Red

Barolo

By Marco Bonfante, Nizza, Piemonte, Italy

Marco Bonfante Barolo

Barolo from the family's production on the Bussia hill, aged 36 months in large French oak barrels.

Tasting notes

Clear ruby, garnet with age. Violet, tar and truffle. Full-bodied, classic and structured, with long persistence and noble tannins that improve after some years in bottle.

Pairs well with

Meat and game such as brasato al Barolo, venison and wild boar; dishes with white truffle such as cardoon flan with fondue and duck ravioli.

Technical details

Style
Red
Denomination
Barolo DOCG
Grape
Nebbiolo 100%
Cru / vineyard
Bussia
Production area
Bussia hill, on the border between Barolo and Monforte d'Alba
Soil
Calcareous clay marl with basic pH, poor in organic matter and rich in magnesium and manganese
Exposure
South, south-west
Harvest
Second half of October
Vineyard planting
Guyot, 5,400 plants per hectare, 55 hl/ha, altitude 250 m
Vinification
Prolonged maceration with fermentation temperatures kept at a maximum of 28 C. Destalked and soft-pressed; alcoholic fermentation lasts 10 to 12 days, followed by 15 to 20 days more on the skins. Aged 36 months in large French oak barrels.
Serving temperature
16-18 C

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