Barolo “Bussia” DOCG
Few wineries are as intertwined with the history of Italy as Poderi Einaudi, which was founded by the first president of the Italian Republic – one of the most highly respected in its history– to be democratically elected by his peers (in 1948).
But in 1897, he had already begun making wine, having bought his very first farmstead in San Giacomo, Dogliani. The properties have grown exponentially since then and include estates in the most sought-after areas of the region, reaching 160 hectares (395 acres), with over 60 hectares (148 acres) under vine. The cellar itself has been totally renovated and expanded. Most of it is underground and temperature/humidity-controlled, which provides ideal conditions for the wines.
Today Einaudi is owned and run by great-grandson Matteo Sardagna, who works with enologist Beppe Ca Viola, Zvonimir Jurkovic, cellar master and vineyard manager, and Roberto Mozzone, logistics manager.
Matteo and his team make elegant wines with a strong identity that honor their legacy and Matteo’s commitment to the land, values and traditions of his family and the Langhe area.
Matteo Sardagna defines this wine as a “blockbuster” Barolo. His most recently acquired vineyard is located in Monforte d’Alba with south and southwestern exposure and calcareous marl soil. The unique mineral component of the Bussia terroir inspires lovely structure, intense color, enveloping tannins and a long, consistent finish. Ripe red berries sync with spicy and eucalyptus notes. Suitable to long aging, especially in the best vintages.
Wine exported to
Bermuda, Canada, USA, Japan
Length of alcoholic fermentation:
Type of yeast:
32 °C (89.6 °F)
Length of maceration:
Aging before bottling:
Aging in bottle:
Bussia, Monforte D'Alba, Piedmont
350 meters (1,150 feet) above sea level
4,800 plants per hectare
Time of harvest:
Mid to late October
Total yearly production (in bottles):
Balanced yet pronounced tannins that denote great structure and longevity; heightened aromas; full-bodied, austere and velvety on the palate, with long finish of goudron and spice.
Best served at 18-20 °C (64.4 - 68 °F).
Rich and flavorful dishes; game like wild boar or venison; pork, cheese and salumi.
Alcohol cont. 14.5 % by vol.
Giuseppe Ca Viola