Barolo Bussia DOCG – Simone Scaletta

The vilification starts with the maceration of the skins into steel tanks controlling the temperature for about seven days. After the racking, in the following fifteen days, it ends the alcoholic and malolactic fermentation into steel. The wine refines in oak barrel for about 24 months and gets cleaned just by decanting. At the end, the wine is bottled without filtrations in July and rests for three months in the bottle before selling.

Tasting characteristics: red ruby brilliant color with violet reflections, it opens to the nose with fresh and fruity perfumes of blueberry and violet and velvet notes of almond. In the mouth it expresses harmony and pleasantness, with an almond note in the end. Even if it may be drunk when still young, it doesn’t fear aging for some years.

Recommended temperature: 16°-17°

Pairing: Barolo pairs very well with beef – including rare beef, steak tartare and fillet steak, game birds such as duck or pheasant, risotto, mushrooms & truffle, as well as powerful cheeses, such as gorgonzola, goat’s cheese or sheep’s cheese.


Barolo Bussia DOCG

Year of production: 2016

Bottles per year: 1.901 numbered bottles and 50 Magnums

Release date: 2020 February

Area of production: Langhe, a hilly zone in the South of Piedmont

Municipality: Monforte d’Alba (CN) – Italy

Altitude: approximately 300 metres above sea level

Vineyard exposure: South

Soil: clay 33,5%, silt 46,5%, sand 20%, PH 8,1

Variety of vine: pure Nebbiolo

Under variety: 70% Michet, 30% Lampia

Clones: CVT 71, CVT 63, CVT AT 66, CVT 308, CVT 415, CVT CN 142, VCR 153, VCR 152

Grafts: 420 A, 157-11 Couderc, 161-49 Couderc, S.O. 4, 1103 Poulsen

Surface: about 3 hectares

Vinestock per hectare: 5.500

Yield per hectare: 55 quintals of grape

Vine training system: Guyot pruning

Alcohol: 14,70% vol.

Dry e xtract g/l: 29,80

Acidity g/l: 6,48


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