"Claudio Fenocchio and his brothers Albino and Alberto make wines at this estate in much the same way as when it was founded 150 years ago. The Bussia ferments for about 40 days and ages 30 months in large Slavonian casks. The 2011 opens with scents of roses, herbs and fresh cherries, but its flavors are more savory, with soy and tapenade flowing alongside a streak of graphite, the silty tannins providing grip and structure."
- Wine & Spirits Magazine (December 2015), 92 pts
