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Silvano Bolmida
Barolo ‘Le Coste di Monforte’
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.
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
Located in Le Coste di Monforte, one of the southwest MGA of Barolo Area at 470 m asl. Vineyard by 0.80 ha with the typical soil of Monforte d’Alba village named Sant’ Agata fossil marl from Tortonian historical period.
Vinification
Clusters are gently destemmed to leave a lot of whole berries into the fermentation tank; fermentation started with an inoculation of selected-autochthon fresh yeast. Inside steel tank, fermentation with pump overs, lasts for one week, followed by a very long maceration post fermentation, on the submerged skins, 60-70 days in total, and malolactic fermentation made in quickly natural way in the same moment.
Aging
Aged in used, untoasted barrique with weekly batonnage till may, then racked, and returned to the same barrel for 24 months in total.
During the third year of maturation the wine is then moved inside steel tank for 4-6 months for decantation and sedimentation and then the wine is bottled without filtering.
