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Attilio Ghisolfi Barolo Bussia Bricco Visette 2006

Nebbiolo from Barolo, Piedmont, Italy
  • WS94
  • W&S94
14% ABV
  • WE96
  • WS94
  • WS95
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14% ABV

Winemaker Notes

Deep garnet red in color, the 2006 Barolo Busia Bricco Visette is an elegant, intense wine. Aromas of red fruit, violets and spices sill the nose. The taste is rich and majestic with a firm tannic structure.

Attilio Ghisolfi Barolo Bussia "Bricco Visette" is a perfect accompaniment to roasts and game, truffle-flavored dishes and mature cheeses.

Critical Acclaim

All Vintages
WS 94
Wine Spectator
Combines black cherry, plum, eucalyptus and mineral flavors with a rich, ripe profile backed by firm tannins. This is a powerhouse, with freshness and vivacity. The long aftertaste is tar- and mineral-tinged. Best from 2015 through 2035. 470 cases made.
W&S 94
Wine & Spirits
It’s fascinating to compare this wine with the 2007 vintage, tasted for this issue side-by-side. From south- and southwest-facing vineyards on the tufa-rich soils of Visette, the ’07 is packed with sweet black fruit while this ’06 is supercharged in the aroma, a classical Barolo present in the sense of a rose about to bloom, in the scent of dry, earthen spice and in the fierce young tannins that tighten around the finish. All that’s going on while the wine is as round, black and juicy as the ’07. This is an impressive ’06 with structure and potential to spare.
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Attilio Ghisolfi

Attilio Ghisolfi

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Attilio Ghisolfi, Barolo, Piedmont, Italy
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Lying along the road that winds its way up from Castiglione Falletto to Monforte, the Attilio Ghisolfi winery is surrounded by the vineyards of Bussia, one of the finest crus in the Barolo wine-growing area. The company has been run by Gianmarco since 1988, when he began bottling the wines that had been produced on the farm for three generations and had always been sold previously in bulk. The traditional local varieties (Nebbiolo, Barbera, Freisa) are grown on around 7 hectares (17 acres) of vineyards, alongside another which is quite unusual for this area: Pinot Noir.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

QUIAGBRV_2006 Item# 133040