The Dardi di Bussia subzone is historically considered one of the great Barolo crus. It is mentioned, for example, in the " Monograph on Viticul- ture and Oenology in the Province of Cuneo" by L. Fantini of 1880 and in the Atlas of the Great Langa Vineyards published by Arcigola Slow Food, as one of the most prestigious wines. Grapevine: 100% Nebbiolo  Exposure: South, South- West  Altitude: approx.300 to 350 metres above sea level. Year of planting: 1970- 1985  Strains per hectare: approx.4,000 Yield in litr es per hectare: approx. 4,000 Harvest period:5-20 October Winery: Manual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about30℃, complete malolactic fermentation before winter. In spring, it   goes into oak barrels for a period of 24 to 28 months.  Alcohol content: 14% vol. Tasting Note: Intense garnet red, ample and elegant bouquet delicately spiced, with hints of flowers, small red fruits and tar. On the palate, an opulent structure buoyed by soft tannins, overlaid with ripe fruit and liquorice. A ‘ majestic’ traditional nebbiolo with the power, harmony and complexity of a great orchestral Extraordi- nary ageing capacity. Best Served with: Despite its strong personality, Barolo can be enjoyed frequently with red meat and ground game, even with very rich fish dishes, such as baked turbot, or a dinner featuring speciality cheeses. Serving temperature: 15/17° C.- Very large glass - Decant before drinking to let the wine breathe AWARDS ROBERT PAKER 96 points