Winery BoroliBussia Barolo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Bussia Barolo from the Winery Boroli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bussia Barolo of Winery Boroli in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Bussia Barolo
Pairings that work perfectly with Bussia Barolo
Original food and wine pairings with Bussia Barolo
The Bussia Barolo of Winery Boroli matches generally quite well with dishes of beef, pasta or lamb such as recipes of harira de mamie (moroccan soup), roast beef in a foie gras and chanterelle crust or lamb tagine with apricots (morocco).
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Bussia Barolo from Winery Boroli are 2001, 0, 1997
Informations about the Winery Boroli
The Winery Boroli is one of of the world's great estates. It offers 20 wines for sale in the of Barolo to come and discover on site or to buy online.
The wine region of Barolo
"King of wines, wine of kings": exceptional Piedmont red, 100% Nebbiolo. Garnet robe evolving to brick, complex signature aromas of faded rose, sour cherry, tar, white truffle, leather, undergrowth and spice. Firm tannins and lively acidity structure a long ageing (15-30 years+). Minimum 38 months ageing including 18 in barrel (62 for Riserva).
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
