Massolino - Vigna Rionda
Barolo Parussi 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged in oak barrels for about 30 months and refined in the bottle for at least one year in special cool, dark rooms. |
- Grape variety and origin: 100% Nebbiolo from the Parussi vineyard in Castiglione Falletto
- Aroma and colour: garnet red with notes of sweet spices, sandalwood, tobacco and leather
- Vinification method: traditional fermentation on the skins for 15-20 days at 31-33 °C
- Ageing: matured for 30 months in large oak barrels followed by 1 year in bottle
- Serving suggestions: decant for 1 hour at 18-20 °C, ideal with stews and mature cheeses
Description
What kind of wine it is
Massolino Barolo Parussi is a still red wine that expresses the essence of the Nebbiolo grape variety, cultivated in the municipality of Castiglione Falletto. Its deep garnet red colour heralds an enveloping aromatic profile, enriched with sweet spice notes, sandalwood, tobacco and leather. On the palate, it reveals an imposing structure, supported by dense tannins that tend to soften as the wine evolves over time, leading to a remarkably persistent finish. It is an ideal companion for braised meats, pork-based dishes, game and mature cheeses from the local cuisine.
Where it comes from
The grapes come from the renowned Barolo area, specifically from the Parussi vineyard, Massolino's first estate located outside the historic area of Serralunga d’Alba. The rows, trained using the Guyot system, stretch at around 300 metres above sea level, benefiting from excellent south-east and south-west exposures. The vines sink their roots into calcareous, clay and sandy soils: a geological composition fundamental to imparting a deep aromatic imprint to the grapes. The characteristics of the local microclimate ensure optimal ripening and limited yields, allowing the full expression of the terroir.
How it is produced
Production begins with manual harvesting, usually carried out in the second half of October to pick the grapes at the peak of their ripeness. Vinification involves fermentation with maceration on the skins for about fifteen to twenty days, an essential step to extract colour and define the tannic structure. Ageing takes place in large oak casks for around thirty months; this long rest promotes the wine’s harmony and gives it exceptional ageing potential, allowing it to evolve beautifully for over a decade.
History and Curiosities
Originating from Castiglione Falletto, Barolo Parussi is the first Massolino Barolo produced outside Serralunga d’Alba. This 100% Nebbiolo expresses the calcareous and sandy soil with ethereal aromas of tobacco and spices. The traditional vinification and 30 months of ageing in oak barrels give powerful tannins that soften over time, with an extremely long finish. The 2021 vintage, awarded 96 points by James Suckling, boasts an ageing potential of 10-15 years.
Awards
-
2021
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1896
- Oenologist: Franco Massolino, Roberto Massolino
- Bottles produced: 460.000
- Hectares: 57
With tenacity and passion, we have been making wine since 1896.
Azienda Agricola Massolino Vigna Rionda is the dream of our great-grandfather Giovanni, who founded the estate in 1896. In those days, it was a traditional Langa farm, producing fruit and vegetables, raising livestock and making wine.
Our family is firmly at the helm of the historic estate that inhaled the vibrant air full of change of the late 19th century and navigated the tides of the first half of the 20th century. Today, we face the new challenges of the 21st century, in the capable hands of the third and fourth generations.
We are Massolino Vigna Rionda and we are writing a legacy with our wines. Read more
| Name | Massolino Barolo Parussi 2021 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Massolino - Vigna Rionda |
| Story | History and Curiosities Originating from Castiglione Falletto, Barolo Parussi is the first Massolino Barolo produced outside Serralunga d’Alba. This 100% Nebbiolo expresses the calcareous and sandy soil with ethereal aromas of tobacco and spices. The traditional vinification and 30 months of ageing in oak barrels give powerful tannins that soften over time, with an extremely long finish. The 2021 vintage, awarded 96 points by James Suckling, boasts an ageing potential of 10 5 years. |
| Origin | Serralunga d'Alba (Cuneo) |
| Soil composition | Calcareous, clayey and sandy |
| Cultivation system | Traditional Guyot |
| Plants per hectare | Approximately 5,000 vines per hectare |
| Yield per hectare | 4,500 kg per hectare |
| Harvest | Second half of October |
| Fermentation temperature | 31-33 °C |
| Fermentation | 15-20 days |
| Production technique | Traditional Barolo vinification with fermentation and maceration for 15-20 days at 31-33 °C |
| Wine making | Traditional Barolo vinification with fermentation and maceration for 15-20 days at a temperature of 31-33 °C. |
| Aging | Aged in oak barrels for about 30 months and refined in the bottle for at least one year in special cool, dark rooms. |
| Allergens | Contains sulphites |