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Barolo Granbussia Riserva 1995 75cl

DOCG | Barolo | Piemonte | Italy
CHF 389.15
Critics scores
93 Robert Parker
The dense garnet/ruby-colored 1995 Barolo Gran Bussia offers classic scents of rose petals, melted asphalt, kirsch liqueur, and dried herbs. Sweet, full-bodied, and rich, it is a terrific effort for the vintage. The wine possesses ripe tannin as well as a huge finish. Anticipated maturity: now-2020.
93 Wine Spectator
This is so subtle and so fine, with plums, cedar, berry and cinnamon. Full-bodied and very soft, with fine tannins and a coffee, cocoa, berry and cherry aftertaste. This is gorgeous. Hard not to drink it now. Best after 2003. 700 cases made. –JS
93 Robert Parker
The dense garnet/ruby-colored 1995 Barolo Gran Bussia offers classic scents of rose petals, melted asphalt, kirsch liqueur, and dried herbs. Sweet, full-bodied, and rich, it is a terrific effort for the vintage. The wine possesses ripe tannin as well as a huge finish. Anticipated maturity: now-2020.
93 Wine Spectator
This is so subtle and so fine, with plums, cedar, berry and cinnamon. Full-bodied and very soft, with fine tannins and a coffee, cocoa, berry and cherry aftertaste. This is gorgeous. Hard not to drink it now. Best after 2003. 700 cases made. –JS
Producer
Poderi Aldo Conterno
In 1961, Aldo Conterno took over Giacomo Conterno, his family’s estate, with his brother Giovanni. However, several years later, the brothers went on their different ways due to a disagreement over winemaking styles. While Aldo Conterno had been inspired by the modernist innovations of Angelo Gaja of Barbaresco, his brother Giovanni, preferred stricter, traditional methods. So in 1969, Aldo Conterno established his own eponymous winery instead. The vineyards stretch of 25 hectares of land and are situated in the village of Monforte d'Alba, more specifically, Bussia. The hilly property is made up of layers, alternating between sand and calcerous marl. The most prized sites, named Cicala, Colonello and Romarisco are used in the production of long lived and intense Barolos. The estate is known for their draconian approach to fruit selection, sometimes discarding as much as 50% of the grapes. This has led to their production gradually declining, from as much as 200,000 bottles in 2000 to around 80,000 bottles a year. In recent years, they have also introduced the use of rotofermenters and temperature controlled fermentation to produce wines that are more approachable and less tannic. In 2012, Aldo passed away at 81-years-old. But his legacy is being carried forward by his three sons.