# Barolo Bussia (2018)

- **Producer:** Amalia Cascina in Langa srl.
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Average price:** €57
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** red plum, rose, blackberry, black cherry, cherry, vanilla, cedar, cinnamon, tobacco, dried fruit, earth, leather, forest floor

## About this wine

The Amalia Barolo Bussia 2018 is a 100% Nebbiolo wine from the Barolo DOCG appellation in Piedmont, Italy. The grapes are sourced from the renowned Bussia cru in Monforte d'Alba, a site recognized for producing powerful and long-lived Barolos. Amalia Cascina in Langa srl, established in 2003 by the Boffa family, focuses on expressing the unique terroir of the Langhe with respect for tradition and the environment. The winery has been in conversion to organic agriculture since 2019. The Bussia cru is characterized by clay-marl and sandstone-marl soils, with vineyards typically situated at elevations between 280-300 meters and an east-facing exposure.

## Interesting facts

- Bussia is one of the first officially recognized 'crus' in Barolo.
- The Boffa family began their organic conversion in 2019.
- Nebbiolo grapes are known for their high tannins and acidity.
- Barolo wines are often referred to as the 'King of Wines'.

## Food pairing

The robust tannins and structure of Barolo are well-suited to complement the richness and protein of red meats, while the wine's complex aromatics can echo or contrast with savory and earthy food elements. Acidity helps to cut through fattier dishes, cleansing the palate.

## Wine making process

The Amalia Barolo Bussia 2018 is produced from 100% Nebbiolo grapes. Fermentation involves maceration of the skins for approximately 10 days at a maximum temperature of 30°C. The wine undergoes aging in French oak barrels, with some producers utilizing a combination of new and seasoned barrels. This is often followed by further aging in larger Slavonian or French oak casks, such as 16 hectoliter French oak barrels or 5000-liter Slavonian oak barrels. Harvests are manual, with careful selection of grapes in both the vineyard and the cellar.