Barbaresco "San Stunet" 2021 Magnum

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

This is the only Barbaresco from the winery made from grapes grown in the municipality of Treiso. A higher altitude and a different soil composition enhance the differences compared to the Barbarescos from the municipality of Neive. The vinification process is identical 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

Established in the 1980s by the passion of Piero and his wife Lucia, today assisted by their children Pierguido and Emanuela. The company's roots lie in its relationship with the land, which it aims to both enhance and respect. Piero's philosophy is very clear: to produce quality wine, enhancing the characteristics of the grape variety, planted based on 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 whoever makes wine 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 the aim is to obtain a wine that respects the fruit, enhancing its original aromas and taste. 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; predominantly large oak barrels are 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 typicality. All vineyard work and cellar operations are carried out personally by Piero and Pierguido, artisan winemakers respectful of the territory.