- Barolo, Piedmont, Italy
I was quite impressed with the Barolos I tasted this year from Enzo Boglietti. The wines are still quite deep and powerful, but also less heavily extracted than in years past. My sense is that these wines are still somewhat in motion stylistically, but certainly the direction appears quite promising.
--Antonio Galloni, Vinous, November 2018
Enzo Boglietti is a family-run winery that produces about 100,000 bottles. The winery is located in La Morra, while the vineyards are scattered amongst the communes of La Morra, Barolo, Monforte, Serralunga d’Alba, Roddino, and Sinio.
Originally a polyculture farm, in 1991 brothers Enzo and Gianni Boglietti began to phase out the the other farming operations and establish their winery with their father’s 2.5 hectares of vines in La Morra; the family’s holdings have since grown to include just over 22 hectares. The estate is certified organic as of the 2017 vintage. Enzo is in charge of all winery matters while Gianni meticulously manages the vineyards and looks after the quality of grapes. With the encouragement of friends and neighbors Alessandro Fantino, Roberto Voerzio, Andrea Oberto, and Eraldo Viberti, the brothers focused on farming with low yields achieved through green harvest and bunch thinning. Some of their vineyards boast very old vines, up to 100 years old. Any new plantings are planted at high (for the Barolo zone) densities of 7,000 plants per hectare.
In the cellar, fermentations are spontaneous and temperature-controlled. Over the years, the house style has gotten less extractive, and the use of wood is tending to be larger and more neutral. As of the 2014 vintage, the Barolos are now mostly fermented in large wood open-top fermenters called tine with gentle macerations cappello sommerso lasting up to a staggering 90 days; the wines are aged almost exclusively in large French oak botti of 2500L and larger.