Poderi Colla Barolo Bussia

Full-bodied and delicious, this opens with aromas of menthol, ripe wild berries, new leather and blue flowers. Reflecting the nose, the ripe, generous palate features cherry marinated in spirits, crushed raspberry, licorice and tobacco framed in tightly knit, noble tannins. Drink 2025–2032. — Kerin O’Keefe WE 96 points A symphony of aromas for a majestic ‘classic’ Barolo, complex and harmonious, fruity and elegant, with great ageing potential. The Dardi di Bussia sub-area is historically considered one of the great Barolo crus. Mentioned among the most qualified positions in L. Fantini’s ‘Monograph on Viticulture and Oenology in the Province of Cuneo’ of 1880 and in the Atlas of the Great Vineyards of Langa published by Arcigola Slow Food. Year of implantation: 1970 - 1985 Tasting notes: Intense garnet red, wide and elegant bouquet delicately spiced with hints of flowers, small red fruits and goudron. Rich structure on the palate supported by soft tannins, enveloped in ripe fruit and liquorice. A majestic traditional Nebbiolo with the power, harmony, and complexity of a great orchestra! Extraordinary ageing potential. It is perfect with red meat and furry game dishes, but also for very rich fish dishes, such as baked turbot, as well as for a fine cheese dinner. Manual harvest, destemming, crushing, maceration with the skins for 12/15 days at a maximum temperature of around 30°, full malolactic fermentation before winter. In the spring, it is transferred to oak barrels for 24-28 months.