Only keep wines you love
with our Society's Promise
Free delivery on
12 bottles or orders over £75
Now accepting new memberships
Sign up for a lifetime of good wine
Velvety, rich, harmonious still with youthful vigour and well suited to autumnal dishes of mushrooms or game. Seductive now and with a great future.
Product Code: IT28741
View all products by Silvano Bolmida
Curiosity may have killed the cat but in the case of Silvano Bolmida it has produced a string of world-class wines instead. His Barolo wine is certainly crafted with all the skill of a consummate winemaker but this skill is backed up by an almost forensic attention to detail and a desire to learn empirically from what happens in his vineyards and winery, and he leaves no stone unturned in his quest to understand the processes involved. This perfectionism shows itself when you taste the wines. He set out on his own by taking on a few hectares from his father and brother-in-law in 1999, though he had learned his trade at the wine school at Alba and at another Barolo winery for ten years prior to that. His first release was in 2003.He is based in Montforte d’Alba and cultivates his vineyards with environmental concerns very much to the fore, though he seeks no organic certification. His five hectares of Bussia vines are a great passion for him, back-breaking as the slopes are, and he works every inch personally, nurturing, observing and improving everything from the cover crops and canopy management to green harvesting in June and the manual harvesting of the grapes in September and October. In the cellars he ferments for a long time with skin contact, resulting not in over-extracted tannic wines but in wines of finesse and smooth tannins that support the fruit without dominating, even in youth. A year in small oak barrels is followed by two in 3,000-litre botti before bottling without filtration. 14 months in bottle ensues and the wines are approachable even on release but have the structure to age beautifully. Only 6,000 bottles of the Barolo Bussia are produced from just under 14,000 square metres, a tiny amount that speaks volumes about the low yields and the attendant perfectionism of Silvano Bolmida.
The most renowned of the north western wine regions of Italy is Piemonte, and it is arguable that it is the most renowned of all Italy’s wine producing regions. Home to Barolo and Barbaresco, both made solely from the nebbiolo grape that performs particularly well on the slopes around the town of Alba, Piemonte produces some of the most famous, and increasingly sought after, wines in the World. These are wines that manage to harmonise power and finesse, harnessing the abundant tannins of nebbiolo to richness and concentration but, in good examples, never tipping over into heaviness. They have all the components necessary to make wines that can age for many years and achieve a silky elegance that reminds many of the finest Burgundies. The climate is largely continental with a little influence from the Mediterranean over the hills helping to maintain the long, warm autumns that nebbiolo needs to reach full ripeness on the limestone, clay and sandy soils not far from the Alps to the north.Besides nebbiolo the Piemontese also make wines from varieties that give them something to drink while the Barolos and Barbarescos mature gracefully in vat and bottle. Dolcetto (little sweet one in Italian) and barbera are the principal varieties, best known for producing fruity, lively reds to match the foods of the region but which are also now being taken more seriously and given the treatment that can turn them into something far more refined and structured through lower yields, better sites and oak ageing. Beside them growers persist with the lesser known but just as fascinating freisa, rouchet, grignolino, brachetto, pelaverga, bonarda, croatina and vespolina, and the white varieties cortese and arneis. Lastly, but these days not necessarily least, Moscato d’Asti and Brachetto d’Acqui are two wines that, when made well, can be a delight – frothy, sweet and fragrant bubblies of low alcohol and gentle fizz for enjoying with a range of desserts when lightness of touch is called for or for drinking in the garden on a warm Summers’ evening.North of Piemonte is the Valle d’Aosta, the smallest wine region in Italy squeezed into a valley abutting the Alps almost in the shadow of Mont Blanc and reaching out to the French border. Here, on steep Alpine slopes, varieties like petite rouge, fumin, malvoisie and petite arvine sit alongside a few plantings of chardonnay and make characterful wines with a mountain freshness that goes delightfully with the local cuisine. Slightly to the east a scramble of small appellations such as Gattinara, Ghemme and Lessona produce perfumed and fine boned variations on nebbiolo, here known as spanna and sometimes blended with other local varieties, that were once more famous than Barolo. In the north-east of the region on the border with Switzerland Valtellina Superiore also majors in nebbiolo of excellence, this time within the region of Lombardy. Head south from Valtellina Superiore to the hills around Lago d’Iseo and the méthode traditionelle sparkling wines of Franciacorta are made from pinot noir, chardonnay and pinot bianco grapes. Throughout Lombardy still wines are made from an assortment of varieties in several different appellations without any making a stand as the focal point of regional production. Perhaps the closest to achieving such recognition, besides the increasingly well-known Franciacorta, is Lugana just south of Lake Garda where turbiano (aka verdicchio) can produce some excellent, fragrant whites on a flat glacial plain where the lake acts as a moderator of temperatures, cooling the air with its breezes. Liguria, famed more for its picturesque and exclusive Riviera resorts than its wines, runs in a strip from the French frontier to the border with Tuscany. Vineyards are small and fragmented due to the rugged terrain as the Ligurian Appenines finally curl and dip towards the sea and because of this Liguria’s production is tiny, if interesting. Vermentino, rossese, sangiovese and dolcetto are all grown but the most famous wine, oft seen by the tourists who consume most of it, is Cinque Terre made from bosco with either vermentino or albarola blended in.Finally, the wines of Colli Piacentini, Oltrepo Pavese and Gutturnio close to the city of Piacenza on the edge of the Emilia-Romagna, if chosen carefully, can provide much pleasure with wines made from barbera, bonarda and a number of international varieties. However, much of the crop and the wines made here are destined for spumante producers or blenders based elsewhere.
