Ceretto : Bussia 2022

Tasting notes and characteristics of Ceretto's Bussia 2022

Tasting notes

Appearance
Medium intensity, with a brilliant ruby colour.

Nose
The aromatic bouquet is expressive, blending scents of damp undergrowth and rich earth with notes of black cherry, red plum and sweet spices. Touches of violet and liquorice complete this complex nose.

Palate
This wine offers an ample, structured and full-bodied character. The texture is both firm and velvety, carried by a lovely acidity that brings verticality. The finish, particularly long and flavourful, leaves a warm impression.

Food and wine pairing
This cuvée calls for rich and savoury dishes. It will pair beautifully with roast lamb served with a white bean stew, as well as with braised red meats, game or umami-rich preparations.

The refinement and balance of a great Italian Barolo by Ceretto

The estate
Officially founded in 1930 by Riccardo Ceretto, the estate is located in Alba, in the heart of Piedmont. Today, Federico, Roberta, Alessandro and Lisa Ceretto lead this family estate of around one hundred hectares. A pioneer in showcasing crus, this iconic name stands out for its strong environmental commitment. The entire vineyard has been certified organic since 2015 and is farmed according to biodynamic principles, combining respect for nature with an authentic expression of the local terroirs.

The vineyard
This cuvée comes from a micro-plot of around 0.71 hectares located in the commune of Monforte d'Alba, within the renowned Menzione Geografica Aggiuntiva Bussia. This exceptional terroir of the Barolo appellation is characterised by a wide diversity of altitudes and exposures, as well as soils particularly rich in iron. These unique geological conditions give the grapes remarkable concentration and power. The vines are cultivated with the utmost respect for the environment, following organic and biodynamic methods.

Winemaking and ageing
To craft the Bussia 2022, fermentation takes place spontaneously in stainless steel tanks using the submerged cap technique, followed by a maceration period of twenty to twenty-five days. Malolactic fermentation then takes place in wood. Ageing lasts around thirty months, split between 300-litre barriques (with a small proportion of new oak) and large 50-hectolitre foudres. The wine then rests for an additional year in bottle before being released.

Grape variety
100% Nebbiolo