Costa di Bussia wines find their birth from the vineyards of the estate and are vinified, bottled and aged here. Beppe and Carla Colombo who take care of the vines, the agronomist Carlo Arnulfo, winemakers Marco Marsili and Sergio Elia, along with all the winery staff, work with dedication and enthusiasm to keep alive the tradition and history that we inheritated from our past.
The production of red wines follows a different methodology: separates the stams from the grapes and the must, characterized by the presence of the skins, begins the phase of alcoholic fermentation accompanied by delicate phase of maceration. Maceration, and then the extraction of color, tannins and aromas contained in the skins, varies according to the grapes and the wine: for young wines such as Dolcetto d'Alba and Barbera d'Alba it lasts about a week, while for longer aging wines like Barbera del Campo del Gatto or the various selections of Barolo, it could last up to three weeks.
Fermentation and maceration take place always at a controlled temperature (between 27 ° C and 30 ° C) in stainless steel tanks and are interspersed with repeated pumping in which the cap (skins) is alternately sprayed with the must in transformation so you can have optimal extraction.