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Barolo Bussia 2016 - Parusso
€120.00
Tax included
"Marco Parusso's 2016 Barolo Bussia brings together all the best elements of his style and year in a wine that is simply brilliant. Sweet floral notes, dark red fruit, mint, blood orange and spice infuse the 2016 with myriad layers of complexity. A bold, dramatic Barolo made from Rocche and Munie fruit, the 2016 is going to need a number of years to be at its best. " Antonio Galloni
First Year of Production: 1986
Soil: sandstone, marly white and silty which characterizes a wine of extraordinary elegance and finesse.
Altitude: 250/330 m. s.l.m.
Exposure: south east-south-south west.
Plant density: 5500 plants / ha
Average age of plants: 10-60 years.
Harvest: grapes harvested strictly by hand with the utmost care in small perforated baskets.
Vinification: after a soft 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.
Maturation: in small oak barrels for 24 months in contact with its indigenous yeasts.
Aging: in the bottle at a controlled temperature of 15 ° C for at least 6 months.
Color: ruby red, deep garnet.
Perfume: Barolo Bussia offers a multitude of delicate and persuasive aromas, a range of notes that range from rose hip floral to more balsamic, spicy, fruity, raspberry and blueberry notes.
Taste: the palate is wrapped in its noble tannins of wonderfully fine grain, silky, sweet tannins, which invite you to savor the Barolo Bussia at all times.
Storage temperature: from 13 ° C to 15 ° C.
Serving temperature: 16 ° C
Pairings: roasted red meat, game, truffled foods and aged cheeses.
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Specific References
"Marco Parusso's 2016 Barolo Bussia brings together all the best elements of his style and year in a wine that is simply brilliant. Sweet floral notes, dark red fruit, mint, blood orange and spice infuse the 2016 with myriad layers of complexity. A bold, dramatic Barolo made from Rocche and Munie fruit, the 2016 is going to need a number of years to be at its best. " Antonio Galloni