Bric Cenciurio - Barolo Monrobiolo di Bussia produced in the vineyard of the same name located between the towns of Barolo and Monforte. 1200 bottles.
Out of stock

Bric Cenciurio – Barolo Monrobiolo di Bussia – 2017

Bordering the Monforte d’alba area, this is the vineyard adjacent to Coste di Rose and is the westward downstream continuation of the Bussia vineyard, with which it also shares similar soil structures that are felt in the wines. The only winery to produce this vineyard as a single vineyard, 60-year-old vines and soils rich in clay and limestone marls well exposed to the southeast give rigorous organoleptic properties. Fermentation and maceration in steel tanks for 25-30 days, aging is done in 400- and 700-liter barrels for 24 months after which the wine rests 6 months again in steel before moving to the bottle. This is an interesting Barolo in the aromas reminiscent of earth and underbrush, in the mouth it is round with tannins present but not too invasive and balanced structure.

  • Producer: Bric Cenciurio
  • Name: Barolo Monrobiolo di Bussia
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2017
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml
  • Production: 1200 bottles

Productive Notes: fermentation for 25-30 days in steel tanks. Aged for 2 years in 400/700-liter barrels, plus a few months in steel tanks and bottle.

Wine naturally contains solphites

46,00€

Out of stock

Description

Among the Docg Barolo names Bric Cenciurio is a small winery run by the Pittatore family in the village of Barolo, founded in the 1990s. It was Franco Pittatore along with his brother-in-law Carlo Sacchetto who decided to combine their properties within the appellation and buy new vineyard land in Roero, thus beginning wine production with the first label in 1996. The winery owns 14 hectares of land divided into the cultivation of Barbera, Nebbiolo and Arneis by practicing natural farming techniques so as to preserve the surrounding environment and the health of the vineyards. The age of the vineyards and their enhancement of the terroir allows the characteristics of the individual wines to be enhanced, especially with Barolo where Coste di Rose and Monrobiolo di Bussia are produced from their respective crus. The winery’s style is purely traditional accompanied by modern methods in winemaking, manual harvests with selection of the best bunches and aging in large barrels for a long time.

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