Barolo DOCG Riserva Bussia 90 dì 2019 Giacomo Fenocchio

What kind of wine it is

Barolo Riserva Bussia 90 dÌ by Giacomo Fenocchio is a still red wine made from Nebbiolo, specifically the Michet, Lampia, and Rosè sub-varieties grown in the Bussia area of the Langhe. It shows a complex structure, fine tannins, and great aging potential. Traditional vinification with spontaneous fermentation in stainless steel and long submerged-cap maceration, followed by aging in large barrels. The result is an elegant, deep profile with long-lasting flavor persistence.

Where it comes from

The grapes are sourced from the Bussia subzone in the municipality of Monforte d’Alba, a historic area of the Langhe. The vineyards are located on hills around 300 meters above sea level with southwest exposure, supporting consistent ripening and good phenolic concentration. The Helvetian soils, rich in iron and composed of clay and limestone sediments, give the wine body, tension, and aromatic depth. In this context, Nebbiolo expresses a firm tannin and an evolved character apt for the Riserva style.

How it is produced

Grapes are selected from vineyards with an average age of 30 years, ensuring extractive richness and natural acidity. Fermentation takes place in stainless steel with indigenous yeasts, followed by a long submerged-cap maceration of up to 90 days for gradual extraction of color and tannins. After racking, the wine matures for six months in steel and then ages for four years in Slavonian oak barrels, with additional bottle aging. This ensures integration, stability, and respect for varietal character.

Tasting notes

In the glass it appears garnet red with subtle orange hues, a sign of long aging. The nose opens with dried rose, truffle, leather, and spices, with earthy and balsamic notes. On the palate, it offers black cherry, spices, truffle, and balsamic herbs over a fine and velvety tannic texture. The structure is deep, the acidity vibrant, and the finish long and elegant, consistent with the profile of a Barolo Riserva from Bussia.

Food pairing

It pairs well with red meat, game, and aged cheeses from Piedmont. Ideal with roasts, braised dishes, and slow-cooked recipes, it enhances intense dishes with mushrooms and truffle, as long as they are not too spicy. The classic regional pairing is Barolo-braised beef, which echoes spicy and undergrowth aromas, while hare in salmì highlights its gustatory depth and aromatic continuity.

When to serve

This is a red for occasions requiring structure and precision, recommended in cooler seasons with rich dishes. Serve at around 18 °C after decanting to promote aromatic expression and tannin integration. A large glass helps to appreciate the bouquet. Thanks to the long refinement and the solid character of Nebbiolo from Bussia, the wine can evolve for many years in the cellar, constantly gaining tertiary complexity. The consumption period is broad, from immediate enjoyment to many years ahead, according to your preferences and storage conditions.