Antinori - Prunotto : Bussia 2018

Characteristics and tasting advice for the 2018 Barolo Bussia by Antinori - Prunotto

Tasting

Color

A vibrant ruby-red hue defines this wine, enhanced by pronounced garnet highlights, reflecting the concentration and elegance typical of Nebbiolo grown on the marl-limestone soils of Monforte d'Alba.

Nose

Remarkably complex, the bouquet is led by intense floral notes of rose and fresh blossoms. Delicate red-fruit aromas—especially cherry and strawberry—intertwine with spicy nuances of cinnamon, mint, and anise. Earthy and mineral tones add depth and refinement, while subtle balsamic and vanilla notes round out the ensemble harmoniously.

Palate

Supple and silky, the attack reveals an exceptionally fine texture. The mid-palate delivers a juicy, fruit-driven intensity, carried by cherry and strawberry flavors that echo the floral, spicy, and mineral dimensions perceived on the nose. Remarkably fine, well-coated tannins give the wine elegant structure without ever dominating. Bright acidity brings freshness and definition, leading to a rich, lingering finish where floral notes re-emerge beautifully.

Food and wine pairings

This 2018 Barolo Bussia is an ideal match for braised red meats, roasted game or game stews, as well as dishes featuring wild mushrooms and truffles. It also pairs superbly with creamy porcini risottos, fresh pasta with beef ragù, and aged cheeses such as Parmigiano-Reggiano, Castelmagno, or Gorgonzola.

Serving and cellaring

To fully appreciate this 2018 Barolo Bussia, it is recommended to decant it for around two hours before serving and to serve it at a temperature between 16 and 18°C. This wine can be enjoyed now but will continue to develop favorably until around 2038.

A powerful, precise Barolo from Bussia

The estate

Founded in 1922 when Alfredo Prunotto and his wife Luigina took over a struggling cooperative, the Prunotto estate has belonged to the Antinori family since 1994, under the leadership of Renzo Cotarella, Chief Executive Officer and Head Winemaker. Based in Alba, in the heart of Piedmont, the estate spans 71 to 74 hectares across the Langhe and Monferrato. In 1961, Prunotto revolutionized Piedmontese viticulture by creating the first single-vineyard Barolos, notably the legendary Bussia. This innovative approach, inspired by Burgundy, set the standards that underpin today’s Barolo classification.

The vineyard

The Bussia vineyard, located in the commune of Monforte d'Alba at the heart of the Barolo appellation, unfolds like an amphitheater over around 300 hectares. This geographical layout provides a diversity of exposures, mainly from south to southwest, encouraging optimal ripening of the grapes. The soils are composed chiefly of Saint-Agathe fossil marls and Diano sandstones in the highest areas, lending the wines structure, minerality, and aromatic complexity. Altitudes range from 220 to 460 meters, creating distinct microclimates that contribute to the balance and finesse typical of Bussia wines. This marl-limestone terroir, characteristic of the eastern part of Barolo, allows Nebbiolo to express its full nobility through powerful yet elegant wines.

The vintage

The 2018 vintage in Piedmont began with a prolonged, rainy winter that replenished soil water reserves after the 2017 drought. A cool, damp spring delayed bud break and flowering, with heavy rainfall in May requiring heightened vigilance in the vineyards. From mid-July onward, conditions improved markedly with the onset of warm, dry weather that persisted through summer, allowing for steady, harmonious ripening of the grapes. Moderate end-of-season temperatures and day-night temperature swings encouraged aromatic development and berry concentration. Harvest took place from October 5 to 10, later than in previous vintages, producing balanced wines with lovely freshness and an elegant structure.

Winemaking and aging

The grapes for the 2018 Barolo Bussia are carefully selected at harvest, then destemmed and gently crushed. Skin maceration lasts eight to ten days at a controlled maximum temperature of 30°C, allowing for harmonious extraction of tannins, color, and aromatic compounds. Alcoholic fermentation is followed by malolactic fermentation, completed before the end of winter. Aging takes place for at least eighteen months in oak casks of varying sizes, in keeping with Piedmontese tradition, encouraging gradual integration of the wine’s components while preserving the expression of the Bussia terroir. This respectful approach allows the wine to develop complexity and refinement without being dominated by oak.

Grape variety

100% Nebbiolo, Piedmont’s noble grape variety, renowned for its ability to produce age-worthy wines combining power, aromatic finesse, and structural complexity.