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This wine is exactly what it was designed to be: ready to drink, fruit forward, and equally suitable for food or by itself. The nose is ripe cherry and blackberry and hints at the full fruit that is coming later. Don't serve this wine too warm, as it will be best just below room temperature. This is the consummate pizza and pasta wine. 500 cases produced.
Piero Busso (Piedmont, Italy)
 In the heart of the biggest cru of Langhe (Albesani – Borgese, Gallina and San Stefanetto) there are the vineyards of the family wine farm Busso Piero. Piero’s father founded it in 1953. Piero with the help of his wife, Lucia, his son Pierguido and his daughter Emanuela leads all the phases of production from the vineyard to the winery. The vineyards cover an area 8 hectares, planted 250 to 300 meters above sea level, and they produce an average of 3,000 cases of wine each year. Like many Piedmonte producers, Piero Busso produces several levels of wine from the immediately quaffable to those worthy of many years in the cellar. The flagship single vineyard Barbarescos lead the way, with Barbaresco and Nebbiolo blends following close behind. Barbera and Dolcetto round out the reds. In most vintages, Piero very uniquely blends his chardonnay and sauvignon blanc, which results in a fun, light summertime wine.
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