Barolo Bricco Sarmassa DOCG

Region: Piemonte


Sub-region: Barolo

Viticulture

From hilltop (or 'bricco' in local Piedmontese dialect) vineyards planted in 1941 and 2000. Situated at 300 m.asl, with a south and south-westerly exposure. Soil is composed of sand (26,3%), silt (43,2%), clay (30,5%).The soil of this vineyard, like all those of Barolo, is made up of SANT’AGATA FOSSIL MARL (TOV). The wines are of better quality in the drier years because of the higher percentage of clay and silt, which ensure greater water retention and less stress on the vine. The other label not always produced by the estate is ‘Bricco Sarmassa’. When the growing year is exceptional small lots of fruit from the highest part of the vineyard are vinified separately from the rest of the vineyard. Vines are guyot-trained, with 3,700 planted per ha. Rootstocks K5BB and 420A.

Vinification

It is similar to that of the other vineyards Cannubi and Castellero but with a difference in the length of the maceration period; the maceration period is generally longer with the grapes from Sarmassa, since they possess softer tannins.

Grape Varieties

100% Nebbiolo

Viticulture

From hilltop (or 'bricco' in local Piedmontese dialect) vineyards planted in 1941 and 2000. Situated at 300 m.asl, with a south and south-westerly exposure. Soil is composed of sand (26,3%), silt (43,2%), clay (30,5%).The soil of this vineyard, like all those of Barolo, is made up of SANT’AGATA FOSSIL MARL (TOV). The wines are of better quality in the drier years because of the higher percentage of clay and silt, which ensure greater water retention and less stress on the vine. The other label not always produced by the estate is ‘Bricco Sarmassa’. When the growing year is exceptional small lots of fruit from the highest part of the vineyard are vinified separately from the rest of the vineyard. Vines are guyot-trained, with 3,700 planted per ha. Rootstocks K5BB and 420A.

Vinification

It is similar to that of the other vineyards Cannubi and Castellero but with a difference in the length of the maceration period; the maceration period is generally longer with the grapes from Sarmassa, since they possess softer tannins.

Grape Varieties

100% Nebbiolo