BAROLO "BUSSIA" D.O.C.G.

SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards, in Bussia Soprana.
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 4 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 26 to 28 months; then, it will be bottled.
NOTES: the grapes used to make Barolo Bussia Soprana come from vineyards which are at least 20 years old.
ANALYTICAL DATA: alcoholic content % Vol. 13 – 14 Total acidity gr./lt. 5.5 – 6.5 pH 3.20 – 3.40