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Barolo Bussia DOCG - 2016
Barolo
£50.00
Tax included
Bussia is a Barolo obtained from a superior selection of Nebbiolo grapes from Moscone vineyard with the best pedoclimatic characteristics. Following the traditional red vinification, after a soft pressing of the grapes aimed to obtaining only the noblest must, maceration with the skins takes place for 20 days at a temperature of about 26°C in stainless steel vats. It completes malolactic fermentation before winter and it ages for almost 5 years. Before entering the market it rest in bottle for a period of about 6 months.
Starting from the 2010-2011 harvest, the Barolo DOCG has approved 181 Additional Geographical Mentions or sub-zones, which can be added to the label. "Bussia" is a historic vineyard in the municipality of Monforte d’Alba. First Cru of Barolo to be labeled, together with "Rocche di Castiglione", in 1961, "Bussia" represents one of the most prestigious areas not only of Monforte, but of the entire Barolo area.
VINEYARDS: Municipality: Bussia Soprana (Monforte d'Alba). Grapes variety: Nebbiolo 100%, selection from a single vineyard. Exposure: South, South-West. Soil structure: Mainly gray marl. Vine training: Guyot. Harvesting method: Completely manual. Harvesting period: Last part of October.
VINIFICATION: Bussia is a Barolo obtained from a superior selection of Nebbiolo grapes from our vineyard with the best pedoclimatic characteristics. Following the traditional red vinification, after a soft pressing of the grapes aimed to obtaining only the noblest must, maceration with the skins takes place for 20 days at a temperature of about 26°C in stainless steel vats. It completes malolactic fermentation before winter and it ages for almost 5 years. Before entering the market it rest in bottle for a period of about 6 months. Aging: Around 5 years, between big barrels of French oak (2500-5000 L), stainless steel vats and bottle. Alcohol content: 14,5 - 15% vol. Format produced: 0,75 l. ; 1,5 l. Potential ageing: More than 25 years.
TASTING NOTES: Sight: Garnet red, tending to pale orange with ageing. Smell: Rich and complex of dried rose petals, cherry, and currant with toasted and spicy notes, followed by ethereal hints like undergrowth, leather, and truffle. Palate: Elegant and balanced, full-bodied wine. Velvety tannins smoothed by aging and a good freshness make each sip rich and persistent. Ideal temperature: 16-18°. Pairings: Particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles, and aged cheeses.
Cultivating these vineyards is a significant and marvellous challenge. Because Bussia is a “woman.” It is called Gran Dama due to its inner strength, austerity and elegance, but also its eclectic and sensitive character. It requires patience and total dedication, since it constantly changes, from one season to the next and from year to year.
I owe the luck, as well as the honour, of cultivating Bussia vineyards to my father.
He was the first in the family to buy plots of land in the Visette area. It's a narrow and long ridge, running parallel to the vineyards of Pianpolvere and Dardi, steeply sloping towards a small stream flowing through a little wood.
In the highest part, which has a better exposure, the Nebbiolo grape variety reaches an unrivalled intensity and elegance. The marl soil combines with a limestone part, making the wine unexpectedly mineral. Here, we harvest the grapes for our Barolo Bussia, made following traditional methods.
«My Bussia» is ever-changing.
Beyond the stream at the valley bottom, where the ground is less steep and there is once again room for the vines, I decided to plant about one and a half hectares of Chardonnay. It was a «lucid madness», in order to exploit the limestone soil to develop a well-structured and incredibly fresh white wine: a bright, white «pearl» in an area typically devoted to the making of red wines. This incomparably fine wine never stops astonishing us.
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