The Cru Bussia is one of the most historical and prestigious single vineyards located in Monforte d’Alba, South East of the Barolo village. Here Barolos are characterized by a potent structure, an extraordinary depth of flavor and an uncommon aging potential. The style is traditional, with a long fermentation with native yeasts and a long maceration on the skins. The oak used for aging is not toasted and of the highest quality, so to enhance the distinctive features of the Bussia terroir into the wine.
Ruby red color with orange hues. The bouquet on the nose is intense and complex with notes of violet, red berries, like raspberry and currant, and more deep aromas of licorice, mint and spices. On the palate it is rich, full-bodied, with a great structure, firm and velvety tannins, and a persistent finish. Aftertaste of licorice and spices. Excellent with grilled and roasted red meat, pasta with ragu sauce or mushrooms, especially truffles. Ideal with mountain aged cheeses.
Fermentation in stainless steel tanks for 30 days at 29°C, with a maceration technique of on the skins for 3 weeks, plus 1 week post-fermentation with 3 pumping overs per week. Aged in Slavonian oak casks of 25 hectoliters for 36 months, then aged a further 6 months in the bottle prior to release.