Barbaresco "San Stunet" 2020

Piero Busso's Barbaresco San Stunet is produced in the homonymous MGA in the municipality of Treiso.

The only Barbaresco from the winery produced from grapes grown in the municipality of Treiso. A higher altitude and a different soil composition enhance its differences from the Barbarescos coming from the municipality of Neive. The vinification follows an identical process to that of Barbaresco Albesani, with pied de cuve and spontaneous fermentation in steel, followed by aging in large barrels for 24 months. However, a soil rich in limestone gives us a more austere Barbaresco, rich in acidity and tannins, which usually requires more time in the bottle to be ready.

The Winery: Piero Busso

Founded in the 1980s by the passion of Piero and his wife Lucia, today assisted by their children Pierguido and Emanuela. The company is 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 in 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 therefore must care for the land they work: no chemical products, herbicides or fertilizers are used, preferring the use of natural compounds. The work in the cellar reflects the company philosophy: the processes are far from industrial, and they strive to obtain a wine that respects the fruit, enhancing its original aromas and flavor. Fermentations take place in steel for all wines, 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 mainly used, while the use of used barriques has decreased over time but is still well-dosed today. The wines are therefore very elegant, fine and express their typicality. All work in the vineyard and cellar operations are carried out personally by Piero and Pierguido, artisan winemakers who respect the territory.