Livia Fontana, Barolo Riserva Bussia, 2010 ORCOUNT0806 Fermented with wild yeast in

Fermented with wild yeast in small lots

it has the potential to age gracefully over the next 8–12 years

rounding out the sharpness and giving the spirit a graceful

then 11 months in barrique followed by 7 months in steel—unfined

making distinctive reds from grapes you won't find elsewhere

Livia Fontana, Barolo Riserva Bussia, 2010 ORCOUNT0806 Fermented with wild yeast inFrom the Bussia cru at 300 meters elevation in Monforte d'Alba with southwest exposure. Minimum 60 months aging in traditional oak barrels followed by bottle aging. Intense, fruity aromas with garnet red hue, full body with prominent tannins and excellent structure.