BAROLO BUSSIA RISERVA

Category: Wine – Still – Red
Grape variety: Nebbiolo
Region: Piedmont, Italy
Appellation: Barolo
Vintage year: 2010
Alcohol by volume: 14.0%
Producer: Livia Fontana
Bottle: 750 ml

Category:

Description

Located deep in the heart of the Barolo appellation, in Castiglione Falletto, the Livia Fontana estate lies at the crossing of three hill crests originating from the neighboring villages of La Morra, Barolo and Monforte.

The Fontana family has been tending vines and pressing estate-grown grapes for over 150 years and 5 generations. Still family-sized and family-owned today, the winery is run by Ettore and Livia Fontana.

Estate vineyards amount to 7 hectares, planted with the traditional Dolcetto, Barbera and Nebbiolo varieties and situated in long-renowned sites such as Villero, Meriondino and Bussia. The yearly bottle production accounts for 80.000 bottles.

Respected enologist Donato Lanati, Professor of Oenology and Viticulture at the University of Turin, collaborates with Livia Fontana in order to perfection the quality of the estate-bottled wines and take out the most form every single vintage.

The soil in Castiglione Falletto belongs to the ‘Tortoniano’ formation [characteristic of La Morra and Barolo as well]: light-blue/grey-tinged clayey marls rich in loam, iron oxides and active calcium.Livia Fontana produces Barolo from the prized ‘Villero’; vineyard, one of the appellation’s finest and most historical.

The presence of loam and brown clay in the soil makes Villero stand out as one of the most profound, dark-fruited Cru of Barolo, with characteristic aromas of black plum, anise seeds, withered rose petals and rhubarb.Prof. Donato Lanati supervises all stages of the vinification at Livia Fontana, striving to extract the finest aromas and flavors through a long maceration at controlled temperature without any excess of alcohol or astringent tannins.

To achieve this goal, small-sized stainless-steel upright fermenters were appositely designed for Nebbiolo grapes to undergo a slow and gentle 20-day maceration on the skins at controlled temperature, with remontages following a curve of decreasing frequency programmed by Prof. Lanati. Barolo and Barolo ‘Villero’ age in a mix of Slavonia oak casks (30 Hl) and French oak tonneaux.

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