Prunotto - Bussia - Barolo - 2009 | Italian Red Wine

CLIMATE:
The first half of the growing season was defined by mild temperatures and relatively dry climatic conditions. The month of March brought frequent rain showers that provided good groundwater resources. Cooler than average temperatures dominated the following months delaying vine development by approximately 10 days, a timetable that continued up until the end of summer. Harvesting activities of Nebbiolo for Barolo Bussia were carried out from October 4th through the 11th.

HARVEST & VINIFICATION:
Harvested grapes were brought to the cellar and carefully selected, destemmed and crushed. Maceration on the skins lasted for approximately 8 to 10 days at a maximum temperature of 30 °C (86 °F). Malolactic fermentation was completed before the end of winter. The wine was aged in oak barrels of varying capacities for about 18 months.