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Average critic rating : 89.0 points



Parusso’s 2004 Barolo is a refined wine with sweet herb and toasted oak notes that complement the perfumed ripe fruit. Medium in body, it offers excellent persistence and silky caressing tannins on the finish. It is a superb effort at this level. Parusso’s Barolo sees roughly 50% new oak. Anticipated maturity: 2009-2016. ||Marco Parusso aims to make elegant Barolos that emulate much of what he admires among his favorite Burgundy producers. The fruit gets a 2-3 day cold soak to allow the grapes to recover from what Parusso describes as the shock of being harvested. The wines are fermented at a lower temperatures than is the norm here in order to preserve freshness. Parusso works with natural yeasts and minimal amounts of SO2, leaving the wines on their lees for 16-18 months, another practice that is uncommon in these parts. As was the case throughout the region, the harvest was fairly late by today’s standards and the last of the Nebbiolo was brought in towards the end of October. Wine Advocate.December, 2007

At Parusso the grapes are left to rest for seven or so days after picking, whole bunch fermentation, rotofermentors, new barriques and batonnage: it is almost impossible to say that these aren’t modern wines. The mission here is to make Barolo that is as seductive in its youth as it is with bottle age, and the results are undeniably successful. These are seductive, idiosyncratic Barolo with a considerable following.

“Marco Parusso is one of the most adventurous producers in Piemonte. Never content, Parusso is willing to take more risks in the pursuit of greatness than the vast majority of his colleagues.” Antonio Galloni

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