Pecchenino Barolo Bussia
Wine Description
Bussia is the second largest MGA in all of Barolo at 340 hectares (around 840 acres). With this amount of land, a person would expect a large variation between the different parcels, but with a deeper look the soil and geology of this MGA is quite homogenous. Due to this commonality, the wines from Bussia tend to show a density with earthy notes that soften into complexity with time. Pecchenino’s Bussia Barolo undergoes a long, natural fermentation along with a lengthy maceration on the skins. The wine is then aged in used oak barrels that aren’t toasted to focus on the true terroir of the wine.
Acclaim
Vineyard & Production Info
Winemaking & Aging
Analytical Data
Wine Production
Barolo Bussia comes from the single vineyard in the Bussia MGA and in particular from the Corsini locality. The vines are guyot trained and have a density of 5000 plants per hectare. The age of the vineyard is 18 years. The soil is calcareous-clayey with brownish marls and is exposed to the south-west. The grapes are only destemmed and then left to ferment in steel tanks for about 3 weeks at 27°C. The wine remains in the tanks in contact with the skins for a further 4 weeks in post-fermentation maceration using the ancient submerged cap method. After racking, the wine remains in steel tanks for malolactic fermentation and is then transferred to barrels.
Ageing: 24 months in large oak casks and 12 months in cement tanks.
