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Silvano Bolmida
Barolo ‘Bussia’
Italy, Piedmont, Barolo DOCG
Red
Winery Overview
This family-owned estate, located in the historic Bussia vineyard of Monforte d'Alba, showcases one of Barolo’s most renowned and coveted terroirs.
The estate spans 7.4 hectares of sustainably certified vineyards, situated at an altitude of 420 to 470 meters above sea level. Each harvest is conducted by hand to ensure perfect ripeness and balance from each and every cluster. Silvano's winemaking utilizes slow, lengthy fermentations and extended skin macerations of 60-120 days. Aging takes place in a mix of small barrels and large casks, followed by a long maturation in stainless steel tanks for a natural balancing and decantation before bottling.
Founded in 1999, the winery began as an ambitious project by Silvano and his wife, Paola, in his father's modest tractor garage. Since 2021, the operations have moved to an elegant new winery, with Silvano and Paola’s children, Francesco and Alessandra, now actively contributing to the vineyard work and winemaking.
5.000 plant per hectare, cultivated with single guyot, not irrigated.
All Bolmida's vineyards follow a “certified sustainable planning“, where green manure fertilizer based on alfalfa, beans and mustards (a carpet of these crops aid to avoid water erosion inside these slope hills and aid to producing a symbiosis with vine having so more quantity of parfums inside smaller size of clusters). Bad funguses are controlled primarily using different algae and mustard extracts.
Terroir
Bussia is one of Monforte d'Alba's most important MGA (Cru). Very steep hill, 25 to 35 years old vines, at 420 m. In total 1,7 ha in property, planted into a sandy clay miocenic sea sediment, rich in flakes of grey marl. Very sunny (facing to the south-west) and windy, which serves to keep clusters healthy even in rainy vintages.
Vinification
Green harvest was made in June cutting in the half all cluster. Yields stay low, around 1,2 kg, bringing more balance between sugar/acidity/total polyphenol/ripe tannin.
Harvest was between October 23,24 and 26, totally done by hand.
Clusters all destemmed with a lot of whole berries into the fermentation tank; dry ice protection is used to avoid using sulfites. Fermentation started with an inoculation of selected-autochthon fresh yeast keeping fermentations clean and healthy, this yeast population comes from Nebbiolo vineyards in the Langhe area.
Fermentation in steel with pumping-over lasting one week, followed by a very long maceration post fermentation, on the submerged skins, 80 days in total, and malolactic fermentation was made in quickly natural way in the same moment.
Aging
Aged in used, untoasted barrique for 6 months with weekly batonnage until May.
Second year of aging in medium size barrel (3.000-liter capacity) to add less oxygenation into the wine.
After 24 total months of aging in neutral wood, the wine is racked to steel for a natural decantation. After 2 months of sediment, wine was bottled without filtering (only a large steel mesh), with a low sulfite addition.
A refining in the bottle for 12-months gives the wine a more complex aroma and round flavor. 9,000 bottles produced.
