Barolo Bussia DOCG

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.

VINIFICATION : red, with skin contact inside stainless steel vats.

VINIFICATION TIME : the must stays on contact with the skins for 20-30 days: during this time the alcoholic fermentation gets fully complete.

VINIFICATION TEMPERATURES : changeable, with highest peaks of 32 degrees centigrades.

CELLAR REFINING : The new wine is decanted several times before transfer to oak casks where it is aged and refined.

NOTES : the grapes used to make Barolo come from vineyards which are at least 15-20 years old.