Cascina Adelaide’s 2018 Barolo “Bussia” hails from a prized parcel in the Dardi-Mondoca subsection of Bussia MGA, Monforte d’Alba—one of Barolo’s most revered crus for structured Nebbiolo. Owner Amabile Droco, who transformed a historic farmhouse into a gravity-fed cellar in 1999, farms this steep, calcareous marl site by hand, shunning herbicides for cover crops and natural manure to nurture soil vitality. Slow native fermentations and 24 months in large neutral French botti yield a silky, red-fruited beauty with wild cherry, blueberry, menthol, iron, and campfire ash, balanced by firm yet refined tannins—elegant now but built for 2043.

Sustainable but uncertified organic, Cascina Adelaide emphasizes terroir-driven finesse across its top crus like Cannubi and Fossati, earning nods from Wine Spectator and Parker. The 2018 vintage delivers Bussia’s classic backbone with modern polish: macerated raspberry and plum lift the nose, while savory spice lingers long. Serve at 64-68°F after 1-2 hours decanting to unlock its layered complexity—a mid-term gem from a rising star estate.

Why You’ll Love It

• Bussia’s Soul in Every Sip: That Dardi-Mondoca parcel pumps out Nebbiolo with pure Monforte muscle—think iron-laced cherries and ashy minerality that evolve for decades, without the brute force of La Morra’s fluff.

• Finesse Meets Power: Droco’s low-intervention magic tames Bussia’s wild tannins into silk, delivering menthol zips and blueberry depth that haunt your palate like a perfect ‘16, but drinking beautifully now.

• Critic Darling, Insider Secret: Everyone who's tasted it agrees: 2025-2043 arc—cellar a case for your library build, or pop one tonight to flex on guests who still chase

How to Serve It

• Decant up to 120 minutes and serve in Burgundy bowls between 60-64°F 
  

• Pair with braised short rib or aged Gouda to let Bussia’s savory spine shine, elevating your dinner to Piedmont pilgrimage status.