Wines Barolo Costa di Bussia - Bussia - 2017

Viniou Reviews

The 2017 Costa di Bussia Barolo DOC is a striking red wine crafted wholly from the Nebbiolo grape, emblematic of the Barolo’s noble traditions. Harvested from select vineyards within the Bussia cru, this cuvée expresses the subzone’s particular mineral-rich soils and its unique microclimate. Winemaking here is classic, with a lengthy maceration on the skins followed by ageing in large Slavonian oak casks, allowing for slow integration of tannins and development of complex tertiary aromas. The 2017 vintage was marked by a warm growing season, leading to generous ripeness but with preserved acidity due to the region’s cool nights. In the glass, expect a deep garnet hue, with aromas of dried rose petals, cherry, wild strawberry, tar, liquorice, and hints of truffle. The palate is full-bodied and structured, with firm yet refined tannins and a lingering finish that speaks of the wine’s ageing potential.

Barolo originates in Piedmont, a region in north-western Italy celebrated for its fog-laden rolling hills and diverse soils, ranging from calcareous marl to clay and sand. The region’s continental climate, with hot summers and cold winters, is mitigated by frequent fog (la nebbia), which plays a crucial role in Nebbiolo’s slow and late ripening, leading to wines of both intensity and remarkable elegance. Historical records date Barolo’s ascent as a “king of wines” to the nineteenth century, and today, the commune of Bussia is recognised as one of its most prestigious crus, consistently yielding wines of depth and longevity.

Pair this expressive Barolo with dishes that can stand up to its structure and aromatic complexity. Traditional Piemontese cuisine is a natural match: braised beef cheek in Barolo (brasato al Barolo), wild mushroom risotto, or agnolotti del plin filled with roast meats. Seasonal truffle-based dishes, especially with tajarin or veal, draw out the earthy nuances of the wine. Alternatively, aged cheeses such as Parmigiano Reggiano or Pecorino Toscano will complement its tannic frame.

For the best tasting experience, decant the wine an hour prior to serving to soften the tannins and allow the bouquet to open. Serve it at 16-18°C, ideally in large, tulip-shaped glasses, and savour its evolution over the course of a meal.