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Silvano Bolmida
Barolo ‘Bussia Vigna dei Fantini’
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.
Green harvest was made in June , cutting in the half all cluster. Yields are kept very low, around 1,2 kg, to keep a greater balance between sugar/acidity/total polyphenol/ripe tannin.
Harvest, during second half of October, done by hand.
Terroir
From a single parcel located in the highest part of Bussia, one of the most famous hills in all of Barolo. Very steep hill, 29 years old vines, at 450m above sea level.
In total 0,60 ha. planted into a sandy miocenic sea sediment, rich in fossils and shells. Notably there is a presence of Diano Sandstone, a sandy strata with porosity and numerous fissures, that help circulation of subterranean water. Very sunny (completely exposed to the south) and windy, helping to maintain healthy cluster even in rainy vintages.
Vinification
Cluster are gently destemmed to keep a lot of whole berries in the fermentation; fermentation in steel starts with a selection of autochthonous fresh yeast, with automatically pumping-over for one week, followed by a very long maceration post fermentation, on the submerged skins for 80 days in total, and malolactic fermentation was made in quickly natural way.
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.
3,300 bottles produced
