Region and Vineyards
Bussia sits on the higher, steeper reaches of Monforte d'Alba, one of Barolo's most acclaimed communes. Here, compact sands interleave with white and bluish calcareous marls, a matrix that channels excellent drainage and encourages deep root exploration. This geology lends the classic Barolo trifecta: lifted perfume, firm tannic architecture, and a distinctly mineral line that tightens the palate and elongates the finish.
Granbussia sources from three historic crus embedded within Bussia—Romirasco, Cicala, and Colonnello—planted to old-vine Nebbiolo on predominantly south and southwest exposures. Romirasco typically contributes breadth and structure; Cicala adds dark, spicy intensity; Colonnello layers aromatic detail and finesse. The synergy of aspect, elevation, and marl-rich soils underpins a style that is both muscular and finely etched, with remarkable capacity to age.
Winemaking
Granbussia is 100% Nebbiolo, blended before fermentation from the estate's oldest vines in the three crus: approximately 70% Romirasco, 15% Cicala, 15% Colonnello. Fermentation is traditional, in stainless steel with an extended maceration of about 30 days and peak temperatures around 32 °C, extracting noble tannins and a full spectrum of aromatics while preserving site expression.
Élevage is resolutely classic: the new wine rests for over 30 months in large oak casks, followed by an additional six years of bottle refinement prior to release. This patient maturation polishes tannins, integrates savory balsam and spice nuances, and stabilizes color and aroma. The result is a Barolo Riserva of precision, depth, and longevity, produced only in vintages deemed worthy.
Tasting Notes
- Color: Deep garnet with brick reflections; lightly translucent rim, signaling classic Nebbiolo.
- Aroma: Rose petals, sour cherry and pomegranate rise first, then blood orange, licorice, balsam, cedar shavings, anise, crushed mint, and a dusting of sweet spice over ferrous, tarry undertones.
- Palate: Sappy red fruit cores framed by fine, assertive tannins; vibrant acidity drives a long, savory finish with orange zest, dried rose, tobacco, and stony saline notes. Powerful yet poised; built to unfurl with time.
Did you know?
Granbussia is released only in top vintages and uniquely blends grapes from Romirasco, Cicala, and Colonnello before fermentation—a rare practice that knits vineyard characters from the outset and underlines the cuvée's singular identity.
Wine Pairing Ideas
- Braised veal shank (ossobuco): The wine's acidity lifts the richness, while tannins bind to gelatinous textures, accenting citrus-gremolata highlights.
- Truffle tajarin: Umami-laden white truffle mirrors Nebbiolo's earthy, balsamic register; fine tannins respect delicate egg pasta.
- Roast lamb with rosemary and garlic: Herb and spice bridge to the wine's savory, cedar-licorice profile; protein softens youthful grip.
- Aged Castelmagno: Crystalline salt and nutty depth amplify Barolo's mineral line and lingering aromatics.
