|Composition of the land
||A steep hill rich in sands and Miocene fossils.
||The bunches of Nebbiolo are placed to ferment in steel barrels, prolonging the maceration on the skins for a period of 3-4 weeks.
||After racking, it is immediately placed in barriques where it matures on the lees until the following September and then continues its natural evolution in 500-litre tonneaux. At the beginning of the third year we bottle it without any filtration and it will then age in glass for more than 14 months before being put on the market.
||Price Silvano Bolmida Barolo Bussia Vigna Fantini 2013 HK$ 273.80