About this wine
Vineyard and terroir
The wine comes from Dardi di Bussia, within the Dardi le Rose estate at Monforte d’Alba. The sub-area has long been regarded as one of Barolo’s important crus: it appeared among the area’s most highly regarded sites in L. Fantini’s 1880 Monograph on Viticulture and Oenology in the Province of Cuneo and in the Atlas of the Great Vineyards of Langa published by Arcigola Slow Food.
Bussia also played a formative role in the development of geographical identity in Barolo. It was here that Beppe began vinifying grapes from different parts of the denomination separately instead of combining them in a single lot. Bussia is now one of Barolo’s largest geographical mentions, although its historical boundaries covered a much smaller area.
The Nebbiolo vines were planted between 1970 and 1985.
Grapes
100% Nebbiolo.
Vinification
The grapes are harvested by hand, destemmed and crushed. Maceration on the skins lasts 12–15 days, with the temperature reaching a maximum of approximately 30°C. Full malolactic fermentation is completed before winter.
Ageing
In spring, the wine is transferred to oak barrels for 24–28 months.
Technical data
- Alcohol: 13–14% vol.
- Total acidity: 5–5.5 g/L as tartaric acid
- Dry extract: 27–30 g/L
Tasting profile
An intense garnet-red Barolo with a broad, elegant and delicately spiced bouquet. Aromas of flowers, small red berries and goudron lead into a richly structured palate. Soft tannins are wrapped in ripe-fruit and liquorice flavors. The profile combines power, harmony and complexity with fruit and elegance, and it has extraordinary ageing potential.
Serving and pairing
Serve at 15–17°C in a very large wine glass. Decant at the time of serving to allow adequate aeration. Pair with red meat, furred game, rich fish dishes such as baked turbot, or a selection of fine cheeses.