MASSANOIS® Poderi Aldo Conterno Barolo Riserva – 6045115908255

Notes from the Winemaker:
The Barolo Reserve Granbussia is produced by blending grapes from the oldest vines, from the Romirasco, Cicala, and Colonnello, before fermentation starts, in the following percentages respectively: 70% – 15% – 15%. Naturally these optimal values may vary depending on the year.

The Granbussia remains in the cellar for at least 8 years before commercialization. It is produced exclusively in the best years and in limited quantities.

Vinification

fffVINEYARD: Romirasco, Cicala and Colonnelo vineyards (Bussia – Monforte d’Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: in wood with maceration of the skins in large Slavonia oak casks.
VINIFICATION TIME: the must remains in contact with the skins for 60 days, during which the alcoholic fermentation is fully completed.

VINIFICATION TEMPERATURES: variable with maximum peaks of 32 degrees centigrade.
CELLAR REFINING: once removed the new wine remains in large Slavonia oak casks where it ages and refines for 32 montha.

97 Points Robert Parker’s Wine Advocate:
“This wine blew me away. The 2009 Barolo Riserva Granbussia is a proud achievement and an expression of rare beauty. This wine will be released this fall, some nine years after the harvest. Only 3,000 bottles were produced. The Granbussia narrative is one of elegance and refinement. The fruit comes from two vineyard parcels in the greater Bussia cru and was co-fermented (instead of being blended after malolactic fermentation). So much fruit was dropped during the summer growing cycle that the harvest came later than usual. This allowed for slow, even ripening and a deeper sense of aromatic complexity that you immediately identify here. The nose is redolent of wet earth and autumnal leaf with white truffle and forest berry. The wine offers extreme Nebbiolo purity with anise seed, tar and licorice.” – Monica Larner (Jun 2018)

97 Points – Decanter Magazine:
“Opulent but far from jammy, with aromas of leather and cherries. It’s velvety, with lovely depth of flavour and luxurious tannins, a harmonious wine with no rough edges. Magnificent balance and texture and tremendous length.” – Stephen Brook

95 Points – Wine Spectator Magazine:
“A haunting bouquet of incense, sandalwood, cedar, leather, mushroom and tar swirls around a core of ripe cherry and plum flavors. This is rich and sumptuous, yet still very solid and dense, with time to give. The finish goes on for what seems like minutes. Drink now through 2036. From Italy.” – BS (Dec 2018)