Barolo D.o.c.g. Bussia
Well-balanced, intense red with garnet highlights.
Barolo Bussia is a sophisticated wine for connoisseurs. It is produced from grapes which grow in a particularly valuable area of the Langhe between Monforte d’Alba and Barolo.
This distinguishing characteristic of this red wine is its full body and rich flavour. Ideal when consumed with game, red meats and mature cheese.
Well-balanced, intense red with garnet highlights.
Barolo Bussia is a sophisticated wine for connoisseurs. It is produced from grapes which grow in a particularly valuable area of the Langhe between Monforte d’Alba and Barolo.
This distinguishing characteristic of this red wine is its full body and rich flavour. Ideal when consumed with game, red meats and mature cheese.
Barolo D.o.c.g. Bussia
Vineyards:
• Area: Monforte d'Alba, Cru of Bussia vineyard.
• Grapes: Nebbiolo 100% of a single vineyard.
• Exposure: South, south-west.
• Altitude: 450 – 480 mt s.l.m.
• Strains per hectare: 4500.
• Vine training: Guyot.
• Harvest period: October.
Winery:
Manual harvesting, maceration with the skins for 20 days at a temperature of about 26° C, it completes malolactic fermentation before winter. During spring, it goes into oak barrels of 50 hL and it remains there for a period of at least 30 months, then another year in stainless steel tanks.
• Alcohol content: 14,5 -15%.
Tasting:
• Colour: Garnet red tending to orange with ageing.
• Smell: Complex and elegant of dried rose petals, cherry, wild strawberries, and currant followed by spicy and ethereal hints like undergrowth, leather, and varnish.
• Flavour: full-bodied, balanced, refined. Fine grained tannins, smoothed by ageing, make every sip persistent and rich in complexity.
•Temperature of service: 16-18°C.
•Food pairing: particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles, and aged cheeses.
• Area: Monforte d'Alba, Cru of Bussia vineyard.
• Grapes: Nebbiolo 100% of a single vineyard.
• Exposure: South, south-west.
• Altitude: 450 – 480 mt s.l.m.
• Strains per hectare: 4500.
• Vine training: Guyot.
• Harvest period: October.
Winery:
Manual harvesting, maceration with the skins for 20 days at a temperature of about 26° C, it completes malolactic fermentation before winter. During spring, it goes into oak barrels of 50 hL and it remains there for a period of at least 30 months, then another year in stainless steel tanks.
• Alcohol content: 14,5 -15%.
Tasting:
• Colour: Garnet red tending to orange with ageing.
• Smell: Complex and elegant of dried rose petals, cherry, wild strawberries, and currant followed by spicy and ethereal hints like undergrowth, leather, and varnish.
• Flavour: full-bodied, balanced, refined. Fine grained tannins, smoothed by ageing, make every sip persistent and rich in complexity.
•Temperature of service: 16-18°C.
•Food pairing: particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles, and aged cheeses.
Complete tasting
Tour of our vineyards, followed by tasting of 7 Moscone wines (including a Barolo).