Barolo Bussia Riserva 2011
Parusso
James Suckling: "A wild, rich Barolo, showing the richness of the vintage with plums, toffee and smoked meat. Full-bodied, dense and layered with exotic and gamy fruit at the end. A wonderful old release. Special wine. Drink or hold.“ 99 points Vinous Antonio Galloni: „The 2011 Barolo Bussia Riserva Oro captures all of the exoticism of the year in its sweet red cherry, kirsch, tobacco, mint, white truffle, cedar and sweet vanillin flavors. Medium in body and racy, the 2011 is rich, luscious and decidedly flamboyant. I would prefer to drink it over the next decade, before the fruit starts to dry out. “ 92 points Monica Larner, 92 points : Only made in the best years, this wine is recognized by its gold label and is sometimes called "Riserva Oro."
The Parusso 2011 Barolo Riserva Bussia Gold Label shows a dark garnet hue with some sepia coloring at the rims. This hot-vintage expression offers an open bouquet with some oxidative tones that underline the accessibility of the wine. Dried cherry, prune, tilled earth and toasted hazelnut emerge from the bouquet. Fruit is sourced from a parcel in the Bussia crus distinguished by white silty soils.
Bottle Format:
75cl
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99 Points James Suckling
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Barolo
'Barolo' is the Grand Italian Wine by definition, produced entirely with Nebbiolo grapes. Barolo wine comes from the village in the Langa bearing the same name a few kilometres south of Alba. It is now made in eleven ‘communes’ or village territories, all situated on the scenic Langa hills shaped by centuries of vine cultivation and dominated by medieval castles – including Barolo’s own. The catpivating qualities of this wine led the nobility of the 19th century to give it the title ‘King of wines and wine of kings’.
Communes included in the Barolo production area are: Barolo, La Morra, Monforte, Serralunga d’Alba, Castiglione Falletto, Novello, Grinzane Cavour. Verduno, Diano d’Alba, Cherasco and Roddi. However, almost 90% of the appellation surrounds five villages: La Morra, Barolo, Castiglione Falletto, Monforte d’Alba and Serralunga d’Alba. These five towns are the most well-known and are considered the most significant.
Barolo must be 100% Nebbiolo and aged for a minimum of 38 months of which at least 18 months must be spent in oak. The riserva must be aged for 62 months with the same minimum period of oak maturation.
Barolo is usually never deep in color; it ranges from light ruby to garnet and acquires a brick-orange hue over time. The wines boast intense and complex aromas of flowers (rose and violet), fresh red berries, cherries, tar and earth. All of this evolves over time into more refined aromas of dried fruit, dried flowers, spices (nutmeg, cinnamon) and mint, coupled with layers of leather, tobacco, gamey-meaty notes, licorice and white truffles.
