Wine maker notes
Grapes are destalked and pressed; the must successively macerates on the skins for approximately 15 days at a maximum temperature of 30° C., and malolactic fermentation ensues, completed defore winter. In the spring, the wine sojourns in casks of Slavonian and French oak, part of which new, for a period from 24 to 28 months. It is then racked into stainless steel, clarified with fresh, whipped egg white, decanted and successively bottled without filtering.
Alcohol: 13-13.5 % by vol.
Total acidity: 5-5.5 grams per liter of tartaric acid
Dry extract: 27-29 grams per liter

BAROLO BUSSIA DOCG: From grapes grown on this top-class soil at 300-350 meters’ elevation, and S-SW exposed vines aged 15-30 years. Elegant bouquet of tobacco, licorice, goudron, berry fruit, dried herbs and roses; silky texture over sweet tannins, wonderful extract, structure and concentration."

winemaker's notes:
Typically Nebbiolo in color, in its finest and fullest expression: intense, faceted ruby red with subtly lighter hues. The impact is immediately appealing, with a very complex bouquet showing decided character and personality, albeit without aggressiveness. Mineral and animal notes enrich its structure and layered complexity, characteristic of the “Bussia” cru; the ensemble is comparable to the intricate power of an orchestra. On the palate, this unique symphony plays on. Traditionally named “The Wine of Kings” – only a king could afford to drink Barolo every day – its magnitude nevertheless does not intimidate and is a gorgeous match with red meat and fowl – yet also with particularly rich fish dishes such as roast turbot! – or with specialty and seasoned cheeses. Best served at 17/19° C., in a very ample glass. In the case of older vintages particularly, it is advisable to decant.

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