Barolo Bussia DOCG
Like Roncaglie for Barbaresco, it was listed in an 1880 monograph about Langhe winemaking by Lorenzo Fantini. Planted in 1970 and 1985, the vineyard is south and southwest-facing.
Harvested in fall, maceration lasts about twelve to fifteen days. Aged twenty-four to twenty-eight months in Slavonian oak barrels. Unfiltered. A majestic, traditional Barolo with power, harmony and complexity but especially perfectly balanced components; extraordinary longevity.
Wine exported to
Korea, Puerto Rico, Australia
Most recent awards
- 2016 | Vinous95
- 2016 | Vinous Media95
Grape Varieties:
100% Nebbiolo
Fermentation container:
Concrete
Fermentation temperature:
30 °C (86 °F)
Length of maceration:
12-15 days
Malolactic fermentation:
Yes
Aging containers:
Oak casks
Container size:
30-50 hl
Type of oak:
Slavonian oak
Bottling period:
July
Aging before bottling:
2 years
Aging in bottle:
1 year
Closure:
Natural Cork
Organic:
No
Vineyard name:
Bussia
Vineyard location:
Monforte d'Alba
Vineyard size:
6.25 hectares (15.5 acres)
Soil composition:
Calcareous clay
Vine training:
Guyot
Altitude:
300-350 (984- 1,150 feet) above sea level
Vine density:
4,000 vines per hectare
Yield:
4000
Exposure:
Southern, southwestern
Years planted:
1970-1985
Time of harvest:
Mid-October
First vintage of this wine:
1961
Total yearly production (in bottles):
20,000-25,000
Tasting notes:
Brilliant, textured ruby color with subtle light reflections; extremely complex and characterful bouquet, intense yet mellow; mineral and earthy notes confirmed on the palate: a symphony of powerful flavors and aromas.
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
Best with red meat and game, excellent with structured dishes and fine cheeses.
Aging potential:
Extraordinary aging potential, 20-25 years
Alcohol:
Alcohol 13-14 % ; Acidity 5-5.5 gr/l
Winemaker:
Pietro Colla
