The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to as early as 1831. The family did not embark in the winemaking business until 1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.
Achille grew up studying wine by experiencing every level of the winemaking process in a tactile and sensory manner. For years, he shadowed the winemaker at his family’s winery, tasting samples from every barrel, touching every bunch of grapes, smelling every oak barrique, until he developed an intuition. That intuition, paired with precise vineyard management and winemaking techniques, are the tools Achille uses to make wines of the highest quality today.
With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines.
“Boroli wines are the highest expression of the philosophy of our job: quality with no compromises.” - Achille Boroli
Location of Vineyard
The vineyards of Boroli are located within three classic towns of Barolo: Castiglione Falletto (Cascina La Brunella), Barolo (Borgata Cerequio) and La Morra (Cascina Sorello).
The winery, where all production and ageing takes place, sits atop a scenic hillside at 318 meters above sea level in Cascina La Brunella, in the town of Castiglione Falletto, the heart of Barolo.
In addition to the historic Cascina La Brunella, a new winery was opened in 2006, with the intent to perfectly combine tradition and modern building technologies.
For Achille Boroli, quality starts in the vineyards. From the vineyard to the bottle, Boroli’s winemaking choices are focused on one thing: producing unique Barolo wines of extreme quality.
In the vineyard, quality begins with fertilizing, which is carried out every three years, using only organic materials. The density per hectare is kept at a minimum, and green harvesting is used to minimize the production of grapes, keeping only 4-6 bunches per vine, thus concentrating the efforts of the vine to the bunches of the highest quality.