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

SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards, in Bussia
Bussia (Monforte d'Alba).
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 
25-30 days: during this time the alcoholic VINIFICATION 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 is racked several times before transfer to large Slavonia oak casks where it is aged and refined for 26 months. 
NOTES: the grapes used to make Barolo come from vineyards which are at least 15-20 years old.