The winemakers of Barolo are a fairly traditional bunch- trends move very slowly but Silvano Bolmida marches to the beat of his own drum. As a professor of viticulture at the Universit of Alba he is constantly experimenting and dialing in. His vines are planted with various cover crops each selected to impart just the right nutrients of pest defense for the plot uses orange rind extract as an effective anti-fungal and constantly monitors the carbon content of the soil. In the cellar instead of the traditional 15-30 day maceration of the skins his wines spend a whopping 95 days extracting but somehow this doesn’t create rough chewy tannins it comes back around to a softer gentler mouthfeel.