Merkki: Poderi Colla

Pakkaus : 1,5

Alkoholiprosentti : 13-13,5% vol.

The Dardi di Bussia area is traditionally considered one of the great Barolo crus. It is mentioned as one of the finest sites, in, among other works, Lorenzo Fantini’s 1880 Monograph on Viticulture and Oenology in the Province of Cuneo and in the Atlas of Fine Langhe Vineyards, published by Arcigola Slow Food.

VINEYARD
Variety: 100% Nebbiolo
Exposure: south, southwest facing
Altitude: from about 300 to 350 metres above sea level
Vines planted in: 1970 and 1985
Vines per hectare: about 4,000
Wine yield per hectare: about 4,000 litres
Harvest time: 10-20 October
CELLAR
The grapes are destalked and crushed, then macerated on the skins for approximately 12-15 days at a maximum temperature of about 30°C; malo-lactic fermentation is completed before winter sets in. The wine is transferred to Slavonic oak casks in the spring, where it ages for 24 to 28 months, and is bottled without filtering.
Alcohol: 13-14% by vol.
Total acidity: 5-5.5 g/l tartaric acid
Dry extract: 27-30 g/l

TASTING NOTE
Deep, intense ruby-red in colour, with a rich and refined bouquet, delicately spiced, bringing out floral tones, mingled with red berry fruit and tar. Full-bodied and strongly structured, it stays on the palate with supple tannin sensations, covered with fragrant notes of ripe fruit and liquorice. A traditional, "majestic" Nebbiolo with the might, balance and complexity of a symphony orchestra! Extraordinary ageing capacity. Despite its strong personality, Barolo can in any case be enjoyed frequently with red meat and ground game, even – why not? – with very rich fish dishes, such as baked turbot, or a dinner featuring speciality cheeses.
Serving temperature: 17-19°C – serve in a balloon glass – we advise decanting very old vintages before drinking to allow them to breathe.