The 2018 Barolo Bussia is very closed today. Medium in body and yet quite reticent, the Bussia is going to need a number of years in bottle to be at its best. Given the style of this generally light vintage, I am not fully convinced there is enough fruit here. Time will tell.
Drink 2024 - 2036
Antonio Galloni, vinous.com (Feb 2022)
Quite a tight nose for now, but already showing lovely aromas of raspberries, together with perfumed, stony minerals and roses. Full-bodied with a compact palate and an array of firm, spicy tannins that builds steadily through the finish. This is excellent Barolo that’s only just beginning its journey. Tiny production. Cellar it until at least 2025.
James Suckling, jamessuckling.com (Jan 2022)
Monforte d'Alba. Just mid ruby with orange tinges. Spicy, complex and brooding nose with hints of cardamon and stony, minerally hints, which normally come out only after longer bottle ageing. With aeration it shows impressive concentration of cherry fruit with a complex oak hints and a layer of succulent marasca-cherry fruit. Lots of juicy acidity and really light of touch while very long. Fine tannins cling to the fruit.
Drink 2024 - 2034
Walter Speller, jancisrobinson.com (Nov 2021)
About this WINE
The business was founded by Riccardo Ceretto in 1937, principally as a négociant in Alba. He was joined by his sons Bruno and Marcello in the 1960s; wanting to make their own wines, they began to buy premium land in Barolo and Barbaresco, and were among the very first in the region to see the potential of single-vineyard wines. Bruno’s children, Frederico and Roberta, and Marcello’s, Alessandro and Lisa, joined in the 1990s.
After a period of change and experimentation, a particular style began to appear in 2010, using a shorter skin contact and a mix of barrique and small botte for a supple but precise expression of Nebbiolo. The family are also involved in various artistic and heritage projects, including the rejuvenation of the famous Piedmont hazelnuts and two restaurants in Alba.
The skill with which the Ceretto family chose their vineyards in the 1960s is further endorsed by their activity in Barbaresco. Today, they own a prime site in Asili – one of the region’s greatest vineyards – and Bernadot, the best site of the Treiso district. A small parcel of Gallina in Neive was acquired in 2017, to further enhance their representation of the different communes in the region. Barbaresco is traditionally felt to be a little warmer than Barolo, and the Ceretto 2019s certainly have the flesh and charm to complement the more coiled style of the vintage.
Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's finest red wines from 100 percent Nebbiolo.
Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.
Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.
Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.
This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.
Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.
A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.
Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.
Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.