Barolo Bussia

About this wine

Cascina Ballarin's Barolo Bussia is sourced from the estate's parcel in the historic Bussia cru in Monforte d'Alba — one of the first crus officially recognized in Barolo (1961). Made from 100% Nebbiolo, it undergoes extended maceration and oak aging, producing a powerful, structured style distinct from the estate's La Morra bottlings. Vintages have been reviewed by Decanter and Wine Enthusiast and listed on CellarTracker and Wine.com.

Sommelier's Note

"Bussia gives Cascina Ballarin's Nebbiolo real muscle — a counterpoint to the estate's more floral La Morra bottlings."

Food Pairings

Pairs beautifully with braised or roasted red meats, truffle risotto, and aged cheeses. Works well with rich, soy-glazed Japanese dishes such as simmered beef short rib or grilled duck.

When to drink it

Formal dinners, milestone celebrations, and pairing with rich braised meat dishes.

Specs

Grape Varieties

Nebbiolo

Style

Red

Alcohol

14.5%

Price Range

$45-80 (reference conversion from overseas retail prices; not an official Japan import price)

Terroir & Winemaking

100% Nebbiolo from the estate's parcel in the Bussia cru, Monforte d'Alba. Fermented in temperature-controlled stainless steel with extended skin contact, then aged approximately 24-30 months in oak barrels before bottle refinement.

Frequently Asked Questions

What is special about the Bussia cru?

Bussia in Monforte d'Alba was one of the first vineyard sites officially recognized as a Barolo cru, in 1961, and is known for producing powerful, long-lived wines.

How does Barolo Bussia differ from Bricco Rocca?

Bussia (Monforte d'Alba) tends to give a more powerful, structured style, while Bricco Rocca (La Morra) is generally more floral and elegant.

What food pairs best with it?

Braised or roasted red meats, truffle dishes, and aged cheeses are classic pairings.