2005 Langhe Nebbiolo
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Among the most important changes at this estate in recent years has been Marco Parusso's tendency toward later harvesting. "I was an early picker prior to the 2001 vintage," Parusso told me. But when I visited him on September 19, he had only brought in his dolcetto and the first of his barbera. And in the precocious 2003 growing season, he picked Barolo extremely late: between October 10 and 15. Parusso describes 2004 as "a classic Barolo vintage harvested in cool temperatures. " He compares this vintage to '98, a year that he prefers to the more powerful 1999 for its finesse. "Wine is an aliment; it's meant to go with food," he explained. "The '99s have too much of everything. " Parusso works with 22 hectares of vines, 12 of which he owns and the rest under long-term rental arrangements. He uses a lot of Burgundian techniques, including a three-to-five-day cold soak for barbera and Barolo, and long aging on the lees. The Barolo crus spend 24 months in all new barriques, while the normale is aged half in new and half in once-used barrels.
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2013 - 2013
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