Paolo Monti Barolo Bussia 2005
Bussia is one of the finest vineyard sites in the whole of Barolo. Roberto Gerbino is the consultant oenologist. 100% Nebbiolo (the Lampia and Michet clones), Bussia has an easterly exposure at 280 meters above sea level, the soils are calcareous-clayey marls with 25% sand and the crop yield is 6 tons per hectare (2.4 tons per acre). All manual harvesting with strict selection of the grapes in the vineyard and the wine between October 10th and Oct. 25th .
Fermentation with maceration on the skins takes place for a maximum of 6 days, at a maximum temperature of 32 C. 50% of the wine is racked into new oak barriques, where it stays for 12 months; the remaining 50% in one-year-old barriques, also for 12 months; the two portions are blended at the beginning of the second year, and levage is completed in 16-hectoliter French oak barrels, where the wine remains for another 12 months; the wine is then transferred to stainless steel for approximately 3 months before it is bottled. Bottling: The month of June of the year before release.
Great depth and complexity of Autumnal fruits, underlying leather and richness of fruit. Not overly tannic but with wonderful balance.
Highly scented with a great range of aromas Olly Smith - Mail on Sunday Event Magazine 19/10/2014
Will accompany simply cooked grilled red meat and game.