2016 Cascina Amalia Barolo Bussia

Cascina Amalia in Monforte d’Alba was for generations a traditional family farm and vineyard dedicated to the cultivation of Barbera and Dolcetto. In 2003 the Boffa family bought the property and added new vineyards in Barolo Bussia and Le Coste. Paolo Boffa runs the vineyards and cellar. His parents Maria and Gigi manage other aspects of the business, which includes a bed and breakfast. Cascina Amalia owns 35 acres and produces 60,000 bottles annually. The estate produces Barolo, Barbera, Dolcetto, Langhe Nebbiolo and the white wine Langhe Rossese Bianco, made from the Rossese Bianco grape. The grape has a long history in Monforte d’Alba, and since 2011 it has had its own DOC appellation. The grape gets its name from the fact that it is a white-skinned grape with a slight red tinge. Though now rarely produced, in the 16th century Rossese Bianco wines were considered among the best in northern Italy. The grape is also grown in Liguria.

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.