The Nebbiolo grapes are harvested in the first part of October from the Vigna Mondoca cru vineyard. Manual selection of the grapes. Gentle de-stemming and pressing. Spontaneous fermentation and maceration for approximately 30 days, at a constant temperature of 28-29°C. Malolactic fermentation follows in December. The wine is aged in 30Hl oak barrels for approximately 36 months. Only in the best vintages, such as this one, the Bussia Vigna Mandoca wines become Riserva, aging in their cellars in bottle for 5 years.
Barolo Riserva Bussia Vigna Mondoca
- Piemonte, Italy
Method & Production
Mellow and elegant bouquet with scents of berries and natural balsamic notes, Mediterranean woodlands, and dried rose petal. Well-balanced, with elegant and assertive tannic texture. A long and complex finish.
"Vigna Mondoca is a warm cru with southern exposure within the broad Bussia MGA. A warm vintage combined with a warm cru over warm soil with almost no clay and primarily chalk, yet in the highest part of the Bussia. Restrained, the nose is full of plum and dark fruits, wild officinal herbs, liquorice and blood, developing on the palate with earthy tones, lively acidity and velvety, slightly oaky tannins. Concentrated and powerful, it's nevertheless graceful." 96 points, Aldo Fiordelli, Decanter (April 2021)