Monti Pier Paolo Barolo Bussia Riserva 2013
Flavor Profile
Monti Pier Paolo Bussia Riserva is Barolo at its most expressive and commanding. Structured and mouthfilling with layers of plush red fruits, it’s a must-taste for lovers of bold Italian reds.
It comes to us courtesy of the Monti winery in the Langhe hillsides of Piedmont, where Turin-born founder Paolo Monti and winemaker Roberto Gerbino entwine local traditions with modern precision to delicious terroir-driven bottlings.
For this Riserva, only the finest grapes are sourced from the renowned Bussia vineyard in Monforte d’Alba, Piedmont. In 1961, it became the first officially recognized Cru of Barolo and it’s still regarded as one of the most prestigious in the entire region, famed for ancient limestone clay soils that lend power and poise to the Nebbiolo grown there.
Every grape is hand-harvested and meticulously selected, before undergoing gentle fermentation and maceration. The wine is then aged for 30 months in fine French oak, balancing barriques with barrels to enhance smoothness and structure.
In the glass, look forward to cherry, cranberry and floral aromas, with layers of red fruits and delicate oak notes continuing on the palate. Expect a streak of freshness and a long, refined finish. This wine shines at the table––pair with meaty pasta and beef dishes.
This is a Barolo that demands attention yet rewards patience. You’d do well to claim your share now.
Monti Pier Paolo Bussia Riserva is Barolo at its most expressive and commanding. Structured and mouthfilling with layers of plush red fruits, it’s a must-taste for lovers of bold Italian reds.
It comes to us courtesy of the Monti winery in the Langhe hillsides of Piedmont, where Turin-born founder Paolo Monti and winemaker Roberto Gerbino entwine local traditions with modern precision to delicious terroir-driven bottlings.
For this Riserva, only the finest grapes are sourced from the renowned Bussia vineyard in Monforte d’Alba, Piedmont. In 1961, it became the first officially recognized Cru of Barolo and it’s still regarded as one of the most prestigious in the entire region, famed for ancient limestone clay soils that lend power and poise to the Nebbiolo grown there.
Every grape is hand-harvested and meticulously selected, before undergoing gentle fermentation and maceration. The wine is then aged for 30 months in fine French oak, balancing barriques with barrels to enhance smoothness and structure.
In the glass, look forward to cherry, cranberry and floral aromas, with layers of red fruits and delicate oak notes continuing on the palate. Expect a streak of freshness and a long, refined finish. This wine shines at the table––pair with meaty pasta and beef dishes.
This is a Barolo that demands attention yet rewards patience. You’d do well to claim your share now.
Leonardo Bassano
Italian wine expert
