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.
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Vineyard
From a single vineyard located in Monforte d’Alba, at 450 m above sea level; In total 0,50 ha planted into a sandy/white-gray marl from Miocene sea sediment. Vineyard has an eastern exposure, capture morning sun
which gives the fruit more balanced ripeness and more fragrant-fruity aroma.
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.
15 years old, 5,000 plant per hectare, cultivated with single guyot, not irrigated. In June, a green harvest is made cutting in the half all clusters.
Vinification
Harvest by hand.
15% of whole clusters; the remaining has a normal destemming process; In this way, this creates a semi-carbonic maceration in the initial fermentation. Inside steel tank, fermentation with automatically pumping over, last for just one week before skins racking.
Aging
Aged in used barrique for 6 months followed by 4 months of refining in steel tank. The wine was then bottled without filtering (only a large steel mesh), with a low sulfite addition. A refining in the bottle for several months gives the wine more complex aromas and round flavor.
