Editor's PickBussia Vigna Pianpolvere - Chionetti
Vineyard planted in 1965 in the municipality of Monforte d’Alba, sez.A, foglio 7, part. 226. Pianpolvere is an area of great tradition for the Barolo of Monforte d’Alba. In fact, in the past it was considered a cru. Today is part of the largest cru of Bussia. Vinification and ageing harvest is between October and November. Medium/long fermentation in wooden vats at moderate temperatures. Maceration on the skins for about 20-30 days and then a period in big French oak barrels not toasted.The wine is not filtered. Characteristics: the colour is ruby red, slightly opalescent. When young, the nose has subtle floral and whole fruity notes, with an added earthy note. Balsamic accents of liquorice and spices. The taste gives a feeling of freshness and great complexity. Long final, important but silky tannins. Savory at the end.
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Bussia Vigna Pianpolvere - Chionetti
Vineyard planted in 1965 in the municipality of Monforte d’Alba, sez.A, foglio 7, part. 226. Pianpolvere is an area of great tradition for the Barolo of Monforte d’Alba. In fact, in the past it was considered a cru. Today is part of the largest cru of Bussia. Vinification and ageing harvest is between October and November. Medium/long fermentation in wooden vats at moderate temperatures. Maceration on the skins for about 20-30 days and then a period in big French oak barrels not toasted.The wine is not filtered. Characteristics: the colour is ruby red, slightly opalescent. When young, the nose has subtle floral and whole fruity notes, with an added earthy note. Balsamic accents of liquorice and spices. The taste gives a feeling of freshness and great complexity. Long final, important but silky tannins. Savory at the end.
Viticulture
Planted in 1965 in the municipality of Monforte d’Alba, sez.A, foglio 7, part. 226. Pianpolvere is an area of great tradition for the Barolo of Monforte d’Alba. In fact, in the past it was considered a cru. Today is part of the largest cru of Bussia.
Vinification and Ageing
Harvest is between October and November. Medium/long fermentation in wooden vats at moderate temperatures. Maceration on the skins for about 20-30 days and then a period in big French oak barrels not toasted.The wine is not filtered.Bottles producedaround 1.900
Tasting Notes
The color is ruby red, slightly opalescent. When young, the nose has subtle floral and whole fruity notes, with an added earthy note. Balsamic accents of licorice and spices. The taste gives a feeling of freshness and great complexity. Long final, important but silky tannins. Savory at the end.Chionetti Winery
Piedmont, Italy
Producers of traditional, single-vineyard Dogliani DOCG and three unique Barolo wines
Address · Azienda Vitivinicola Chionetti, Frazione San Luigi 44, Dogliani, Cuneo 12063, Italy
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