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Barolo "Perarmando" 2020 - Parusso
€53.50
Tax included
"The 2019 Barolo Perarmando is a very pretty, translucent wine. Crushed red berry fruit, kirsch, mint, orange peel and spice are all lacer together in this lifted, sculpted Barolo. There's terrific purity to the flavors. That said, the 2019 comes across as a touch light relative to most recent vintages, while the tannins are a bit severe..Marco and Tiziana Parusso continue to make some of the most distinctive, idiosyncratic wines in all of Piedmont. Their approach focuses on picking late, letting harvested bunches 'rest' for several days before vinification to help the stems ripen further, using a high percentage of whole clusters in vinification, long macerations and aging in 100% new French oak for all the Barolos (except the Peramando, which sees 50% new oak), resting on the lees, with batonnage. If that sounds unusual, well, it is. The Parusso Barolos are marked by an incredible mix of textural richness from low yields, picking late and the aging regime, but with the layers of nuance that come from the heavy use of stems. Even with all that going on, the wines are deeply expressive of site and age very well. There's a ton to explore in these heady, racy Barolos." Antonio Galloni
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 barrels for at least 18 months in contact with its indigenous yeasts.
AGING in the bottle at a controlled temperature of 15 ° C.
COLOR ruby red, almost garnet.
BOUQUET Wide and deeply harmonious, characterized by a fruity and licorice bouquet.
TASTE on the palate it is soft, harmonious, fresh, delicate in tannins, rich in red fruit.
SERVING TEMPERATURE 16 - 17 ° C.
PAIRINGS ideal for delicate meat dishes such as grilled fillet, overcooked in the oven or first courses such as ravioli, tagliatelle with meat sauce, truffled foods and aged cheeses.
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Specific References
"The 2019 Barolo Perarmando is a very pretty, translucent wine. Crushed red berry fruit, kirsch, mint, orange peel and spice are all lacer together in this lifted, sculpted Barolo. There's terrific purity to the flavors. That said, the 2019 comes across as a touch light relative to most recent vintages, while the tannins are a bit severe..Marco and Tiziana Parusso continue to make some of the most distinctive, idiosyncratic wines in all of Piedmont. Their approach focuses on picking late, letting harvested bunches 'rest' for several days before vinification to help the stems ripen further, using a high percentage of whole clusters in vinification, long macerations and aging in 100% new French oak for all the Barolos (except the Peramando, which sees 50% new oak), resting on the lees, with batonnage. If that sounds unusual, well, it is. The Parusso Barolos are marked by an incredible mix of textural richness from low yields, picking late and the aging regime, but with the layers of nuance that come from the heavy use of stems. Even with all that going on, the wines are deeply expressive of site and age very well. There's a ton to explore in these heady, racy Barolos." Antonio Galloni