# Barolo Bussia (2019)

- **Producer:** Barale Fratelli
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €60
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 17–18 °C
- **Aromas & flavours:** rose, black cherry, dog rose, ripe peach, red cherry, raspberry, red plum, new leather, liquorice, cedar, cloves, undergrowth, tobacco, eucalyptus, mint, graphite, sealing wax, forest floor, dried porcini mushrooms

## About this wine

Barolo Bussia Barale Fratelli 2019 is a 100% Nebbiolo wine from the Barolo DOCG appellation in Piedmont, Italy, specifically from the Bussia cru in Monforte d'Alba. The Barale family, with a winemaking history dating back to 1870, produces this wine, with the current generation upholding their legacy. The Bussia cru is known for its terroir, contributing to the wine's character. The 2019 vintage is noted for its quality, structure, and fruit concentration.

## Interesting facts

- Barale Fratelli's vineyards in Bussia are south-west facing, maximizing sun exposure.
- Vineyards in Bussia average 35 years old, with some planted in 1982.
- The Barale family has been making wine since 1870.
- Organic farming practices are employed by Barale Fratelli.

## Food pairing

The wine's firm tannins and medium-plus body are well-suited to rich protein dishes, where they help to cut through fat and cleanse the palate. The savory and complex aromatic profile of the wine, with notes of leather and spice, complements earthy flavors like mushrooms and game, while its fruit notes can harmonize with berry-based sauces.

## Wine making process

Barolo Bussia Barale Fratelli 2019 is produced using traditional methods. Fermentation occurs in stainless steel tanks, with maceration on skins lasting between 15 and 30 days. The wine is then aged for 36 months, typically in large Slavonian oak casks (35-50 hl) or French oak barrels, followed by bottle aging. Harvest usually takes place in mid-to-late October. Organic farming practices are employed.