Barolo is widely celebrated as one of Italy’s most distinguished red wines, and the Prunotto estate’s Cuvée Bussia from the 2017 vintage represents a classic interpretation of this renowned appellation. Crafted from grapes grown in the esteemed Bussia cru, this wine is reputed to be made predominantly, if not entirely, from Nebbiolo, the varietal traditionally associated with Barolo. The 2017 vintage was marked by a warm growing season, resulting in wines that tend to display richness, ripe tannins, and expressive aromatics. The vinification process for Barolo sees a lengthy maceration and aging in large oak casks, which imbues the wine with both structure and complexity, while still allowing the delicate character of the grape and the nuances of the terroir to shine through.
The Barolo region in Piedmont, nestled in the rolling hills southwest of Alba, benefits from a unique microclimate influenced by the Alps and the Ligurian Apennines. Soils here are mainly composed of calcareous clay and marl, which lend elegance and longevity to the wines. The history of Barolo stretches back to the 19th century and it has since become synonymous with the greatest expressions of Nebbiolo, prized for its combination of power, finesse, and potential for ageing.
Pairing a Barolo such as this with food is a true delight. Its firm tannins and pronounced acidity make it the perfect companion for rich, savoury dishes. Traditional Piedmontese fare such as braised beef in Barolo (Brasato al Barolo), tajarin pasta with truffles, or game meats are ideal. It also pairs beautifully with mature hard cheeses, wild mushroom risottos, and earthy roasted vegetables.
To fully appreciate this Barolo, allow it to breathe for at least an hour before serving. Serve at a temperature of 16-18°C in large glasses to let the bouquet open up and express its intricate aromas of rose, dried cherry, tar, and subtle spice. This wine can be enjoyed now with proper aeration, but will also reward patient cellaring over the next decade or more.
