Armando Parusso
Barolo Bussia 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Minimum 18 months in small oak barrels in contact with indigenous yeasts; then almost 6 months in bottle at a controlled temperature of 15°C |
- Barolo DOCG Bussia 2021: 100% Nebbiolo, 14.5% vol, still red wine from Piedmont
- Origin Monforte d’Alba: grapes sourced from Rocche and Munie, 280-300 metres, calcareous soils
- Spontaneous fermentation: use of indigenous yeasts, long maceration, no added sulphites
- Aged in oak: 18 months in small barrels, followed by 6 months in bottle at 15°C
- Aroma and taste: notes of red fruits, rose, spices and mint; elegant and silky tannins
Description
What kind of wine it is
Barolo Bussia by Parusso is an outstanding red wine from Piedmont, produced in Monforte d’Alba from Nebbiolo grapes. This interpretation of the denomination expresses a structured and elegant profile, enhanced by noble, fine-grained tannins, silky and enveloping. To the eye, it displays a ruby red colour with deep garnet reflections, heralding a rich aromatic bouquet of small red fruits, rose petals and damp earth, with delicate notes of spices and mint. After vinification, ageing in small oak barrels gives the wine a profound character and extraordinary overall harmony.
Where it comes from
The label originates from the renowned Bussia area, in the municipality of Monforte d’Alba, thanks to a selection of grapes from the Rocche and Munie vineyards. The slopes are situated at an altitude between 280 and 300 metres, with optimal exposures from south-east to south-west that ensure the complete ripening of the bunches. The roots of the vines, aged between fifteen and fifty years, delve into sandy, marl and clay soils with a calcareous matrix. This geological complexity, combined with planting density, gives Barolo great depth of flavour and an unmistakable territorial character.
How it is produced
The production process begins with meticulous manual harvesting, followed by gentle crushing of the bunches. The must undergoes a long maceration on the skins, while fermentation occurs spontaneously thanks to the action of indigenous yeasts and controlled temperatures. To consolidate its structure, the wine matures for eighteen months in small oak barrels, remaining in contact with its own lees. The process concludes with a further six months of rest, essential for refining the tannic balance and achieving its fullest sensory expression.
History and Curiosities
Born in Monforte d’Alba, in the renowned Bussia area, this prestigious red wine skilfully combines grapes from the Rocche and Munie vineyards. The Parusso family, evolving from an agricultural enterprise to master winemakers, here celebrates the balance between tradition and the pursuit of excellence. Acclaimed by critics, the wine boasts prestigious awards such as the Tre Stelle Oro from Veronelli and 95 points from James Suckling, offering a memorable and authentic tasting experience.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
95/100
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
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1985
- Oenologist: Marco Parusso
- Bottles produced: 150.000
- Hectares: 28
A journey made of dedication, passion, a constant desire to improve, to experiment, but also to rediscover knowledge, traditions and ancient vineyard arts. Read more
| Name | Parusso Barolo Bussia 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 | Armando Parusso |
| Story | History and Curiosities Born in Monforte d’Alba, in the renowned Bussia area, this prestigious red wine skilfully combines grapes from the Rocche and Munie vineyards. The Parusso family, evolving from an agricultural enterprise to master winemakers, here celebrates the balance between tradition and the pursuit of excellence. Acclaimed by critics, the wine boasts prestigious awards such as the Tre Stelle Oro from Veronelli and 95 points from James Suckling, offering a memorable and authentic tasting experience. |
| Origin | Monforte d'Alba, località Bussia |
| Soil composition | Sandstone, white marl and silt |
| Plants per hectare | 5,500 plants per hectare |
| Production technique | Manual harvest in small perforated baskets; soft pressing and long maceration; spontaneous alcoholic fermentation with indigenous yeasts without added sulphites; minimum 18 months ageing in small oak barrels and subsequent ageing in bottle at a controlled temperature |
| Wine making | After a gentle pressing, the grapes undergo a long maceration; alcoholic fermentation occurs spontaneously with indigenous yeasts without the use of sulphites, with careful control of maceration times and temperature. |
| Aging | Minimum 18 months in small oak barrels in contact with indigenous yeasts; then almost 6 months in bottle at a controlled temperature of 15°C |
| Allergens | Contains sulphites |