2018 Prunotto Barolo 'Bussia' DOCG 1500ml

97 POINTS

Falstaff

Medium-dense, brilliant ruby garnet. Opens with slightly smoky notes of hot stone, then a succession of plum, fresh raspberry and pomegranate. Characterised by lots of juicy raspberry fruit, dark and deep, then multi-layered fine-meshed tannins, balanced and with good drive on the finish.

93 POINTS

Antonio Galloni MW - Vinous

The 2018 Barolo Bussia is suave, elegant and silky. Crushed. Flowers, spice, mint, cinnamon, sweet red cherry and anise all meld together beautifully in the glass. Light on its feet, with terrific depth, the 2018 has so much going on. Sweet floral top notes lift the finish nicely.

93 POINTS

Aldo Fiordelli - Decanter

Prunotto is one of the most classic names of Barolo and Bussia. Today under Antinori management, the winemaking is more precise and slightly more modern in style. The must ferments at 26-28°C (relatively low for Barolo) and the wine then ages in large 32hL Slavonian and French oak and Acacia casks for 18 months. Dried cherry dominates the nose, enhanced by a rhubarb note combined with sweet cinnamon spice. The acid carries the fruit over the palate, with velvety-light and super-ripe tannins which give to the wine a particularly graceful style for a Bussia.

92 POINTS

James Suckling

So perfumed and beautiful with sap, roses and plums on the nose, following through to a medium body with very fine tannins and a long, creamy-textured finish. Delicious to drink now, but will improve with age.

91 POINTS

James Suckling

Clean, floral nose with raspberries, strawberries and hints of walnut and sweet tobacco. Medium-bodied with very fine, well-poised tannins and a finish that includes raspberry cream. Drinkable now, but give it a another year for the tannins to subside a little more. Try from 2024.

90 POINTS

Jeff Porter - Wine Enthusiast

Wild red berries, chalk and savory spices define the nose of this wine. The wine is firm and structured surrounded by a core of dried cherry, warm earth and clove, finishing with moderate acidity.

Monica Larner - Robert Parker Wine Advocate

The 2018 Barolo Bussia reveals ripe fruit and a slightly burnt sensation that reminds me of scorched earth or toasted almond. Like some of the other wines in this Prunotto flight, I am hard pressed to find the complexity and depth that comes so naturally to Nebbiolo. Instead, this wine is simple and stripped down.