Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong

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 in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

What it pairs with

  • Brasato al Barolo
    Braised beef matches the wine's structure and tannin.
  • Tajarin with white truffle
    Truffle resonates with the wine's savoury core.
  • Aged Castelmagno
    Salt sharpens the red-fruit lift.

How to serve Prunotto Barolo Bussia

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1961: Prunotto 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

cellar worthy dry firm tannin full body high acid mood contemplative mood elegant nebbiolo occasion cellar occasion special old world pairs with aged cheese pairs with game pairs with red meat pairs with truffles price premium single vineyard still red

Taste it where it is made: tours and tastings in Piedmont

See all 1417 bookable experiences in Piedmont

← Back to wines in Piedmont