BAROLO BUSSIA DOCG 2003

SILVANO BOLMIDA

Let us now consider the prince wine of the winery, Barolo Bussia.
It is made from  Nebbiolo grapes, rightly considered a noble wine for its ability to combine power with taste elegance, richness with refinement of the bouquet. In the hills of Bussia, the friable nature of the soil -  rich in Miocenic sand – allows the roots to feed on the deepest layers rich in marine microfossils, so that the grapes are enriched of precious microelements which characterize this renowned sub-zone.
In no other vine it is necessary such a demanding running of the vineyard and above all a careful thinning out of the surplus grapes. I make this operation in July in order to produce a maximum of 1/1,2 Kilos of grapes per vine.
Grapes are rightly spaced and well ventilated so as to keep a dry and ventilated microclimate and allow a maturation naturally good and prolonged. The 1999 harvest took place between October 8^th and 12^th and it was followed by a 15-day-fermentation in cement vats.
During this time, I frequently made pumping over and  four delestages to optimise the dissolution of extractive substances and of the precious tannins which never become bitter in the hills of Bussia, even after a rather long maceration.
After the drawing off and a light pressing of the marc, I racked the wine into 500 l tonneaux to let the polysaccharides  and the manno-proteins - naturally present in the still cloudy  wine - contribute to give more complexity and organoleptic elegance.

This first phase of maturation in wood lasted till the following August when the wine was poured off, separated from its natural deposit and put again some in tonneaux and some in little Slavonian oaks to continue the maturation for 14 months.
In January, the wine was then assembled, slightly clarified with gelatine  and bottled without any filtering to preserve its character  intact.

Then it started the very important process of refinement in bottle for 14/18 months before releasing for sale. Thanks to the long refinement it is possible to enjoy an excellent degree of evolution and the organoleptic satisfaction from the releasing, however some years in bottle will give the wine greater completeness.

BAROLO BUSSIA features the following characteristics:
COLOR: Bright ruby red with light garnet highlights
BOUQUET: warm and ample, with distinct notes of cherries in alcohol mixed with wild mint and elder flowers. In the background, reminiscences of cocoa, spices and wood aromas.
TASTE: round full-bodied, with long tannins but sweet and silky, with mineral tones well balanced in the warmth of the alcoholic power.
ALCOHOL: 14.28% Vol.

Thanks to its peculiar characteristics, Barolo BUSSIA, can be drunk either right now or after many years. It excellently matches various meat or cheese dishes proving its real nobility with its versatility.

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