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Barolo Bussia

Wines

Five hectares in the Sottana subzone of Bussia, Monforte d’Alba — iron-rich calcareous clay, 35-year-old vines, 300 meters up. This is the heart of the Fenocchio estate, farmed and vinified the way Claudio’s family has worked these hills since 1864: spontaneous fermentation on indigenous yeast, a 40-day maceration on the skins, then six months in tank and a full 30 months in large Slavonian oak botti before bottling. No barrique, no shortcuts. 100% Nebbiolo. Aged well beyond the DOCG minimum. Approx. 14.5% alc/vol (varies by vintage). Just under 2,000 cases a year.

Appellation: Barolo DOCG, Bussia Cru

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.
Alcohol: Approx. 14-14.5% Vol.
Total acidity: Approx. 5.3-5.6 g/l.
Serving temperature: 17-18º C (62-64º F)
Pairing: The Bussia Cru, 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.
 

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.
Grape yield per hectare: 70 quintals.
 

Winemaking Notes:
Harvest: In the middle of October.
Vinification: Traditional method of long maceration: natural fermentation without added yeasts for 40 days in stainless steel tanks.
Aging: 3-to-4-months in stainless steel vats and 36 months in Slavonia oak casks (35-50 hl) and a successive maturation in the bottle.
Production: 25,000 bottles a year.

 

Reviews:

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