Armando Parusso
I was deeply impressed with the wines I tasted from Marco Parusso this year. Parusso gambled and left the fruit hanging until late October, when he brought in the last of the Nebbiolo crop. The 2006 Barolos were vinified first in steel, then racked into French oak, where the alcoholic and malolactic fermentations were completed. The wines spent 24 months on their lees prior to being bottled. Marco Parusso is one of Piedmont's most relentless explorers, and every new vintage seems to bring with it a twist. Parusso is among the few producers increasing the amount of new French oak in his Barolos and has begun experimenting with the partial use of stems in vinification, an approach no one else to my knowledge in using in Piedmont.
From 2006 Barolo: A Modern-Day Classic in the Making (Feb 2010) by Antonio Galloni
2006 Barolo
Release Price: $52
Color: Red
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2006 Barolo Mariondino
Release Price: $66
Color: Red
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2006 Barolo Le Coste Mosconi
Release Price: $94
Color: Red
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2006 Barolo Bussia
Release Price: $100
Color: Red
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1999 Barolo Bussia Vigna Fiurin
Release Price: $240
Color: Red
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