About this wine
The estate's flagship Barolo, first produced in 1988 and sourced from the Bricco Visette parcel within the Bussia cru of Monforte d'Alba. The vineyard sits on white tufa-rich soil with a mix of sand and clay. Maceration on skins lasts around 20 days at controlled temperature with natural fermentation and indigenous yeasts, and the wine matures for roughly 30 months, split between large Slavonian oak botti (about 70%) and smaller tonneaux (about 30%), followed by further bottle aging. The result is a deep garnet Barolo with an intense bouquet of red fruit (raspberry, redcurrant, pomegranate), menthol and spice, framed by firm, velvety tannins.
A powerful, structured Barolo best suited to those already comfortable with high-tannin reds — decant well before serving.
Sommelier's Note
"This is Ghisolfi's calling card — a Bussia Barolo that trades pure power for elegance without losing an ounce of structure."
Food Pairings
A classic match for roasts, braised red meats and game, truffle dishes, and aged hard cheeses such as Parmigiano Reggiano.
When to drink it
Special dinners, cellar-worthy purchases, pairing with celebratory roasts
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 15%
- Price Range
- $70-100 (approx. ¥11,000-15,500, reference conversion from USD retail pricing)
Terroir & Winemaking
Fermentation with indigenous yeasts, approx. 20-day skin maceration at controlled temperature. Aged approx. 30 months (70% large Slavonian oak botti, 30% tonneaux), plus additional bottle aging before release. ABV approx. 15%.
Frequently Asked Questions
- What makes Barolo Bricco Visette special?
- It comes from a single parcel within the prestigious Bussia cru, on white tufa soil, and has been the estate's flagship wine since its first vintage in 1988.
- How long can this wine age?
- Thanks to its firm tannic structure and roughly 30 months of oak aging, well-stored bottles can develop beautifully for 15-20+ years.
- What food pairs best with this Barolo?
- Roasted or braised red meats, game, truffle-based dishes, and aged hard cheeses are classic pairings.
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Talk to the SommelierMore wines from this producer
バローロ・ブッシア
Barolo Bussia
RedNebbiolo
The estate's entry-level Barolo, sourced from younger vines and complementary parcels within the Bussia cru of Monforte d'Alba (including fruit from the Fantini vineyard, whose vines are currently too young for the Riserva bottling). It offers a more approachable, fresher expression of Bussia Nebbiolo than the Bricco Visette, with ruby-garnet color, a flowery, expansive nose of blueberry and cherry, earth and tea notes, and a well-balanced, tannic palate with real depth for its category.
バローロ・ブッシア・リゼルヴァ・チャボット・ミナート
Barolo Bussia Riserva Ciabot Minat
RedNebbiolo
The estate's top single-vineyard Riserva, made only in excellent vintages from the Ciabot Minat plot on the Visette hill within Bussia, from vines over 48 years old. Aging is exceptionally long: about 12 months in 500-liter oak tonneaux, followed by roughly 36 months in large 2,000-liter oak casks, then a further 12 months in bottle before release. The result is a full-bodied, tannic Barolo with intense red fruit (raspberry, dark cherry), mushroom and underbrush notes, and remarkable depth and length.
ランゲ・ネッビオーロ・スバルダヤ
Langhe Nebbiolo Sbardajà
RedNebbiolo
"Sbardajà" means "scattered" in Piedmontese dialect, referring to Nebbiolo grapes sourced from several vineyards averaging 16 years old, scattered between Monforte and Monteu Roero at 300-400 meters elevation on calcareous marl soils. Fermentation is spontaneous with indigenous yeasts, and the wine ages one year in stainless steel plus four months in bottle, giving a brilliant ruby wine with cherry, pomegranate and plum fruit, floral and licorice notes, and a smooth, well-structured palate with a long, savory finish.
バルベーラ・ダルバ・ラ・リージ
Barbera d'Alba La Lisi
RedBarbera
Formerly labeled Maggiora, this wine was renamed La Lisi from the 2019 vintage, taking its name from 'Lisirun,' the old farmhouse where the Ghisolfi family took its first steps in viticulture. An intense ruby red with garnet reflections, it has a fruity, vigorous, fragrant nose of raspberry and other red berries, and a fresh, savory, well-balanced palate typical of well-made Barbera d'Alba.
ランゲ・ピナイ
Langhe Pinay
RedPinot Noir
An unusual project for a Barolo estate: 100% Pinot Noir grown in Monforte d'Alba's Visette area, representing Ghisolfi's small experiment outside the traditional Nebbiolo/Barbera territory. Aged in small oak barrels for about 12 months, it shows mushroom and red fruit aromas on the nose, with cherry and strawberry flavors joined by white pepper and cinnamon spice, and a sour-cherry finish.
エクストラ・ブリュット・メトド・クラシコ
Extra Brut Metodo Classico
SparklingPinot Noir · Nebbiolo
A novel project for the estate: a traditional-method (Metodo Classico) sparkling wine blending 60% Pinot Nero and 40% Nebbiolo from vineyards in Monforte d'Alba. Grapes are vinified as for a white wine, with soft pressing and only the first, limpid free-run juice used; no sulphites are added during vinification. About 20% of the base wine is refined in 500-liter tonneaux, the rest in steel, before blending and secondary fermentation in bottle. The result is deep yellow with golden reflections, a fine and persistent perlage, aromas of nuts, citrus and warm spice, and a fresh palate with green apple and peach on the finish.