Aldo Conterno Barolo Gran Bussia Riserva 2001

Winemaker's Notes:

SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties. VINEYARD: Romirasco, Cicala and Colonnelo vineyards. HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin soaking inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off. VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades. CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 36 months. NOTES: the Barolo of the “Granbussia” selection is produced by assembling the distinctly vinified and aged wines of the vineyards Romirasco, Cicala and Colonnello in the following percentages respectively: 70%, 15% and 15% ; however, these ideal values change according to the vintage. The wine remains for 6 years in the cellar before being sold, and it is produced exclusively in the best vintages. ANALYTICAL DATA: alcoholic content % Vol. 13 – 14.5 Total acidity gr./lt. 5.5 – 6.5 pH 3.20 – 3.40

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties. VINEYARD: Romirasco, Cicala and Colonnelo vineyards. HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin soaking inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off. VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades. CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 36 months. NOTES: the Barolo of the “Granbussia” selection is produced by assembling the distinctly vinified and aged wines of the vineyards Romirasco, Cicala and Colonnello in the following percentages respectively: 70%, 15% and 15% ; however, these ideal values change according to the vintage. The wine remains for 6 years in the cellar before being sold, and it is produced exclusively in the best vintages. ANALYTICAL DATA: alcoholic content % Vol. 13 – 14.5 Total acidity gr./lt. 5.5 – 6.5 pH 3.20 – 3.40

Wine Specs:

Alcohol: 14.50%

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