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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.5 pts. and median of 96 pts. in 2 notes) - hiding notes with no text | | | Tasted by Bigdong on 10/20/2022 & rated 95 points: NYC, needs a lot more time(10+ year) (1199 views) | | | Tasted by Andre Brattland on 5/24/2019 & rated 98 points: Grapes mainly from the Romirasco vineyard and 15% each of the Cicala and Colonello. 3000 bottles are made.
Crystal clear and precise red core, with lighter edges.
Extremely precise and instantly so amazing depth on the aromas that makes the senses sharpen. Perfectly concentrated and energetic fruit aromas with cherries, morel, autumn leafs, roses, balsamic, hints of truffle, leather and this distinctly mineral salt-like as seduces.
Very energetic and wonderful touch that turns into such a heavy, yet so delicate, so stormy yet so charming wine with a sea of complexity. So detailed! The fruit feeling is lovely with delicious redcurrant fruit, licorice, leather, light bloody meat, mushrooms and fierce mineral salinity that only really grows. Delicious acid that holds the wine, gives it a nerve and refreshes all the way through.
Firm but perfect tannins that will guard the wine for many decades to come. The wine has a small slipway in between the middle part and the finish where concentration does not completely fill up, but quickly absorbs and gives a long and powerful finish with a clear mushroom and mineral touch. This wine represents Aldo Conterno in every aspect. The energeric of Cicala, the structure of Colonello and the mineralite of Romirasco. This is simply one of the world's very best wines made on Nebbiolo which can be stored in the cellar for at least 50 years. Gorgeous! 98 points. For now. (98-100 points) (4640 views) |
| Poderi Aldo Conterno Producer website
U.S. Importer/DistributorPoderi Aldo Conterno Barolo Riserva GranbussiaBAROLO RISERVA GRANBUSSIA DOCG
INTRODUCTION
The Barolo of the “Granbussia” selection is produced by assembling the distinctly vinified and aged wines of the vineyards Romirasco, Cicala and Colonnello in the following percentages respectively: 70%, 15% and 15%; however, these ideal values change according to the vintage.
The wine remains for 6 years in the cellar before being sold, and it is produced exclusively in the best vintages.
VINEYARD PROFILE
Vineyards: Romirasco, Cicala and Colonnelo
Varieties: Nebbiolo, Michet and Lampia varieties.
WINEMAKER NOTES
Vinification: red, with skin soaking inside stainless steel vats.
Fermentation: the must stays on contact with the skins for 15 days: during this time the alcoholic fermentation usually gets fully complete, and the wine is then drawn off.
Fermentation Temperatures: changeable, with highest peaks of 32 degrees centigrade.
Cellar Refining: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left aging for 36 months.
HARVEST NOTES
Harvest: manual, with grape selection in the vineyard.
Time of Harvest: mid-October.
TECHNICAL INFORMATION
alcoholic content % Vol. 13.00 – 14.50
Total acidity gr./lt. 5.5 – 6.5
pH 3.20 – 3.40NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerRiserva GranbussiaGranbussia is from the vineyards Romirasco, Cicala, Colonnello in Monforte d'Alba See the vineyards on weinlagen-infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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