Poderi Colla Bussia Barolo DOCG 2013


Deep, intense ruby-red in colour, with a rich and refined bouquet, delicately spiced, bringing out floral tones, mingled with red berry fruit and tar. Full-bodied and strongly structured, it stays on the palate with supple tannin sensations, covered with fragrant notes of ripe fruit and liquorice. A traditional, “majestic” Nebbiolo with the might, balance and complexity of a symphony orchestra! Extraordinary ageing capacity.


The Dardi di Bussia zone is historically considered one of the great Barolo crus. It is mentioned as one of the top locations, among other documents, in L. Fantini’s 1880 publication on Viticulture and Oenology in the Province of Cuneo and in the Atlas of the Langhe Area’s Great Vineyards, published by Arcigola Slow Food.


Variety : 100% Nebbiolo

Exposure : southern, Southwesterly

Altitude : approximately 300 to 350 meters above sea level

Vines planted in : 1970 – 1985

Vines per hectare : approximately 4,000

Wine yield per hectare : around 4,000 liters

Harvest time : October 10th -20th


Grapes are hand-picked, destalked and crushed; the must successively macerates on the skins for 12/15 days at a maximum temperature of about 30° C., and malolactic fermentation ensues, completed before winter. In the spring, the wine sojourns in oak casks for a period from 24 to 28 months.

Alcohol : 13-14 % by vol.

Total acidity : 5-5.5 grams per liter of tartaric acid

Dry extract : 27-30 grams per liter

Despite its strong personality,Barolo can be enjoyed frequently with red meat and ground game, even – why not? – with very rich fish dishes, such as baked turbot, or a dinner featuring speciality cheeses. Serving temperature: 17-19°C – serve in a balloon glass – we advise decanting very old vintages before drinking to allow them to breathe.