This is very much a family business with mom, pops, and the two children doing all the work in both vineyard, cellar, and in the office. Piero Busso is still at the helm of the domaine that he established in the early 1950s.

Together with his son, Pierguido, they are doing extraordinary things in the slopey hills of Barbareso. The domaine is based in Neive and produces primarily Nebbiolo from the Albesani vineyard. They also own parcels in the beautiful Gallina vineyard and Treiso’s San Stunet near Treiso. In all of the vineyard, most of the work is done manually; grapes are harvested by hand in small crates and destemmed before fermenting on indigenous yeasts in either stainless steel tanks or wooden casks, called “tine.”

Maceration is long and slow, for some wines up to 60 days. Wines are aged in large, neutral oak casks, called “botti”, and bottled unfined and unfiltered.