Prunotto Barolo Bussia

Producer

Alfredo Prunotto founded his business in 1922, and was one of Piemonte’s most dynamic exporters until his retirement in 1956. The company passed then to Prunotto’s friend Beppe Colla, now a revered winemaker and one of the founding fathers of modern Piemonte. The quality of the top wines goes without saying, but the rest of the range is made with equal aplomb. The style is modern without being exaggerated: freshness of aroma and approachability of structure are viewed as positives, but copious new oak is not. Indeed, the only wines that see the inside of a brand new barrique are the outstanding single vineyard Barberas.

Vineyard

The south-facing Bussia vineyard in Monforte d’Alba is at a height of 350 metres above sea level. The soil is a combination of calcareous compact clay and sandy layers. Known for its powerful, meaty style of Barolo, Bussia is one of the highest-regarded sites in the DOCG.

Winery

Selected grapes were destemmed and crushed, then wine fermented at 30ºC with fifteen days’ maceration. The wine was aged for eighteen months, mostly in large casks, with a small quantity in second-fill barriques. This was followed by twelve months’ bottle-ageing before release.