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Piero Busso Barbera d’Alba ‘Majano’ 2021


The vineyards from which Barbera d’Alba DOC Majano is produced have calcareous clay soil. Barely noticeable wood emerges from a structure that highlights a full, fruity and vinous body.

Altitude: 180 m above sea level Exposure: south-westerly
Comune: Neive
Soil: clay-sandy

Variety: 100% Barbera d’Alba
Vine training system: Guyot

Fermentation and maceration in steel tanks
Ageing: in different sized barrels for about a year Bottle-aged for at least six months

A beautiful ruby red when young, with a tendency towards garnet with age. Vinous, intense and characteristic perfume.

In stock

Piero Busso, Neive

The family estate of Piero Busso is a leading name in Barbaresco for its dedication in reflecting the natural elegance of Nebbiolo from Neive. Piero Busso’s father planted in 1948 by hand the Nebbiolo vines that today wrap around the family’s house and cellar in cru ‘Albesani.’ Now Piero’s son, Pierguido and daughter, Emanuela, work side by side with their father and mother, Lucia, in crafting the family’s wines.

What is striking when you taste these Nebbiolo wines is not a “house” style but a symphony of flavours and textures unique to each vineyard. This is not “baby” Barolo, but Barbaresco writ large, standing proudly apart with its suave tannins, silky texture and endless depth.

Three of the family’s cru vineyards are located in Neive (Cru Albesani Vigna Borgese, Cru Mondino, Cru Gallina) and the fourth in the south near Treiso (Cru San Stunet). Neive’s vineyards are some of the highest-altitude plots in Barbaresco; wines from Neive are also known for their suave tannins and elegant, aromatic profiles.

Vineyards are cared for according to organic principles, and the estate as of the 2019 harvest is officially certified. The family plants cover crops between vine rows to control pests and moderate vine growth. Most work in the fields is performed by hand, by Piero Busso and his son, Pierguido.

Grapes are harvested by hand in small crates and destemmed before fermenting on indigenous yeasts in either temperature-controlled, stainless steel tanks or wooden cask fermenters, called “tine.” Macerations are long and slow, for some wines up to 60 days. Wines are aged in large, neutral oak casks (“botti”), and bottled unfined and unfiltered.

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