Giuseppe Rinaldi, Barolo Bussia, 2021
Bussia is Barolo with its shoulders back. Monforte d'Alba's most storied hillside makes Nebbiolo built on muscle — darker fruit, deeper tannin, a longer runway — and in Rinaldi's hands that power gets handled the old way: native ferments, long macerations, and aging in large old Slavonian casks, with nothing new-oaky anywhere in the picture. Expect black cherry and dried herbs, licorice, iron and crushed rock, wrapped in tannins that mean business. The 2021 season was classic and cool-edged in Piedmont, so there's lift and precision here alongside the weight. This is a cellar wine, plain and simple. If you can't wait, decant it early and pour it next to something braised.
Giuseppe Rinaldi, Barolo Bussia, 2021
Bussia is Barolo with its shoulders back. Monforte d'Alba's most storied hillside makes Nebbiolo built on muscle — darker fruit, deeper tannin, a longer runway — and in Rinaldi's hands that power gets handled the old way: native ferments, long macerations, and aging in large old Slavonian casks, with nothing new-oaky anywhere in the picture. Expect black cherry and dried herbs, licorice, iron and crushed rock, wrapped in tannins that mean business. The 2021 season was classic and cool-edged in Piedmont, so there's lift and precision here alongside the weight. This is a cellar wine, plain and simple. If you can't wait, decant it early and pour it next to something braised.
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Description
Bussia is Barolo with its shoulders back. Monforte d'Alba's most storied hillside makes Nebbiolo built on muscle — darker fruit, deeper tannin, a longer runway — and in Rinaldi's hands that power gets handled the old way: native ferments, long macerations, and aging in large old Slavonian casks, with nothing new-oaky anywhere in the picture. Expect black cherry and dried herbs, licorice, iron and crushed rock, wrapped in tannins that mean business. The 2021 season was classic and cool-edged in Piedmont, so there's lift and precision here alongside the weight. This is a cellar wine, plain and simple. If you can't wait, decant it early and pour it next to something braised.
