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it has the potential to age gracefully over the next 8–12 years
Fermented with wild yeast in small lots
rounding out the sharpness and giving the spirit a graceful
With a 55% polishing ratio and Gohyakumangoku rice for koji and Notohikari local rice for kakemai
and for decades it sold its wine only to Spain's elite social clubs and top restaurants
Livia Fontana, Barolo Riserva Bussia, 2010 ORCOUNT0806 it has the potential toFrom 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.
