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Barolo Perarmando, Parusso - 2019

We enter straight into Marco Parusso's style with this wine with its characteristic fruity notes (blackcurrant, exotic fruit, mango) and great originality. The approach is seductive, with a millimetre maturation that erases any rusticity and refines a fleshy and immediate tannin. A suave and refined Barolo from a fine vintage, to be drunk decanted or left to age for a few years. A delight! Vinous : 90/100
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The only Barolo produced by the estate in the 2014 vintage, the 44th year of its existence. Blend: 50% Bussia, 30% Mariondino, 20% Mosconi.


Carefully harvested by hand in small crates. Gentle pressing and long maceration; alcoholic fermentation occurs spontaneously with its indigenous yeasts without the use of sulphites with careful maceration and temperature control. Aged in small oak barrels for a minimum of 18 months. Matured in bottle at a controlled temperature of 15°C, before release.

Suggestions for accompaniment

Wild duck with grapefruit peel confit - Entrecote with marrow and beetroot in a salt crust - Beef cheek parmentier.


Marco Parusso is not a winemaker like the others. Perceived as a "modernist", he nevertheless claims to bring back up to date ancient practices that he discovered in very old writings. For some years now, he has been following a road that he is the only one to tread in the Langhe. But it doesn't matter to him. For the man assumes his originality. But before we look at the style of the estate, let's talk a little about its history and the current team... The Parusso family began cultivating vines between the two wars. The first sale of wine in bottles - and under their own label - was with the (great) 1961 vintage. At the beginning, the estate consisted of only two hectares, in the Bussia and Mariondino crus. Following in his father's footsteps, Marco Parusso, who was not initially destined for the wine business, finally decided to study oenology in Alba. He graduated in 1986 and became part of the generation of famous Barolese who made a name for themselves in the 90's, revolutionising the old style of the past.until 1985, the estate produced only one Barolo, blending all the vintages owned. But in 1986, things changed. That year was a bit special, as the vintage suffered a terrible hail in May. But above all, during the winter, the region experienced a scandal involving wines contaminated with methanol,...


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