There are no member reviews for this product. Click the 'Leave a Review' button to be the first.
JancisRobinson.com 12th Aug 2020
"Brick red. Gorgeously
scented: delicate and complex aromas of tart red fruit such as cranberry and
just starting to show some tertiary notes of dried cherry and leathery
sweetness. Subtle and distinctive. Still firm, very dry tannins but
elegant. Absolutely needs time but the balance is all there: fine dry tannic
finish, lovely freshness and lightly floral wild red fruits. Good value.
16.5++/20 Julia Harding MW "
decanter.com 30th Jul 2020
"Super value here, for
a Barolo that's drinking beautifully at the moment but has the structure to
last. Made for the Society's top own-label Exhibition range by Silvano Bolmida,
grapes come from the lauded Bussia vineyard which, in the near-perfect 2015
vintage, show delicious ripeness. Inviting aromas of musky spice, red cherry
and rose petals then a supple, complex palate with beautiful spiced oak
integration and dusty tannins alongside sour cherry concentration and savoury
leather notes. A delicious drop that punches above its weight for the price.
93/100 Tina Gellie"
Club Oenologique 8th Jul 2020
"Both spicy and floral
with typical nebbiolo perfume, the well-judged veneer of oak brings added
seasoning to the spicy, full-bodied cranberry and sour cherry fruit in this
Bussia vineyard Barolo from Silvano Bolmida, ably supported by an appetisingly
savoury dry finish that makes Barolo such a knockout red with food such as
seared beef. Serious value here. 92/100 Anthony Rose"
Log in to view notes
Sign up for a carefully-curated selection of recipes, guides, in-depth expertise and much more.
By using The Wine Society website, you agree to cookies being used in accordance with the policy outlined below. If you do not agree to this, you must alter your browser settings to turn off cookies or block those types which are unacceptable to you or cease using the website.
You may alter your browser settings to turn off cookies or block those types which are unacceptable to you, but this will cause difficulties when accessing and using some areas of the site. Instructions on how to do this can also be found below.
4.4.1. What are 'Cookies'?
4.4.2. How do Cookies help The Wine Society?
Cookies allow our website to function effectively. Cookies also help us to arrange content to match your preferred interests more quickly. We can learn what information is important to our visitors, and what isn't.
The Wine Society does not accept advertising from third parties and therefore, as a rule, does not serve third-party cookies. Exceptions to this include performance/analytical cookies (see below), used anonymously to improve the way our website works, the provision of personalised recommendations, and occasions when we may team up with suppliers to offer special discounts on goods or services.
The Society uses technology to track the patterns of behaviour of visitors to our site.
4.4.4. What type of cookies does The Wine Society use?
We use the following three types of cookies:
18.104.22.168. Strictly Necessary CookiesThese cookies are required for the operation of our website, enabling you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies, services like shopping baskets or e-billing cannot be provided. Under this heading, we currently use the following cookies:
22.214.171.124. Functionality & Targeting/Tracking CookiesThese cookies are used to recognise you when you return to our website and to provide enhanced features. This allows us to personalise our content for you. Under this heading, we currently use the following cookies:
126.96.36.199. Performance/analytical cookiesThese cookies collect information about how visitors use a website, for instance which pages visitors go to most often, and if they get error messages from web pages. These cookies don't collect information which identifies a visitor. All information these cookies collect is aggregated and therefore anonymous. It is only used to improve how a website works. Under this heading, we currently use the following cookies:
188.8.131.52. Authentication CookieIn order for us to ensure that your data remains secure it is necessary for us to verify that your session is authentic (i.e. it has not been compromised by a malicious user). We do this by storing an otherwise meaningless unique ID in a cookie for the duration of your visit. No personal information can be gained from this cookie.
4.4.5. How do you turn cookies off?
All modern browsers allow you to modify your cookie settings so that all cookies, or those types which are not acceptable to you, are blocked. However, please note that this may affect the successful functioning of the site, particularly if you block all cookies, including essential cookies. For example, In Internet Explorer, go to the Tools Menu, then go to Internet Options, then go to Privacy. Here you can change the rules your browser uses to accept cookies. You can find out more in the public sources mentioned below.
4.4.6. Learn more about cookies