Livia Fontana, Barolo Riserva Bussia, 2010 ORCOUNT0806 making distinctive reds from grapes

making distinctive reds from grapes you won't find elsewhere

With a 55% polishing ratio and Gohyakumangoku rice for koji and Notohikari local rice for kakemai

then 11 months in barrique followed by 7 months in steel—unfined

and for decades it sold its wine only to Spain's elite social clubs and top restaurants

Livia Fontana, Barolo Riserva Bussia, 2010 ORCOUNT0806 making distinctive reds from grapesFrom the Bussia cru at 300 meters elevation in Monforte d'Alba with southwest exposure. Minimum 60 months aging in traditional oak barrels followed by bottle aging. Intense, fruity aromas with garnet red hue, full body with prominent tannins and excellent structure.