# Barolo Bussia Colonnello (2020)

- **Producer:** Poderi Aldo Conterno
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €164
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** cherry, juniper berries, elderflower, raspberry, red plum, red fruit compote, strawberry, vanilla, coconut, liquorice, sweet spice, mineral sensations, nutmeg, menthol, patchouli, balsam herb, face powder, tilled earth, ripe dates, balsamic notes, sandalwood, leather

## About this wine

The Poderi Aldo Conterno Barolo Bussia Colonnello 2020 originates from the renowned Bussia cru in Monforte d'Alba, Piedmont, specifically from the 'Colonnello' vineyard where vines average 40-45 years of age. This Barolo DOCG is crafted solely from 100% Nebbiolo grapes. The Conterno family, with a winemaking history stretching back generations, founded Poderi Aldo Conterno in 1969. The winery maintains a traditionalist approach for its Barolo wines, emphasizing aging in large oak casks. The 2020 vintage experienced a warmer growing season, leading to an earlier harvest and resulting in wines with concentrated fruit and a balanced tannic structure.

## Interesting facts

- Vines in the Colonnello vineyard are, on average, 40-45 years old.
- The wine is aged in large Slavonian oak botte, a traditional method.
- Poderi Aldo Conterno was founded by Aldo Conterno in 1969.
- The Bussia cru is one of the most prestigious crus in Monforte d'Alba.

## Food pairing

The wine's robust tannins and full body are well-suited to rich, protein-heavy dishes, where they can interact with and soften the meat's fats and proteins. The wine's complex aromatic profile can complement the savory and earthy notes often found in game and slow-cooked meats, while its structure can stand up to intense flavors.

## Wine making process

The winemaking process begins with a manual harvest and grape selection in mid-October. Following harvest, the Nebbiolo grapes undergo maceration on their skins in stainless steel tanks for approximately 30 days, during which alcoholic fermentation occurs, reaching peak temperatures of 32°C, utilizing indigenous yeasts. The wine is then aged for 28 months in large Slavonian oak *botte* (casks) before bottling. This approach emphasizes traditional techniques to allow the Nebbiolo grape and its terroir to express themselves.