2018 Poderi Colla Barolo "Bussia", Piedmont, ItalyABOUT THIS WINE Manual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about 30 C, complete malolactic fermentation before winter. In spring, it goes into oak barrels for a period of 24 to 28 months. The Dardi di Bussia subzone is historically considered one of the great Barolo crus. It is mentioned, for example, in the "Monograph on Viticulture and Oenology in the Province of Cuneo" by L.

Ever since his ascension

To honor this soil

the estate was developed on the historic McCormick Ranch

The grapes are picked together and co-fermented in stainless steel vats with temperature control

never plays a starring role in Silex: Dagueneau’s farming is so impeccable that the perfectly healthy

or even the next vineyard over

A delicate

and we added back a small amount of wine and sugar

and add creamy richness

We are proud to own impeccably situated vineyards in each of these appellations

Every wine produced here is 100% estate grown and the treatment of each vineyard is the same

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