Ghisolfi Barolo Bussia 2006
Flowery, rich, expansive and long.
Ruby, almost garnet red.
Well-balanced, mature, deep and nicely tannic. Good for drinking from an early age.
As with the other wines, only wild yeasts are used in the fermentation. The maceration on the skins lasts around 10 days, at a controlled temperature of between 25 and 30° C.
Red meat roasts, game, truffle-flavoured dishes and mature cheeses.