Barolo Bussia, Poderi Colla

BAROLO BUSSIA

D.O.C.G.

Dardi le Rose – Bussia di Monforte

The Dardi di Bussia zone is historically considered one of the great Barolo crus. It is mentioned as one of the top locations, among other documents, in L. Fantini’s 1880 publication on Viticulture and Oenology in the Province of Cuneo and in the Atlas of the Langhe Area’s Great Vineyards, published by Arcigola Slow Food

Vineyard

Variety

100% Nebbiolo

Exposure

southern, Southwesterly

Altitude

approximately 300 to 350 meters above sea level

Vines planted in

1970 - 1985

Vines per hectare

approximately 4,000

Wine yield per hectare:

around 4,000 litres

Harvest time

October 10th -20th

Cellar

Grapes are hand-picked, destalked and crushed; the must successively macerates on the skins for 12/15 days at a maximum temperature of about 30° C., and malolactic fermentation ensues, completed before winter. In the spring, the wine sojourns in oak casks for a period from 24 to 28 months

Alcohol

13-14% by vol

Total acidity

5-5.5 grams per liter of tartaric acid

Dry extract

27-30 grams per liter

Tasting note

Deep, intense ruby-red in colour, with a rich and refined bouquet, delicately spiced, bringing out floral tones, mingled with red berry fruit and tar. Full-bodied and strongly structured, it stays on the palate with supple tannin sensations, covered with fragrant notes of ripe fruit and liquorice. A traditional, “majestic” Nebbiolo with the might, balance and complexity of a symphony orchestra! Extraordinary ageing capacity. Despite its strong personality,Barolo can be enjoyed frequently with red meat and ground game, even – why not? – with very rich fish dishes, such as baked turbot, or a dinner featuring speciality cheeses

Serving temperature

17-19°C – serve in a balloon glass – we advise decanting very old vintages before drinking to allow them to breathe