“Cesare” “Cesare” is the natural consequence of a brilliant idea of Cesare Borgogno, in the 1920 he decided to stock 20.000 bottles pour each great vintage of Borgogno to sell it only after 20 years. Thanks to Cesare, we can blend those outstanding wines to make a unique and inimitable wine. The expert winemaker of Borgogno tastes each of the bottles of the different vintages. The wines are blend in different percentages depending on the taste and feeling at the moment of the taste. “Cesare” will always be a surprise either if is a blend. It will always show different during the ageing. This wine is son of different vintages, we simplify the name with the wording 04 98 96 82.
After a snowy winter and a rainy spring, the growing season started with a slight delay. Not an extremely worm summer with little precipitation permitted a good evolution of the grapes with a delay on the maturation. September was really worm and permitted to harvest grapes without illnesses. The winemaking is traditional, the fermentation with emerged cap at a controlled temperature for two weeks ( first days 22 to 25°C, end of fermentation 29 to 30° C). The submerged cap maceration after the fermentation is for 30 days. The ageing is in Slavonian Oak barrels for 5 years, 24 months in bottle. The bottling was in September 2010.
1998 was a vintage with a good climate. A cold winter with little snow and a rainy spring. The summer was worm and dry, those factors determined a great maturation of the grapes. Being September and October worm during the day and cold during the night helped the phenolic maturation and the harvest. Regular fermentation and submerged cap maceration, racking from the end of September. The ageing is divided in 1 year in concrete tanks and three years in Slavonian Oak barrels, the bottling was in April 2003.
Was an unpredictable vintage from the climatic point of view. The first part of the spring was characterized by changeable weather, the good climate of May and June permitted a great vegetative growth. Regular fermentation, submerged cap maceration, racking from the end of October to half of November. The ageing was for four years in big Slavonian Oak Barrels, the bottling was in May 2000.
Because a long winter the vegetative growth had a bit of delay but soon it was back to normal. The spring was mild with a rainy May. The summer was worm and dry and a worm September create the ideal condition for an incredible ripeness. Regular fermentation, submerged cap maceration, the racking was at the end of November. The ageing was for one year in concrete tanks and the following five years in Slavonian Oak barrels. The bottling was in April 1988.