Merk: Vini d'annata

PECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: Romirasco, Cicala and Colonnelo vineyards (Bussia - Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: in wood with maceration of the skins in large Slavonia oak casks.
VINIFICATION TIME: the must remains in contact with the skins for 60 days, during which the alcoholic fermentation is fully completed.
VINIFICATION TEMPERATURES: variable with maximum peaks of 32 degrees centigrade.
CELLAR REFINING: once removed the new wine remains in large Slavonia oak casks where it ages and refines for 32 montha.
NOTES: the Barolo Reserve Granbussia is produced by blending grapes from the oldest vines, from the Romirasco, Cicala, and Colonnello, before fermentation starts, in the following percentages respectively: 70% - 15% - 15%. Naturally these optimal values may vary depending on the year.
The Granbussia remains in the cellar for at least 8 years before commercialization. It is produced exclusively in the best years and in limited quantities.

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