Barbaresco "Gallina" 2019

Piero Busso's Barbaresco Gallina is produced in the MGA of the same name in the municipality of Neive.

The Gallina vineyard covers an area of about 1.5 hectares in the municipality of Neive. The soil composition is rich in clay and limestone, with a modest amount of sand. Unlike Barbaresco Albesani and San Stunet, Gallina ferments in a wooden vat instead of steel. This is followed by a longer aging period, divided between wood, concrete, and bottle. On tasting, it combines the unmistakable elegance resulting from the quality of the grapes and the winemaker's touch, with the typical power of this terroir.

The Winery: Piero Busso

Established in the 1980s by the passion of Piero and his wife Lucia, who are now assisted by their children Pierguido and Emanuela. The company is deeply rooted in its relationship with the land, which it aims to both enhance and respect. Piero's philosophy is clear: to produce quality wine, highlighting the characteristics of the grape variety, planted according to precise soil and exposure characteristics, without forced choices based on market demands. Most of the vineyards are located in the municipality of Neive, while only a small parcel of Nebbiolo for Barbaresco is under the municipality of Treiso, more precisely the San Stunet cru. The vineyard is cultivated with the utmost care, knowing that a winemaker is first and foremost a farmer and must therefore respect the land in which they work: no chemical products, herbicides, or fertilizers are used, preferring the use of natural compounds. The work in the cellar reflects the company's philosophy: the processes are far from industrial, and the aim is to obtain a wine that respects the fruit, enhancing its original aromas and flavors. Fermentations take place in stainless steel for all wines, and in 10-hectoliter wooden vats with submerged cap for the "old vines" selections. After malolactic fermentation is complete, the wine is transferred to wooden barrels for aging; large oak barrels are predominantly used, while the use of used barriques has decreased over time but is still well-balanced today. The wines are therefore very elegant, refined, and express their typicity. All vineyard work and cellar operations are carried out personally by Piero and Pierguido, artisan winemakers respectful of the territory.