||Monforte d’Alba – Suburb Bussia
||Altitude: about 300 m. a.s.l. Exposure: Southwest.
|Composition of the land
||Elveziano with clayey and calcareous sediments, rich in iron.
||In the middle of October.
||Traditional method of long maceration: natural fermentation without added yeasts for 40 days in stainless steel tanks.
||6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (35-50 hl) and a successive maturation in the bottle.
||The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.
||Price Giacomo Fenocchio Barolo Bussia 2015 € 38.00