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Barolo DOCG Bussia Dardi Le Rose

Barolo DOCG Bussia Dardi Le Rose

Dardi le Rose

A symphony of aromas for a majestic ‘classic’ Barolo, complex and harmonious, fruity and elegant, with great ageing potential.

The Dardi di Bussia sub-area is historically considered one of the great Barolo crus. Mentioned among the most qualified positions in L. Fantini’s ‘Monograph on Viticulture and Oenology in the Province of Cuneo’ of 1880 and in the Atlas of the Great Vineyards of Langa published by Arcigola Slow Food.

Barolo DOCG Bussia Dardi Le Rose

Dardi le Rose

A symphony of aromas for a majestic ‘classic’ Barolo, complex and harmonious, fruity and elegant, with great ageing potential.

The Dardi di Bussia sub-area is historically considered one of the great Barolo crus. Mentioned among the most qualified positions in L. Fantini’s ‘Monograph on Viticulture and Oenology in the Province of Cuneo’ of 1880 and in the Atlas of the Great Vineyards of Langa published by Arcigola Slow Food.

The origin of geographical appellations

Bussia conceptually represents the origin of the meaning of Langa cru. Indeed, this is where Beppe’s idea of winemaking began, to process and separate grapes from different areas of Barolo that, previously, were transformed into wine altogether in a single mass. So Bussia inspired a true conceptual revolution in the way the Barolo identity was built. Today, Bussia is one of the geographical appellations with the largest extension, whereas in the past the area was limited to a smaller area.

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Info

Grape Variety: Nebbiolo 100%

Year of implantation: 1970 - 1985

Tasting notes: Intense garnet red, wide and elegant bouquet delicately spiced with hints of flowers, small red fruits and goudron. Rich structure on the palate supported by soft tannins, enveloped in ripe fruit and liquorice. A 'majestic' traditional Nebbiolo with the power, harmony, and complexity of a great orchestra! Extraordinary ageing potential. It is perfect with red meat and furry game dishes, but also for very rich fish dishes, such as baked turbot, as well as for a fine cheese dinner.

Serving notes: 15 / 17° C. Wide wine glass We recommend decanting at the time of consumption for proper aeration.

Cellar

Manual harvest, destemming, crushing, maceration with the skins for 12/15 days at a maximum temperature of around 30°, full malolactic fermentation before winter. In the spring, it is transferred to oak barrels for 24-28 months.

Alcohol volume: 13-14 % vol.

Total acidity: 5-5,5 gr./l. tartaric ac. 

Dry extract: 27-30 gr./l.

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