SPECIES OF VINE: Chardonnay.
VINEYARD: different vineyards in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: first ten days of September.
VINIFICATION: white, with fermentation in wood.
VINIFICATION TIME: the wine remains for three or four days inside stainless steel vats and, once the alcoholic fermentation has started, is put in wood where the fermentation is completed.
VINIFICATION TEMPERATURES: from 20 to 24 degrees centigrades.
CELLAR REFINING: the wine fermented inside the barrels is decanted and then returns into the barrels again and remains there for a few months.
NOTES: The “Bussiador” is a wine with a good structure and good body, and so it can stand a long ageing.