Barolo Bussia DOCG 2019

    Az. Agr. Pecchenino | Piedmont
    Pecchenino s.a. | Borgata Valdiberti 59 | IT 12063 Dogliani

    Barolo Bussia DOCG 2019
    55,00 €

    05283019 · 0,75 l · 73,33 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately

    Ratings
    • Wine Classics: Barolo
    • Grape variety: 100% Nebbiolo
    • Cultivation: close to nature
    • Maturation: 24 months in oak barrels/concrete tanks
    • Filtration: yes
    • Alcohol content: 14,50 % vol
    • Serving temperature: 18‑20 °C
    • Storage potential: 2042+
    • Closure: natural cork
    • Food recommendations
      braised beef in barolo, tajarin with white truffle, aged fassona beef
    • Total extract: 30,55 g/l
    • Total acidity: 5,96 g/l
    • Residual sugar: 0,93 g/l
    • Sulfite: 75 mg/l
    • pH value: 3,45
    • Allergens
      contains sulphites
    Character
    • Tannin-containing and/or acid-stressed
    Fits to
    • Dark meat
    • Grilled of any kind
    • Offal
    • Cheese made of raw milk
    • Cheese well matured
    • Pizza/pasta/casseroles and others
    • Strong game dishes
    • Mild game dishes
    stored air-conditioned Bookmark

    Bussia was there first. When the Barolo producers began to list their single vineyards on the label, Bussia was already there – the first MGA in the entire appellation ever to be bottled as a single vineyard. Today, covering 340 hectares, it is the second-largest MGA in the Barolo region, and despite its size, it is remarkably homogeneous in terms of soil and character: dense, earthy depth that unfolds into complexity over time. Orlando and Attilio Pecchenino hail from Dogliani, the heart of Dolcetto production in the Langhe. The fact that the brothers, renowned for their fine Dolcetti, also produce a Barolo of such precision is only surprising at first glance. Craftsmanship and terroir are the constants – whilst the grape variety varies.

    In the Corsini vineyard in Bussia, facing south-west and situated on calcareous-clay soil with brownish marl, their Nebbiolo is grown on Guyot-trained vines at a density of 5,000 vines per hectare. Vinification follows the traditional method: destemming, fermentation in stainless steel, followed by post-fermentation maceration using the old method of the submerged cap, which allows for a gentler extraction than the free-floating cap. Malolactic fermentation takes place in stainless steel, followed by ageing in untoasted oak and concrete tanks. No oak that overpowers the terroir.

    2019 was a year of exceptional concentration and classic character in the Barolo region. Intense garnet red. The bouquet is initially reserved, then reveals notes of candied cherry, rose, tar, liquorice and blood orange. Silky on the palate and of great depth, with the characteristic Bussia-Tanninger structure that takes time and rewards patience. SUPERIORE.DE

    "A fairly bright red; reductive, with notes of undergrowth, piques the curiosity; with aeration, hints of raspberries emerge too – very lovely; a rounded attack, delicate, then full-bodied, with lovely tannins, depth and length – a very fine Barolo." (JLF) Merum

    "Juicy and chewy, with notes of liquorice, sweet berries and cedar wood, and a hint of tarmac. It is medium-bodied. Spicy on the finish." James Suckling

    "Tasted around three weeks after bottling, the 2019 Pecchenino Barolo Bussia displays a beautiful ruby-red colour that glows in the glass. There is a subtle hint of candied cherry or fragrant rose, but as soon as this fades, the wine returns to the characteristic Nebbiolo aromas of tar, liquorice and blood orange. Bussia offers a classic sequence of aromas, elegantly enhanced by the added intensity and concentration of the 2019 vintage." Wine Advocate

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