Wines Barolo Episcopus - Bussia - 2019

Viniou Reviews

Episcopus Barolo DOC Bussia 2019 is a distinguished red wine from Piedmont, crafted exclusively from Nebbiolo, the region’s signature grape. The 2019 vintage is notable for its elegance and structure, benefiting from an excellent growing season with well-balanced weather conditions. The Bussia cru is one of Barolo's most esteemed vineyards, famed for producing wines of great depth, complexity, and longevity. Traditional vinification methods, often involving extended maceration and ageing in large oak casks, allow the Nebbiolo’s nuanced aromas and formidable tannins to fully express themselves.

Barolo is one of Italy’s most celebrated appellations, located in the rolling hills of the Langhe in Piedmont. The region’s calcareous clay and marl soils, combined with a continental climate marked by significant day-to-night temperature shifts, provide an ideal environment for Nebbiolo to reach its full potential. Piedmont itself is steeped in viticultural history and is recognised for producing wines of remarkable ageworthiness, with Barolo frequently referred to as the “King of Wines and Wine of Kings.”

Episcopus Barolo Bussia is a wine of striking aromatic complexity, typically releasing layers of rose petals, dried cherry, liquorice, and subtle truffle notes as it evolves in the glass. Its palate tends to be robust yet refined, with assertive tannins and fresh acidity, making it an excellent match for richly flavoured dishes. It pairs beautifully with classic Piemontese cuisine such as brasato al Barolo (beef braised in Barolo), tajarin al tartufo (egg-yolk pasta with truffle), or aged cheeses like Castelmagno and Parmigiano Reggiano. Its structure and depth also complement wild game, mushroom risottos, or lamb shank.

For optimal enjoyment, decant this Barolo at least an hour before serving to allow its bouquet to open fully. Serve at a temperature of 17-18°C to highlight its aromatic intricacies and harmonious structure. This wine promises a memorable experience now, but will continue to evolve gracefully with several more years of careful cellaring.