BAROLO DOCG “BUSSIA” WINE FROM PIEMONTE
(Barolo DOCG “Bussia” from Monforte d’Alba, Cuneo)
The grapes destined to this wine only come from Bussia, the historical cru of Monforte d’Alba.
TASTING NOTES – What’s in the glass?
Barolo Bussia retains a deep garnet red colour with ruby reflections, which tends to orange as the years go by. First of all, it expresses a bouquet of remarkable complexity, elegance and intensity. Violet and dog rose petals, wild berries and black cherries are just some of the hints that come in the nose. From its freshly picked fruit notes, it changes to the next universe of spices, such as cinnamon, star anise and cloves. Its taste is pleasantly dry, full, robust, austere but velvety. It is also harmonic and ethereal with a light aftertaste of liquorice and skin-leather. Above all, Barolo Bussia has a great length and tannic structure, resulting in an impressive ageing potential.
FLAVOUR STYLE: Full-body Red
PARING – What do I pair with?
Barolo achieves the best match with red meat and venison dishes, and above all blue cheeses. The combination with raw meat, as a steak or veal tartare is thriving.
ABOUT GIACOMO FENOCCHIO
Giacomo Fenocchio, son of winemakers for generations, took over the wine production in the 70s. The Fenocchio cellar has existed since 1864 but today it is Claudio and Albino Fenocchio who lead in that remarkable wine-growing panorama that is Bussia di Monforte. First of all, tradition marks the productive philosophy of this historic cellar. In fact, Albino and Claudio believe in long vinification with the use of large barrels during the winemaking process, as well as careful work in the vineyard. The result is truly amazing and stunning: a fine wine, rich in elegance and delicate tones typical of the Nebbiolo variety.
WINEMAKING NOTES – How is it made?
The harvest begins at the end of September and farmers pick grapes by hand and put them in wooden bins. Once in the cellar, the selection of the grapes takes place in two periods, first immediately after picking and then after destemming operations, as a result to guarantee that only completely ripe berries go to the fermentation tanks. The maceration lasts approximately 40 days while the fermentation takes place at the same time in stainless steel tanks. After 6 months the wine goes directly into French oak barrels, where, in conclusion, matures from 24 to 30 months. Consequently ageing, Barolo Bussia remains ten months more in the bottle before the release.
HARVEST: from September 20th to 30th
AGE OF VINEYARDS: 35 years old
SOIL: Elveziano with clayey and calcareous sediments, rich in iron
Barolo DOCG “Bussia” – More Details
ABV: 14% Vol
VOLUME: 750 ml
BOTTLES PRODUCED: 25.000