About this wine
Vineyard and terroir
The fruit comes from Bussia, a historic Barolo cru in the commune of Monforte. The vineyards stand at 240–280 metres on whitish-yellow marl and clay mixed with very fine sand and a calcareous component. The vines are Guyot-trained.
Grapes
100% Nebbiolo.
Vinification
The grapes are harvested by hand during the second half of October, then destemmed and crushed. Maceration proceeds in temperature-controlled tanks at 25–26°C for 50–60 days with daily pump-overs, followed by spontaneous malolactic fermentation.
Ageing
At least 18 months in large oak casks of different capacities.
Tasting profile
Garnet red. Ripe red fruit and dried flowers develop into woodland, spice and balsamic notes on the finish. The palate has ample body and structure, framed by elegant, enveloping tannins that do not dominate.
Serving and pairing
Serve at 16–18°C. Suggested pairings include roast duck breast, rump steak with mushrooms, braised meat and mature hard cheeses.
Label / history
Bussia joined the Dosio Vigneti range as part of its focus on expressing historic Barolo and Barbaresco sites. Production is described as very limited.
