Dogliani: Tasting of 7 Wines in the Heart of the Langhe
Come and discover how the great wines of the Langhe are produced: in a family atmosphere, taste our seven wines and visit our cellar.
Profile
Structure
Drinking window
Best 10 to 30 years from vintage.
vintage10 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Brasato al Barolo Braised beef matches the wine's structure and tannin.More wines for beef stew →
- Tajarin with white truffle Truffle resonates with the wine's savoury core.More wines for pasta with ragù →
- Aged Castelmagno Salt sharpens the red-fruit lift.More wines for cheese →
With cheese
Castelmagno
Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces.
Ossolano
Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own.
Gorgonzola
Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.
How to serve Prunotto Barolo Bussia
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Prunotto, founded in 1904 and Antinori-owned since the 1990s, makes a single-vineyard Barolo from the Bussia cru in Monforte.
- 1961Prunotto develops single-vineyard Barolo from Bussia
Facts
- Producer
- Prunotto · visiting guide
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.5%
- Price
- EUR 60 to 110 at retail
- Drinking window
- 10 to 30 from vintage
- First vintage
- 1961
Frequently asked about Prunotto Barolo Bussia
What does Prunotto Barolo Bussia taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. Prunotto's single-vineyard Barolo from the Bussia cru in Monforte, a classic, structured Nebbiolo from the historic Alba house now owned by Antinori.
When should I drink Prunotto Barolo Bussia?
Drink 10 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Prunotto Barolo Bussia?
Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. Braised beef matches the wine's structure and tannin.
What grapes are in Prunotto Barolo Bussia?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.
Tags
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