Barolo "Bussia Cicala" 2021 Produttore_Vietti Fermentazione alcolica e malolattica con

Fermentazione alcolica e malolattica con lieviti e batteri indigeni

which are located at an altitude of 300-400 meters above sea level

and other botanicals

where viticulture is practiced with respect for the environment and local traditions

Dominik Weigand's Langhe Barbera is produced in collaboration with Serafina in the municipality of Roddino

Barolo "Bussia Cicala" 2021 Produttore_Vietti Fermentazione alcolica e malolattica conPoderi Aldo Conterno's Barolo Bussia Cicala is produced in Monforte d'Alba from grapes harvested in the 40 45 year old Cicala vineyard located in Bussia. Cicala is one of the winery's most important Barolos, a symbol and history of the entire Barolo appellation. The grapes are carefully selected from the estate's vineyards and, once transported to the cellar, undergo a typical red fermentation with 30 days of maceration on the skins. Aging takes place