The first half of the 2016 growing season was defined by mild temperatures and relatively dry climatic conditions. The month of March brought frequent rain showers that provided good groundwater resources. Cooler than average temperatures dominated the following months delaying vine development by approximately 10 days, a timetable that continued up until the end of summer. Harvesting activities of Nebbiolo for Barolo Bussia were carried out from October 4th through the 11th.
Harvested grapes were brought to the cellar and carefully selected, destemmed and crushed. Maceration on the skins lasted for approximately 8 to 10 days at a maximum temperature of 30 °C (86 °F). Malolactic fermentation was completed before the end of winter. The wine was aged in oak barrels of varying capacities for about 18 months.
Barolo Bussia DOCG comes from the splendid amphitheater-shaped vineyard in the Bussia Monforte d’Alba area. This historic wine was produced for the first time at Prunotto as a single vineyard wine in 1961. The balance and complexity of the Nebbiolo grapes are enhanced by the vineyard’s varied south to southwest exposure and the traditional aging in large barrels.
Barolo Bussia is a lustrous, vibrant ruby red color with garnet reflections. Its nose is complex with floral scents and notes of red fruit. An intense palate with sweet, silky tannins leads to a lengthy harmonious finish.
The Barolo territory and its production regulations established with DOC (Controlled Designation of Origin for Barolo wines) in 1966 and was granted to DOCG status in 1980 and includes 11 municipalities: Barolo, Monforte d’Alba, Castiglione Falletto, Serralunga d’Alba, La Morra, Grinzane Cavour, Diano d’Alba, Novello, Verduno, Cherasco and Roddi.