Rocche dei Manzoni, Barolo Bussia 1998

Rocche dei Manzoni Barolo Bussia 1998 is a refined expression of Nebbiolo from one of Barolo’s most celebrated crus. With the structure and depth that define great Piemonte reds, this wine combines classic power with elegance and a sense of place that speaks clearly of Bussia’s pedigree.

Tasting Notes
Now fully matured, the wine would typically show a garnet-to-brick hue at the rim, with the translucent brightness characteristic of aged Nebbiolo. The bouquet is likely to unfold slowly, offering notes of dried rose petals, cherry liqueur, truffle, leather, tobacco, and earthy spice, layered with hints of forest floor and balsamic nuance. On the palate, expect a wine of remarkable finesse and length, with firm but integrated tannins, bright acidity, and flavors that may echo dried red fruit, savory herbs, licorice, and mineral undertones. A wine like this is often at its most compelling after years in bottle, and while it may still evolve gracefully, it is primarily a bottle for appreciating mature complexity rather than further cellaring.

Production
Barolo Bussia comes from one of the most renowned vineyard areas in the commune of Monforte d’Alba, where limestone-rich soils and favorable hillside exposures help Nebbiolo achieve depth, perfume, and structure. Grapes are typically harvested by hand at full phenolic ripeness, with careful selection to preserve the fruit and tannin balance needed for long aging. Vinification for a Barolo of this style generally involves controlled fermentation and extended maceration to extract color, aroma, and structure, followed by prolonged maturation in wood and additional bottle aging before release. The result is a wine built around precision, terroir expression, and the firm architecture that defines traditional Barolo.

Food & Serving
Serve at 16–18°C with hearty dishes such as braised beef, osso buco, game, truffle risotto, or aged cheeses like Parmigiano Reggiano and Castelmagno. Decanting is recommended, especially for a mature vintage, to help the wine open and separate any natural sediment; 30–60 minutes is usually ideal depending on the condition of the bottle.

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