In the glass
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.
- 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.
- 1961 — Prunotto develops single-vineyard Barolo from Bussia
Facts
- Producer
- Prunotto
- 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.