Costa di Bussia
Langhe Doc Nebbiolo “Arcaplà”
A new wine from vintage 2014, the D.O.C. Langhe “Arcaplà” Nebbiolo. This name comes from tradition and from its predecessor, the D.O.C. Langhe Red “Arcaplà” we produced until the vintage 2010 using the ancient technique arcaplé with Nebbiolo grapes (70%) and Barbera grapes (30%). Today, however, we have chosen to give space to a D.O.C. Langhe Nebbiolo produced with 100% Nebbiolo grapes of the estate.
The color is deep ruby. On the nose, a delightful presence of vanilla and spices is accompanied by hints of black currant. Sweet and velvety tannins wrap the mouth and leave a feeling of silky softness in the final. A pretty and silky red, with delicious blackberry, currant, coffee and dark chocolate character. Medium to full-bodied, with fine tannins and a long finish.
Native red-berry vineyard. The oldest and most noble vineyard of Piedmont, maybe of Italy. Known also as the appellation “queen of the red grapes”, the nebbiolo needs careful and diligent care. It gives birth to strong wines, rich in alcohol, that need a long ageing to achieve those characteristics that make them superior and popular worldwide. A difficult vineyard in terms of soil exposition, treatment and fertilization. Strong, calcareous and tough yet rich soils are perfect for this vineyard that sprouts early, in the middle of April, and matures quite later in the middle of October. It’s sensitive against sudden changes of temperature. It prefers a constant weather, on sunny hills, South/South-West oriented, between 200 m and 450 m high, to be preserved from freeze.
Bussia is located on soils that are in part clay – marl and in part sandstone – marl. These different combinations of soil types within the same sub-zone create structural diversifications that are reflected in the sensory characteristics of the wine.
The name “Arcapla” is from the local dialect and means ‘put on the top’. Aged in small French oak casks. Manual harvest with qualitative selection of grapes. Destemming of the grapes to separate the stalk from skins, soft crushing. Cold maceration in stainless steel for six hours to extract the color and the aromatic substances from the skins. Pressing of the fermented lees. Racking and fermentation in stainless steel, with automatic start of the malolactic fermentation. Pouring and refining storage in stainless steel for a few weeks. Bottling by inert atmosphere. Refining storage in the bottle at a controlled temperature (14 degrees C.) and humidity (75%) for at least 6 months.