Parusso – Barolo Bussia – 2013

The Parusso company has the classic history of the Langa cellars. It was born in the early 1900s as a farm, where Gaspare Parusso began buying the first vineyards in the area of ​​Mariondino in Castiglione Falletto, to then vinify the grapes for exclusively family use. Beyond the vineyards, the Parusso family had fields, animals and orchards. Finally, from the 1970s, thanks to Armando Parusso, the first bottles of Barolo began to be bottled and sold with their name on the label. The company has expanded slightly over the years, reaching today to cultivate 20 hectares of vineyards including Bussia di Monforte where the winery is located, Mariondino and Mosconi. Furthermore, from the 1980s, we see the entry into the cellar of Marco and Tiziana, Armando’s children. The purpose of the winery is first of all to cultivate the vines with the utmost respect for the earth, also integrating humus, while in the cellar the style is innovative and careful to produce clean and good wines. Parusso wines, but above all the Barolos are always well recognizable, they have a unique but not invasive style! The Barolos are aged for at least 18 months in new barriques and at least two years in the bottle. Wines full, enveloping but with a nice tannin on the finish, notes of cocoa, earthy and light vanilla notes will win you over. Barolo Bussia comes from two plots located in the homonymous cru, located in the central band of Barolo production under the municipality of Monforte d’Alba. Plants with an average age of 50 years, the soils in this vineyard are rich in clay, thus giving complex and dusty results with medium hard tannins. Parusso produces a great wine with this parcel! tannic, persistent, scents of tobacco and soils, and beautiful roundness! Bomb.

• Producer: Parusso Armando
• Name: Barolo Bussia
• Grape Variety: 100% Nebbiolo
• Vintage: 2013
• Alcohol Content: 14%
• Bottle Size: 750 ml
• Production:

Productive Notes: spontaneous fermentation with indigenous yeasts in steel tanks. Aging for 18 months in barrique and two years in bottle.