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.
IN THE VINEYARD
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.