Ceretto : Bussia 2022

Characteristics and tasting tips for the Bussia 2022 by Ceretto

Tasting

Colour
Of medium intensity, the ruby colour shines brightly.

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

Palate
This wine offers an ample, structured and full-bodied palate. 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, flavourful 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 dishes.

The refinement and balance of a great Italian Barolo by Ceretto

The estate
Officially founded in 1930 by Riccardo Ceretto, the house is based in Alba, in the heart of Piedmont. Today, Federico, Roberta, Alessandro and Lisa Ceretto run this family estate of around one hundred hectares. A pioneer in showcasing individual crus, this iconic brand 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 the 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 by particularly iron-rich soils. These unique geological conditions give the grapes remarkable concentration and power. The vines are tended 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 of twenty to twenty-five days. Malolactic fermentation then takes place in wood. Ageing lasts around thirty months, split between 300-litre barrels (with a small proportion of new wood) and large 50-hectolitre casks. Finally, the wine rests for an additional year in bottle before release.

Grape variety
100% Nebbiolo