In the town of Barbaresco is a hill planted with only Barbera and Dolcetto, and at the top of this hill is a small forest which Luigi Giordano preserved and which gives the vineyard its name of 'Buschet'.  Hand-harvested fruit from this charming site is macerated and vinified in stainless steel for 10 to 15 days, and the finished wine is aged in cement tanks instead of oak barrels in order to preserve its freshness and purity.  The result is a plump and juicy Barbera, rich with ripe cherry and black plum with a hint of forest herbs.

Grape: Barbera 

Soil: Clay, silt & sand

Viticulture: Sustainable

Pairing: Short rib ravioli