VINEYARD: Romirasco, Cicala and Colonnelo vineyards (Bussia – Monforte d’Alba).
HARVEST: manual, with grapes selection in the vineyard
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin contact inside stainles steel vats.
VINIFICATION TIME: the must remains in contact with the skins for 30 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 oak casks where it ages and refines.
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%.
The Granbussia remains in the cellar for at least 9 years before commercialization. It is produced exclusively in the best years and in limited quantities