Wine Advisor
Parusso, Barolo Bussia 2008
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Description
Armando Parusso, Barolo, Bussia Special, Piedmont, Italy, Still, Red, 2007
Tasting notes
Reviewed by: Antonio Galloni
The 2008 Barolo Bussia is striking. Layers of super-ripe dark fruit, violets, minerals, menthol and spices flow from the glass. The Bussia is deep, textured and dazzling. Spiced, mentholated notes develop in the glass, lending a distinctly balsamic air to the Bussia. The 2008 boasts superb depth through to the dazzling finish. Anticipated maturity: 2018-2028. Marco Parusso is one of the most adventurous producers in Piemonte. Never content, Parusso is willing to take more risks in the pursuit of greatness than the vast majority of his colleagues. A visit here is always fascinating because so many things are in motion. In recent years, Parusso’s biggest experiments have been with whole cluster fermentation, which is common in Burgundy, but rarely seen in Piemonte. The 2008 harvest was one of the latest on record. The fruit was brought in between October 15 and the end of the month. Importer: Montecastelli Selections, New York, NY; tel. (212) 414-4898
Reviewed by: James Suckling
Very decadent and beautiful with velvety tannins, licorice and spice. Hints of espresso and dark fruits. Medium to full body, gorgeous finish.
About the Producer
Parusso is a Piemontese wine producer particularly known for its Barolo wines from the Nebbiolo grape variety. The wines have the reputation of combining approachability on release with the ageability typical of the appellation. The estate dates back to 1901 when Gaspare Parusso bought his first vineyard, a plot in Mariondino. In 1925, the family bought the Rovella farmhouse in Bussia where the cellars are now situated, although the first wines under the Parusso label were not released until 1971. In 1989, Parusso bought the Munie vineyard in Bussia. Today, there are 22 hectares (54 acres) of estate vineyards throughout the Barolo region. This includes plots in several of the Barolo cru vineyards, including Le Coste, Mariondino and Mosconi, as well as Bussia. These provide a range of terroirs, covering chalky marl to more sandstone-dominated plots. Each plot is carefully mapped so it can be tended effectively. Green harvests are used to limit yields. Parusso's portfolio is headed by two Riserva Barolo wines, Oro (from Bussia fruit) and Argento (from several villages). There is also a range of Barolo Cru wines from the estate's cru vineyards, as well as a standard Barolo and a Langhe Nebbiolo. Parusso makes wines under several other DOCG and regional titles, including Barbera d'Alba, Dolcetto d'Alba, and several white and sparkling wines under the Langhe designation. Around 120,000 bottles are produced per year. Red winemaking at Parusso tends towards the modern, with all reds except for the Dolcetto aged in small oak barrels. The generic and Cru Barolo spend 24 months in oak, while the Riserva wines spend 30 months.
