||The fermentation takes place with the use exclusively of indigenous yeasts. The maceration is about 10 days at a controlled temperature between 25 and 30 ° C
||In oak barrels of 25-30 hl for 30 months, in addition to a minimum of 6 months in bottle.
||Red meat roasts, game, truffle dishes and ripe cheeses.
||Price Ghisolfi Barolo Bussia 2012 HK$ 350.00