-40 years old. Soils are calcareous and lie just below 1,000 feet of elevation. All the farming is done following biodynamic principles. The grapes are picked in late September to early October. After a light foot treading, the wine is fermented in stainless steel tanks for 30 days with no added commercial yeasts. Ito and Steve made sure that Gianluca and Federico approached the winemaking with a hands-off philosophy that allows the fruit, terrior and vintage to showcase the varietal purity of Nebbiolo. The wine is aged 8 months in 500-liter neutral oak barrels and bottled the summer after the harvest.
