Questo vino
Vineyard and terroir
The wine comes from Dardi, a historic subzone of Bussia in Monforte d’Alba. Dardi di Bussia has long been regarded as one of Barolo’s important crus: it was cited in L. Fantini’s 1880 Monografia sulla Viticoltura ed Enologia nella Provincia di Cuneo and later included among the leading sites in the Atlante delle Grandi Vigne di Langa published by Arcigola Slow Food.
Bussia also occupies a central place in the development of the Langhe cru concept. It inspired Beppe Colla to vinify grapes from different parts of the Barolo area separately rather than combining them in a single lot, helping establish a vineyard-focused interpretation of Barolo identity. The present-day Bussia geographical mention covers a considerably larger area than its historical boundaries.
The vines used for this wine were planted between 1970 and 1985.
Grapes
100% Nebbiolo.
Vinification
The grapes are harvested by hand, destemmed and crushed. Skin maceration lasts 12–15 days and reaches a maximum temperature of approximately 30°C. Malolactic fermentation is completed before winter.
Ageing
In spring, the wine is transferred to oak casks for 24–28 months.
Technical data
- Alcohol: 13–14% vol.
- Total acidity: 5–5.5 g/L, expressed as tartaric acid
- Dry extract: 27–30 g/L
Tasting profile
Intense garnet red. The broad, elegant bouquet is delicately spicy, with floral notes, small red berries and goudron. The palate is opulent and structured, supported by soft tannins layered with ripe fruit and liquorice. Powerful, harmonious and complex, it is a traditional expression of Nebbiolo with exceptional ageing capacity.
Serving and pairing
Serve at 15–17°C in a very large glass. Decant at the time of serving to give the wine suitable aeration. Pair with red meat, furred game, richly prepared fish such as baked turbot, or refined cheeses.
