Parusso – Barolo DOCG Bussia 2010
€95.00
7 in stock
| YEAR | 2010 |
|---|---|
| Producer | Parusso |
| APPELLATION | Barolo DOCG Bussia |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Sustainable |
Parusso winery, in Monforte d’Alba, has made its mission to bring the expression of each individual vineyard and to enhance the characteristics of the different soils and exposure, through care and attention in the vineyard and careful use of wood in the cellar. Armando Parusso began to bottle his own wines, which had been part of the family tradition for years, but the Company was officially founded only in 1990 by young sons: Marco and Tiziana. In the midst of the most lively years of of innovation that invested the denomination, the young producers collected all the information at their disposal to produce Barolos that reflect their sensitivity and their generation.
Bussia is one of the three crus in which the company owns vineyards and undoubtedly the finest and most elegant of the Barolos produced. Vines grow at about 300 meters above sea level, on a soil of sandstone, marl and silt, embracing the hill from south-east to south-west. 2010 is a particularly fortunate year for the area: cool spring, characterized by frequent rains, late, warm and bright summer, which gave way to a dry and temperate autumn. This allowed a long vegetative cycle for the vines, perfect for Nebbiolo: a fairly late ripening variety, without thermal shock, with development of good acidity and then a complete ripening in early autumn. 2010 is today among the vintages most valued by critics in recent years.
Elegance and power meet in this wine in true “Bussia style”, joined by the producer’s hand, giving a wine rich in spices, tobacco and toasted notes, which balance the depth and sweetness of dark, very ripe fruits.
Excellent with well cooked game dishes or with very seasoned, hard cheese.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Micro-parcelling of soils. Use of humus and organic microorganisms, grassing between the rows and planting of selected herbs.
Short maceration, spontaneous fermentation with native yeasts in steel, then aged in oak barrels for at least 18 months.
