Barolo Parussi, Massolino

BAROLO PARUSSI

D.O.C.G.

Vineyard

Made from Nebbiolo grapes grown in the Parussi vineyard (sheet no. 2, land parcel no. 342, 108, 268) in Castiglione Falletto

Altitude

300 m above sea level

Total surface area

1.3 hectares

Soil composition

calcareous, clayey and sandy

Training system and vine density

traditional Guyot, with about 5,000 vines per hectare

Yield per hectare

4.5 tons

Average age of vines

40 years

Harvest

manual, in the second half of October

First year of production

2007

Total bottles produced

from 4,000 to 5,000 0.75-litre bottles (depending on the vintage)

Alcohol content:

13.5-14.5% by Vol. (depending on the vintage)

Vinification and ageing

a traditional Barolo, 15-20 days of fermentation and maceration at 31-33°C; aged in oak barrels for about 30 months and left to mature in bottles placed in special dark, cool cellars for about a year

Note

the excellent south-easterly/south-westerly exposure of the vineyard situated on the crest of the hill, in the Parussi sub-zone, guarantees the production of excellent quality grapes. The very calcareous soil conveys a remarkable structure with quite strong tannins

Tasting characteristics

Appearance: deep garnet red

Bouquet: ethereal and enveloping with intense and persistent notes of sweet spices, sandalwood, tobacco and leather

Flavour: Great structure. Remarkable tannin which softens with time and make it a perfect wine also for ageing. Its very long finish is typical of Barolos from Castiglione Falletto

 It is best to decant and serve it at temperatures between 18-20°C

Parussi is the first Barolo made from grapes grown outside Serralunga d’Alba, in another fantastic area: Castiglione Falletto. The traditional vinification and ageing processes, which are the same as those used for its “Barolo brothers” from Serralunga d’Alba, highlight the well-known capacity of Nebbiolo grapes to deliver Barolos with different fascinating characteristics reflecting even the slightest changes in the microclimate and soil the grapes were grown in. Perfect with the rich, traditional cuisine of the region, stewed meats and medium- long matured cheeses