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Poderi Colla Barolo 'Bussia' Dardi la Rose 2020

Poderi Colla Barolo 'Bussia' Dardi la Rose 2020

Poderi Colla Barolo 'Bussia' Dardi la Rose 2020 is a testament to the rich history and tradition of Barolo winemaking. Nestled in the acclaimed Dardi di Bussia sub-area, this wine embodies a perfect harmony of flavors, from its intense garnet hue to its bouquet of delicate spices, flowers, and ripe red fruits. This majestic Nebbiolo offers complexity and elegance, reminiscent of a finely-tuned orchestra, with a palate supported by soft tannins and enriched by notes of liquorice. Ideal for pairing with red meats, game, or rich fish dishes, this Barolo promises extraordinary ageing potential.

Composition: 100% Nebbiolo grapes. The vine age and specific soil types contribute to the unique terroir of the Bussia region.
Winemaking: Manual harvest followed by destemming, crushing, and maceration with skins for 12-15 days at temperatures around 30°C, ensuring full malolactic fermentation before winter.
Aging: Aged in oak barrels for 24-28 months, enhancing its structure and complexity.

$24.60

Original: $81.99

-70%
Poderi Colla Barolo 'Bussia' Dardi la Rose 2020

$81.99

$24.60
Product image 1

Description

Poderi Colla Barolo 'Bussia' Dardi la Rose 2020 is a testament to the rich history and tradition of Barolo winemaking. Nestled in the acclaimed Dardi di Bussia sub-area, this wine embodies a perfect harmony of flavors, from its intense garnet hue to its bouquet of delicate spices, flowers, and ripe red fruits. This majestic Nebbiolo offers complexity and elegance, reminiscent of a finely-tuned orchestra, with a palate supported by soft tannins and enriched by notes of liquorice. Ideal for pairing with red meats, game, or rich fish dishes, this Barolo promises extraordinary ageing potential.

Composition: 100% Nebbiolo grapes. The vine age and specific soil types contribute to the unique terroir of the Bussia region.
Winemaking: Manual harvest followed by destemming, crushing, and maceration with skins for 12-15 days at temperatures around 30°C, ensuring full malolactic fermentation before winter.
Aging: Aged in oak barrels for 24-28 months, enhancing its structure and complexity.