92pts James Suckling

Perfumed, floral nose with ripe stone fruit, candied orange peel and hints of petrol. Dry and chalky with medium body and tangy acidity. A little salty. Fresh and mineral on the finish. From organically grown grapes. Drink now.

91pts Wine Enthusiast - Cellar Selection

Classic Riesling aromas of apricot, white flowers, crushed stone and petrol gently rise from the glass. The wine's texture is a balance between viscosity and acidity giving nuance and depth to the wine as green apple and chalky minerality dominate the flavor profile. Drink now–2040.

90pts Wine Spectator

This vivid, aromatic white allies petrol, pine, apple and lemon flavors to a supple texture before turning tighter and more linear, playing out on the lemony and stony finish. Drink now through 2028. 1,000 cases made, 350 cases imported.

Tasting Notes

Straw yellow color with greenish reflections, semi-aromatic nose with hints of fruits and yellow flowers. It has a characteristic mineral note. Pleasant in the mouth, fresh and fruity.

Due to its characteristics, Riesling goes well with fish dishes such as marinated tuna, lobster, pike, monkfish, but also oysters and shellfish. Perfect with goat cheese and blue cheese. In France we find foie-gras in crust and Alsatian chocroute. In Norway, smoked salmon, Røkt laks. Going to Japan for sushi instead. Moving to the United States of America and Louisiana the crawfish (freshwater shrimp), here among the recipes we think
of Cajun cuisine and Gumbo stew (soup with shrimp), Jambalaya (dish based on rice, shrimp, chorizo, meat). Going to Peru, the ceviche (fresh, raw and marinated fish). Finally in India with the recipe for chicken tikka masala (chicken curry).

About the Wine

Riesling Era Ora is the first white wine produced by Borgogno, one of the wineries that has always been appreciated and recognized for the production of great reds.

Importer's Notes

Founded back in 1761—yes, before the U.S. had a president—Borgogno is the oldest continuously operating winery in Barolo. A major glow-up came in the 1920s when Cesare Borgogno took the reins, expanded production, and started shipping bottles far beyond the Italian border. Cesare also began hoarding Barolo—in the best way. Half of every vintage was tucked away in a massive cellar vault, only to be unleashed two decades later. 

Fast-forward to the Farinetti family takeover in 2008: Andrea Farinetti brought new energy with an organic conversion and a bold return to fermenting in cement vats, just like the good old days. The entire operation still runs from a subterranean cellar labyrinth in the heart of Barolo village. 

The estate now counts 39 hectares, including some of the region’s crown jewels—Cannubi, Liste, Fossati, San Pietro delle Viole—and even a Timorasso revival. 

Expect extended maceration, zero frills in the cellar, and wines with major aging chops. Borgogno is tradition with teeth—gripping, structured, and adored by Italy’s most serious collectors. 

Grape Varietal: 100% Riesling Renano