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Barolo, Bussia

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Barolo, Bussia

The vineyards of Bussia yield the biggest and richest Barolo. They also take the longest to fully mature. The Fenocchio style is very old-school but, magically, the wines are approachable earlier than one would expect for such cellar-worthy Barolos.

Appellation: Barolo DOCG

Type: Red, dry

Varietal: 100% Nebbiolo

Wine Details:

Tasting Notes:
Color: Deep garnet red.
Bouquet: Intense scents of spiced rose and licorice.
Palate: Dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging.
Pairing: The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.
Serving temperature: 17-18º C (62-64º F)

Vinyard Notes:
Production zone: Village of Monforte d’Alba - Bussia cru.
Vineyard area: 5 hectares.
Exposure: Southwest.
Altitude: about 300 Meters a.s.l.
Soil: Elveziano with clayey and calcareous sediments, rich in iron.
Average age of vines: 35 years.
Harvest: In the middle of October.
Grape yield per hectare: 70 quintals.
Production: 25,000 bottles a year.

Winemaking Notes:
Cultivated with traditional methods and a long maceration period; natural fermentation without adding yeast for one month in stainless steel tanks.
Aging: Six months in stainless steel vats and 30 months in Slavonia oak barrels.
Alcohol: Approx. 14-14.5% Vol.
Total acidity: Approx. 5.3-5.6 g/l.



2010 Barolo Bussia – 95 Points – James Suckling (Aug 2014)
“Very perfumed and pretty with a dense palate of fruit and firm tannins. Lots of strawberry, cedar and citrus. Shaved chocolate, too. Better in 2017."

2010 Barolo Bussia – 90+ Points – Vinous Media (Nov 2013)
“Good dark red. Distinctly darker on the nose than the Villero, offering scents of medicinal black fruits and licorice. Juicy, tightly wound and youthfully imploded, showing limited fruit and personality today. Much more tannic, too: does this have the mid-palate fruit to evolve gracefully? This may be in an awkward post-bottling stage today.” ~ S.T.

2009 Barolo Bussia – Gambero Rosso’s Vini d’Italia – Tre Bicchieri