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Silvano Bolmida
Barbera d’Alba Superiore ‘Conca del Grillo’
Italy, Piedmont, Barbera d'Alba
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.
Harvest, during first week of October, was totally done by hand.
Terroir
It comes from 3 different vineyards located in Monforte d’Alba, 10, 20 and 30 years old, at 450 mt on the sea level; In total 1,30 ha in property, planted into a sandy/white-gray marl from miocenic sea sediment.
Vinification
Cluster are destemmed, leaving whole berries into the fermentation tank; fermentation started with an inoculation of selected-autochthon fresh yeast.
Inside steel tank, fermentation with automatically pumping over, last for one week, after there was a very long maceration post fermentation, on the submerged skins, 86 days in total, and malolactic fermentation made in quickly natural way in the same moment.
Aging
Aged in used, untoasted Barrique for 12 months with weekly battonnage. During December this Barbera was put inside steel tank to keep the cold temperature for a natural settling of the sediment. After 2 months of this decantation, wine was bottled without filtering (only a large inox net), with a low sulfite addition.
A refining in the bottle for 6-month aid to arrive to more complex aroma and round flavor. 9,000 bottles produced.
