The 2016 Barolo Bussia is a wine of tremendous character and complexity. Menthol, lavender, black cherry, graphite, cloves and leather all open up in the glass. Virile and layered, with tons of depth, the 2016 Bussia has so much to offer. A few years in the cellar will help the tannins soften, but the 2016 is already quite expressive. It is also one of the very finest wines I have ever tasted from Fenocchio. - By Antonio Galloni on June 2020

This full-bodied red offers aromas of new leather, rose, camphor and forest berry. Firmly structured, the tight, focused palate offers dried black cherry, orange zest, licorice and tobacco set against a backbone of assertive tannins and bright acidity. Give it time to unwind and fully develop. Drink 2026–2036. KERIN O’KEEFE

Cherry compote, earth, tea and iron flavors are channeled by bracing acidity and refined tannins in this racy red. It's firm and ends with tobacco and spice notes. Fine balance and length overall. Best from 2022 through 2036. 2,000 cases made, 600 cases imported. — BS

Claudio Fenocchio's largest site for Barolo is Bussia in Monforte, where his vines have an average age of 35 years,. He opts for long macerations and traditional ageing in casks. The nose is dense and reserved, with exuberant sour-cherry fruit. It's lush but burly, very tannic and powerful, with assertive and chewy tannins. It may be somewhat one-dimensional but it certainly shows force and personality. Very long. His Villero is almost as splendid in this vintage.

This wine macerated on the skins for 40 days and aged in large Slavonian casks for 30 months. It has a lean and woodsy personality, more savory than fruity. The notes of tobacco and leathery tannins eventually give way to reveal pleasant red-berry tones.

As one of the largest crus in the appellation, Bussia is a vineyard of many faces and many expressions. The 2016 Barolo Bussia is redolent of dark fruit, black cherry and tilled earth. Like the other wines in this flight of new releases, this Barolo is short on the small details and long on the broad-brush aromas. Instead of focus, you get a slightly obscured approach. I'd suggest a pairing with a succulent cut of red meat.- ML