Bussia is undoubtedly one of the most prestigious crus in the Barolo area, with its particular terroir that gives power and complexity to the wine that derives from it.
This wine fascinates with its elegance and complexity, with spicy and velvety aromas that envelop the nose and palate leaving a long persistence of taste. On the nose it has a fine but intense scent, with hints of violet, spices and rust. In the glass it is loaded garnet red, with garnet reflections if left to age. On the palate the sensations are extraordinary: the taste is dry, warm, full-bodied and harmonious. The noble tannins present characteristic of this wine improve in elegance after a few years of ageing in the bottle.
Bussia is a wine particularly suitable for ageing: stored at a controlled and constant temperature (12°-14°C) it can be tasted even after 25 years.
The Bonfante family has been producing wines in Nizza Monferrato (AT), Piedmont, since 8 generations, in an area that represents the area of excellence for the production of Barbera d'Asti and which in 2014 obtained the "Nizza DOCG" designation. The Marco Bonfante winery was founded in 2000 when the brothers Micaela and Marco Bonfante decided to start their own production process, this happens following the death of their father Domenico and the subsequent split of the winery he founded in which they already actively operated. The winery is a family-run company; Marco, graduated from the Oenological School of Alba, is the wine maker and deals with the production and management of the company at 360 degrees, assisted by an oenologist consultant Gianluca Scaglione, by an agronomist Daniele Eberle and by a certified laboratory of analysis the Bio-Chemical, while the administrative and shipment management is the responsibility of her sister Micaela.
The production philosophy reflects Bonfante's signature taste which is based on Marco's intuitions and preferences, made of simplicity and clarity. “Wines must be elegant.” Structure, fruit, harmony and complexity are sought in red wines. The different vineyards and the grapes are selected and separated during the harvest, allocating them to different processes, both of vinification and of refinemant, depending on the goal to be achieved. The common point is always the balance between structure, acidity and alcohol. The aging in wood must complement the structure of the wine without ever overpowering it. The most important red grapes are: Nebbiolo, Barbera, Albarossa, Cabernet Sauvignon and Brachetto.
Pairing Suggestions: This wine goes perfectly with structured meat and game dishes, such as deer, pigeon or roe deer. Otherwise it can be tasted with dishes enriched with white truffle. Ideal as a meditation wine in the company of a platter of aged cheeses, a good book and why not, a piece of chocolate.
Maturation: To the alcoholic fermentation, which lasts 10/12 days, it follows a further maceration on the skins for 15/20 days. After that, Barolo is aged for 36 months in big French oak barrels.
