Barolo Bricco Sarmassa

Location: Commune of Barolo
Area: 2,50 Ha
Area: South, South-West
Elevation: 300 m.
Soil: Clay-Silt
Soil structure: Sand 26,3%, Silt 43,2%, Clay 30,5%
Grape variety: Nebbiolo
Subvariety: Lampia, Michet

Training of vines: Vertical canopy
Rootstocks: K5BB, (420A)
Training system: Traditional Guyot
Vineyard layout: 1 m x 2,7 m
Vine density: 3.700 vines/Ha
Yield: ca.6000-7.000 Kg/Ha
Vineyard planted: 1941, 2000

Soil characteristics
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. Before bottling the wines are tasted by the winemaker, wine experts and wine lovers to determine whether a ‘Bricco Sarmassa’ will be released to the market or if it will be blended with Sarmassa.

Production process
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.

Serving recommendations
The Barolo produced from these vineyards is usually quite elegant and readier for early consumption. It should be enjoyed with game and red meat but can also be enjoyed throughout a meal. In the best vintages Sarmassa is exceptional after 9-10 years from harvest; it is a wine that stimulates conversation and should be enjoyed with one’s intimate friends.