• Rattalino Barolo Bussia Selezione 35 2014
  • Rattalino Barolo Bussia Selezione 35 2014
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Rattalino Massimo Wines Barolo

Rattalino Massimo

Barolo Bussia Selezione 35 2014

Red still

Most awarded
  • Rattalino Barolo Bussia Selezione 35 2014
  • Rattalino Barolo Bussia Selezione 35 2014
1 2
Show more
Rattalino Massimo Wines Barolo
HKD394.00
HKD394.00
Sale Sold out

Other years:

2017
Immediate availability Order now and receive it within 20 days Last 1 bottles remaining
Denomination Barolo DOCG
Size 0,75 l
Alcohol content 14.0% by volume
Area Piedmont (Italy)
Grape varieties 100% Nebbiolo
Aging 3 to 4 years in tonneaux, depending on the wine’s evolution, followed by 6 months in stainless steel tanks and a further 6 months in bottle.
Year 2014
Product name Barolo Bussia Selezione 35 2014
Color Intense and dusky ruby red.
Perfume On the nose, it has notes of ripe red berries, blueberries and blackberries with hints of sweet marasca cherry.
Taste The wine is full and warm in the mouth with a wrapping alcoholic element.
Region Piedmont
Country Italy
Other years 2017
View full details

Awards

  • 2014

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 2014

    90

    /100

    One of the most prestigious wine guides in Italy.

  • 2014

    3

    One of the most prestigious wine guides in Italy.

  • 2014

    3

    Italian Sommelier Association (AIS) guide

1 4

Details

Profumo

Perfume

On the nose, it has notes of ripe red berries, blueberries and blackberries with hints of sweet marasca cherry.

Colore

Color

Intense and dusky ruby red.

Gusto

Taste

The wine is full and warm in the mouth with a wrapping alcoholic element.

Serve at:

18 - 20 °C.

Longevity:

Over 25 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Meat
Game
Cheese
Matured cheese
Pork

Producer
Rattalino Massimo
From this winery
  • Start up year: 2002
  • Oenologist: Andrea Paglietti
  • Bottles produced: 90.000
  • Hectares: 4
The Massimo Rattalino winery is located on one of the most prestigious hills of the Barbaresco area. The choice to dedicate almost the entire production to this noble and versatile grape was a precise choice to better enhance the main Piedmontese grape varietal. A clear choice: to enhance this noble and austere grape varietal that has so much to tell, and that only through great care, can express itself with elegance and longevity.

Careful management of the vineyards is essential to bring high quality grapes to the cellar. The classic Guyot vine training system is utilized and the harvest is manual. The care of the vineyard is precise, marked only by the variability of nature that makes every harvest unique.

Yields are controlled and harvest is manual to guarantee the quality of the grapes. This is the philosophy of Massimo Rattalino: excellent wines can only be obtained from an excellent raw material.

Work in the cellar gives continuity to what happens in the vineyard. Fermentation takes place mainly in steel, while aging in large Slavonian oak barrels is our choice to enhance the elegance of our wines. Only for the more structured Barbaresco and Barolo the large barrel is accompanied by a passage in tonneaux which, thanks to a slow oxygenation, gives soft and pleasant tannins. Read more
Production area: Piedmont
Piedmont
Rattalino Massimo

Name Rattalino Barolo Bussia Selezione 35 2014
Type Red still
Denomination Barolo DOCG
Vintage 2014
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties 100% Nebbiolo
Country Italy
Region Piedmont
Vendor Rattalino Massimo
Origin Monforte d’Alba (CN)
Climate Altitude: 300 m. a.s.l. Exposure: South and South-East.
Soil composition Clay and fine sand.
Cultivation system Classical Guyot.
Yield per hectare Maximum of 6,500 kg.
Fermentation temperature 30-25 °C
Wine making In stainless steel vats with the submerged cap method and maceration on the skins for more than twenty days. The fermentation temperature is kept initially at 30 °C and then reduced to 25 °C. Around 20% of the grapes are semi-dried before vinification. The malolactic fermentation occurs at the end of alcoholic fermentation and after the drawing off.
Aging 3 to 4 years in tonneaux, depending on the wine’s evolution, followed by 6 months in stainless steel tanks and a further 6 months in bottle.
Allergens Contains sulphites