Piero Busso
Barbaresco Mondino 2023
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In large casks for more than 18 months; bottle ageing for at least 6 months. |
- Appellation: Barbaresco DOCG from 100% Nebbiolo grapes, 2023 vintage.
- Aromas: Intense ruby red colour with hints of small red fruits.
- Palate: Elegant and harmonious structure with silky, evolved tannins.
- Origin: Balluri vineyards in Neive, Bricco Mondino hill, 40–50 year old vines.
- Vinification: In steel at 28-30°C, over 18 months in large barrels, 6 in bottle.
Description
What type of wine it is
Piero Busso's Barbaresco Mondino is a Piedmontese red wine with an open and fruity character, made from Nebbiolo grapes. To the eye, it presents an intense ruby red colour, while the olfactory profile offers clear hints of small red fruits. On the palate, the experience reveals a structured and elegant body, supported by a texture of silky and evolved tannins, capable of delivering a harmonious sip. This artisanal wine represents one of the winery's most immediate expressions, offering an ideal approach to this prestigious denomination.
Where it comes from
The grapes come from the Balluri geographic mention, located in the municipality of Neive on the Bricco Mondino hill, in the heart of Barbaresco. The estate vineyard extends for approximately one and a half hectares at an altitude of 240 metres above sea level. The vines, cultivated using the Guyot system, are between forty and fifty years old. The south-west exposure and the composition of the calcareous-sandy soils favour optimal ripening of the bunches. These characteristics enhance the aromatic finesse of the old vines, ensuring a well-defined flavour profile.
How it is produced
In the cellar, vinification begins with fermentation and maceration conducted in temperature-controlled stainless steel vats. This technique allows for the calibration of colour and phenolic component extraction, preserving the precision of the Nebbiolo varietal aromas. Subsequently, maturation takes place in large casks for over eighteen months, an essential resting period to balance the wine's structure. Before being released, a final bottle ageing of at least six months is scheduled, which ensures a balanced and orderly final texture.
History and curious facts
Barbaresco DOCG Mondino originates in Balluri, in Neive, on the eponymous hill (Bricco Mondino), from old vines aged 40–50 years. An interesting characteristic of this artisan wine is that it is the first to be released from the cellar: a historic red, perfect for those seeking to connect with it for the first time.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1982
- Oenologist: Pierguido e Piero Busso
- Bottles produced: 45.000
- Hectares: 8
The wine we strive to bottle is a wine that respects the land, the vine and the fruit. A wine that is able to draw out the characteristics of all three, without distorting them and without forcing things. Read more
| Name | Piero Busso Barbaresco Mondino 2023 |
|---|---|
| Type | Red green still |
| Denomination | Barbaresco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Piero Busso |
| Story | History and curious facts Barbaresco DOCG Mondino originates in Balluri, in Neive, on the eponymous hill (Bricco Mondino), from old vines aged 40–50 years. An interesting characteristic of this artisan wine is that it is the first to be released from the cellar: a historic red, perfect for those seeking to connect with it for the first time. |
| Origin | Balluri, Neive (Bricco Mondino hill) |
| Soil composition | Calcareous-sandy |
| Cultivation system | Guyot system |
| Fermentation temperature | 28 to 30 °C |
| Production technique | Fermentation and maceration in steel vats at a controlled temperature (28–30 °C); ageing in large barrels for over 18 months followed by bottle ageing for at least 6 months. |
| Wine making | Fermentation and maceration in steel tanks at a controlled temperature (28–30 °C). |
| Aging | In large casks for more than 18 months; bottle ageing for at least 6 months. |
| Allergens | Contains sulphites |