you save 15 € 🥳
DESCRIPTION
Barolo Bussia comes from the splendid amphitheater vineyard in the Bussia area of Monforte d'Alba. A historic wine, produced for the first time in selection by Prunotto in 1961. The heterogeneity of the exposure of the vines, from South-West to South, and the traditional aging in large barrels, enhance the balance and complexity of Nebbiolo .
BUSSIA, MONFERRATO
The grapes, selected upon arrival in the cellar, were de-stemmed and crushed. Maceration took about 8-10 days at a maximum temperature of 30 ° C. The malolactic fermentation ended before the end of winter.
The wine was subsequently aged in oak barrels of different capacities for at least 18 months.
Barolo Bussia is bright, lively and characterized by a ruby color with garnet reflections. The nose is complex, characterized by floral sensations and notes of red fruit. On the palate it is intense, with sweet and silky tannins. The finish is long and harmonious.
HOW TO SERVE
18-20 °C (７７°F)
It is advisable to pour the wine into a decanter at least 1 or 2 hours before serving.
It can rest in the cellar for over 10 years.
Due to its characteristics of structure and body it goes well with meat dishes, especially game, and with aged cheeses.
CELLAR
Over a century in the Langhe In 1904, in the council chamber of the municipality of Serralunga, in the presence of the Notary Giacomo Oddero and the young witness Alfredo Prunotto, the Cantina Sociale "Ai Vini delle Langhe" was founded. Among the participants in the deed of incorporation there are characters who have left their mark on the events of Alba and the municipalities of the Langhe and many small producers in the area. The first harvest is that of 1905. Difficult years follow characterized by an uncertain general economic trend, aggravated by the First World War. In 1922, when the renewal of the Social Cellar expired, many members decided not to give their grapes anymore. The vintage, while exceptional, was not abundant. The winery begins to have serious economic problems and is placed in liquidation. Read more
