ABOUT THIS WINEManual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about 30° C, complete malolactic fermentation before winter. In spring, it goes into oak barrels for a period of 24 to 28 months.The Dardi di Bussia subzone is historically considered one of the great Barolo crus. It is mentioned, for example, in the Monograph on Viticulture 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 on