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The Barolo Reserve Granbussia is produced by blending grapes from the oldest vines, from the Romirasco, Cicala, and Colonnello, before fermentation starts, in the following percentages respectively: 70% – 15% -15%. The Granbussia remains in the cellar for at least 9 years before commercialization. It is produced exclusively in the best years and in limited quantities.
