Antinori - Prunotto : Bussia 2019

Tasting Notes and Serving Tips for the 2019 Bussia by Antinori - Prunotto

Tasting

Color

With an intense ruby-red hue, this wine displays brilliant garnet highlights.

Nose

The bouquet reveals lovely aromatic complexity, with notes of red fruits (raspberry, strawberry) accompanied by floral nuances of rose and violet. Spicy touches of cinnamon and pepper mingle with balsamic, mineral, and forest-floor aromas characteristic of Nebbiolo.

Palate

On the palate, the wine charms with its silky texture and fine, elegant tannins. The generous mid-palate reveals ripe red fruits supported by savory spices and a distinctive minerality. Bright acidity brings freshness and lift to the whole. The harmonious, persistent finish lingers on fruity notes and aromatic herbs.

Food and Wine Pairings

This Barolo pairs ideally with fresh pasta and meat- and truffle-based sauces, roasted or braised red meats, feathered game, as well as aged, hard cheeses.

Serving and Cellaring

The 2019 Bussia can be enjoyed now but will gain in complexity over time. Decanting before serving is recommended.

A Barolo from the Bussia cru combining Piedmontese elegance and complexity

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, CEO and chief 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, including the legendary Bussia. This innovative approach, inspired by Burgundy, established today’s standards for Barolo classification.

The Vineyard

The Bussia cru, located in Monforte d'Alba, ranks among the most prestigious sites in the Barolo appellation. This vineyard benefits from an amphitheater-like layout that concentrates sunlight throughout the growing season. The marl and limestone soils, composed of sandy marls and Tortonian-origin clay, give these wines finesse and pronounced tannic structure. The south to southwest exposure ensures optimal ripening of the Nebbiolo grapes.

The Vintage

The year 2019 in Piedmont began with a winter featuring above-average temperatures, followed by a cool, rainy spring in April–May that affected flowering and reduced yields. June brought warm, dry conditions, before beneficial rains at the end of July. August was marked by excellent day–night temperature swings. September saw brief, intense showers before giving way to sunny weather in mid-October. Harvest took place from October 12 to 19, producing grapes of exceptional quality despite limited volumes.

Vinification and Aging

After rigorous selection in the vineyard and then at the winery, the 2019 Bussia grapes were destemmed and crushed. Skin maceration lasted eight to ten days at a controlled maximum temperature of thirty degrees Celsius. Malolactic fermentation was completed before the end of winter. Traditional aging took place for at least eighteen months in large oak casks of varying capacities, allowing the wood to integrate harmoniously while preserving the expression of the fruit and terroir.

Grape Variety

100% Nebbiolo.