Armando Parusso
Marco Parusso's 2011 are rich, intense wines. Parusso continues to push the outer boundaries in Barolo, starting with a preference for late harvests. The fruit is left to cold macerate, or 'rest' to use Parusso's definition, for 5-7 days before fermentation begins, a highly unusual approach in Barolo. Over the last few years, Parusso has used a high percentage of whole clusters, another technique that only one or two other producers employ. French oak barrels are de rigeur, usually 100% new, with the exception of the Riserva, where the barrels are often switched out for the second year of aging, a technique sometimes referred to as 200% new oak. Parusso's Barolos remain some of the most unique wines in Piedmont. Parusso bottled his 2011 Barolos about two weeks before this tasting.
From 2011 Barolo – A First Look (Sep 2014) by Antonio Galloni
2011 Barolo
Color: Red
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2011 Barolo Mariondino
Color: Red
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2011 Barolo Le Coste di Monforte
Color: Red
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2011 Barolo Bussia
Color: Red
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