Cascina Ballarin

Barolo Bussia 2015

BIG FULL-BODIED RED

Barolo is produced in eleven ‘communes’ or village territories in the Langhe region. Similar to the Grand Crus classification in Burgundy, Barolo producers have separated their holdings into individual vineyard lots and label the wines with these single vineyard designations. One of the main differences between the Barolo area and Burgundy is that the former vineyard designations often include an entire hill from top to bottom whereas in Burgundy the Grand Crus are almost all mid-slope.

Bussia is one of the Barolo DOCG Crus and it is a historically renowned site for great Barolo. This Cru can be found in the area north of the village of Monforte d’Alba.

https://www.langhevini.it/wp-content/uploads/2019/07/MeGa-Barolo.pdf

On the eastern side of the Langhe region where the Bussia Cru is located, the soil is made of compressed sandstone and chalks and it shows less fertility than soils in other Barolo areas giving wines with intense body, power and structured tannins compared to other Crus like those around the villages of La Morra and Barolo where the soil is richer in sand and produces a more feminine and approachable style of wine. However, among the Crus in the Monforte area, the Bussia is one of the gentlest and Cascina Ballarin's Bussia it has always been a modern interpretation of Monforte's Barolo.

The 2015 was an exceptional vintage in Barolo, the best since 2010 or may be even better. The warm 2015 growing season posed a few challenges for growers, but overall, it was excellent. Nebbiolo ripened extremely well and grapes were healthy. 2015 Barolos are balanced with restrained alcohol levels and excellent tannins. They have higher acidity than other hot vintages and they show a good aging potential up to 20 years or more. The accessibility and ripeness of the tannins, however, let these wines be enjoyed also when still relatively young.

 

The grapes come from the vineyards in Monforte d'Alba (Bussia).

Altitude: 250 metres a.s.l.

Exposure: south

Vine training technique: guyot

Age of vines: 30 years

Yield per hectare: 55 quintals of grapes/ha

Soil: clay - limestone

The grapes are grown in the Bussia area of Monforte d’Alba where a calcareous, poor soil gives wines with great structure and intense aromas.The Bussia is one the most famous sub-denominations “Cru” of Barolo.

Harvest: October

Vinification: traditional in temperature controlled tanks

Ageing: 26 months in French oak barriques

Further ageing: 8 months in the bottle

Deep ruby red colour with very light orange reflections. Very intense bouquet, toasted and floral. The palate is impressively powerful with persistent tannins providing length and richness to the wine. 

Barolo is made to be drunk with food and will often taste too acidic or tannic on its own. It goes particularly well with full-flavoured meat dishes like steak or with beef casseroles and game dishes such as venison and pheasant as the tannins will cut through the meat proteins.

Vintage: 2015
Grape: 100% Nebbiolo
Region: Piemonte
Winemaker: Giorgio and Gianni Viberti
Alcohol (ABV): 14%