Stroppiana - Barolo Bussia 2015 (750ml)

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Price: $59.95

In Mixed Case: $53.96

Producer	Stroppiana
Country	Italy
Region	Piedmont
Subregion	Barolo
Varietal	Nebbiolo
Vintage	2015
Sku	82282
Size	750ml

Here's a lovely Barolo. It's ruby red with just a touch of garnet. The nose is striking with a pleasant scent of forest floor and tobacco. 2015 was a warm vintage so the wine is generous while still being quite well structured. Great tannin, and completly dry on the palate with more tobacco and leather that extends to a pleasantl and long finish.

SERVING SUGGESTIONS: game, red meat, meat braised in the same wine, mature cheese.

Stroppiana Description

Our winery is situated in a small hamlet within the municipality of La Morra, Rivalta. This is where the 18th century church of San Giacomo once stood, and one of our three Barolo is named after the Saint. We cultivate a total of approximately 5.5 hectares of land, some of which is in the municipalities of Verduno and Monforte, part estate owned and the rest under rental agreements.

Notes from Stefania, the Mother - "I work alongside my husband. I come from a family of farmers and I too began accumulating my wealth of experience when I was just a little girl, having always helped my parents. After spending several years working as a nurse, thanks to which I met my husband, I decided to dedicate all my time to working with him in order to help consolidate and develop the Stroppiana estate. I was born in Monforte and this gave Dario the opportunity to produce Barolo in the Bussia cru, which is famous among those with a knowledge of Barolo. I’ll always be left wondering whether it was me or my vineyards that Dario fell in love with first?!" -- Stefania, the Mother

GRAPE VARIETY: 100% Nebbiolo
SOIL COMPOSITION: Mixed consistency tending towards clay
VINEYARDS: locality of Bussia di Monforte d’Alba
VINEYARD EXPOSURE: South
ALTITUDE: 400 m above sea level
YEAR PLANTED: 1992
YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes)

The grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30 °C and is pumped over at least 4/6 times a day.

Upon completion of fermentation the wine is transferred to large Slavonian oak barrels, where it ages for two years. It is bottled in the August of the third year after harvesting and continues to age for a further 10-12 months in the cellar prior to release for sale.

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