La Fenice, or the phoenix, was a mythical bird celebrated for its ability to rise alive from the ashes after its death. We decided to give this name to our selection of Barolo following the terrible fire that destroyed our historic family winecellar in January 2007. The new La Fenice winery is a collaborative venture with the Ghisolfi family, who have been growing nebbiolo for hundreds of years on the property between the commune of Barolo and that of Monforte. The western side of the hill is known as Pugnane and the eastern side Bussia.
CATEGORY. Barrel-matured, age-worthy red.
GRAPE. 100% Nebbiolo.
GENERAL DESCRIPTION. This Bussia cru wine is made from grapes in our finest estate vineyard, in the Bussia cru, lying in the commune of Barolo. A world-class wine right from its initial entrance into the La Fenice line, thanks to its refined elegance, the superb balance of sensory impressions, and the compact density of its palate. That powerful attraction classic to Barolo, which already in the 19th century was the “ambassador wine” of the Kingdom of Savoy, finds in our Bussia its highest expression, combined with those impressions of black liquorice, spices, and truffle traditional to the Monforte area, all of which give it that characteristic gamey impression.
SENSORY PROFILE. Appearing a dense garnet, it initially releases crisp notes of pungent balsam, segueing into smoother scents of rose petals and black liquorice, then completing its duet of contrasts with pronounced dark cherry, dried plum, and forest floor. The palate shows well-balanced, full, and enfolding, concluding with a finish of great breadth, exemplifying this wine’s vibrancy and character.
VINIFICATION AND MATURATION. The grapes are hand-harvested in late October. Vinification is carried out in scrupulous observance of all the tenets of local tradition and of the Barolo production code. The must ferments for 20-25 days at a controlled temperature of 27°C. In spring, the wine goes to large oak ovals, where it remains for at least two years, to become further enriched with tannins and extracted substances necessary for the formation of its noble, age-worthy structure. At that point, depending on the vintage, the decision is made whether to give it another 12 months’ stay in oak or whether it is ready for bottling. It is then given a further six months’ bottle-ageing before release to the consumer.
ALCOHOL: 14.5% vol.
CLOSURE: Natural cork 26 x 45
SERVING TEMPERATURE: 16-18°C
RECOMMENDED GLASS: Fairly large tulip-shaped glass
CELLARABILITY: 10 years and more
SERVING SUGGESTIONS: Bussia Gold Label’s superb length makes it the ideal partner to the finest meat dishes classic to Italian and international cuisines, to large and small game, braises and truffle preparations, risottos, and intensely-flavoured cheeses.