Carlo Viglione - Barolo Bussia produced in the homonymous cru located in the village of Monforte d'Alba with plants more than 50 years old.

Carlo Viglione – Barolo Bussia – 2017

One of the largest vineyards in the commune of Monforte, Bussia is renowned for its huge quality thanks to its clayey soil which gives wines with good body. The family has always owned vineyards here, vines more than 50 years old, the yields are very low, few grapes but concentrated with high quality, they are fermented in steel tanks of 25 Hl and macerated in skins for 20-25 days and then aged in used tonneaux for the following 36 months. Certainly their most identity Barolo that refers to those early years of grandfather Giuseppe, hints of ripe fruit that evolve into spice with earthy traits, is material and fresh in the mouth, tannins pronounced to enhance a personality not indifferent.

  • Producer: Viglione Carlo e Figli
  • Name: Barolo Bussia
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2017
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml

Productive: fermentation and maceration in steel tanks for 20-25 days followed by aging in tonneaux for 36 months.

Wine naturally contains solphites

86,00€

2 in stock

Description

Clinging to the footsteps of the past, this is how the Viglione family has built its identity over the decades in a land of great wines such as the Langhe. The winery is located in the hamlet of Bussia in Monforte d’Alba, inside the production area of Barolo, and it was right here that the grandfather of the current owner Giulio Viglione planted in 1915 the first vineyards where grapes were destined to be sold only. The first label was produced in 1964, since then their dedication to wine has become stable with only 12000 bottles produced each year, only 4 hectares of property where they grow the native varieties Nebbiolo, Barbera and Dolcetto. Super traditional Langhe style in the true sense of the word, manual Bio practices in the land and 70 year old vineyards with low yields, during vinification long fermentations induced by indigenous yeasts and aging are carried out in large barrels. Real living examples of how they used to work in the past.

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