Barolo Perarmando 2018
Parusso
This Barolo is dedicated to Armando Parusso, founder of the estate, produced by blending all the prestigious Nebbiolo grapes from the Cru vineyards of Mariondino (20%), Mosconi (30%) and Bussia (50%). With three wholly different terroirs coming together the result is a multilayerd and complex wine which what Armando prized in producing. The first vintage of this wine was 2017 to celebrate 50 years of the Parusso family wines and it seemed apt to dedicate this wonderful wine to the founder Armando. It's a celebration of the best terroir.
Exposition of the vineyards: South / south-west / south-west / west
Altitude of the vineyards: 250/450 m. a.s.l.
Harvest: Grapes harvested strictly by hand with the utmost care in small holed baskets.
Vinification: After a soft pressing, the grapes undergo a long maceration. Alcoholic fermentation occurs spontaneously with the indigenous yeasts without the use of sulphites, with also a careful control of maceration times and temperature.
Ageing: In small oak barrels for minimum 18 months in contact with its indigenous yeasts.
Refinement: In bottle at the controlled temperature of 15°C.
Colour: Ruby-red, almost garnet.
Nose: Wide and deep-rooted, ripe red fruits, licorice.
Flavour: Soft at the palate, harmonious, fresh, delicate tannins, rich in red fruits.
Food pairings: Ideal for delicate meat dishes such as grilled fillet,
overcooked in the oven or first courses such as ravioli, tagliatelle al ragù,
truffled foods and aged cheeses.
Please note that this product is available to buy on pre-release, the wine will be shipped in the new year and be available for delivery from the 7th March 2022.
Bottle Format:
75cl
By selecting a "case of 6", you save £3, help the environment and contribute to eco-sustainable development
Variant
Status
Price
Quantity
Ratings
93 Points Robert Parker
This wine very much embraces the signature Parusso style that always puts an emphasis on elegant power and dark fruit. The 2018 Barolo Perarmando is dedicated to the estate founder, Armando Parusso, and represents a blend of Bussia, Mosconi and Mariondino. The bouquet reveals dried rose and flower petal, with fruit stems, dark fruit, licorice and smoke. This edition is lighter than pasts vintages, especially in terms of its relatively mild mid-palate (milder compared to other Parusso Barolos). Production is 25,000 bottles.
96 Points James Suckling
A rich nose, packed with aromas of ripe and dried red fruit, including heaps of wild strawberries. There’s fresh orange rind, too and on the savory side, notes of cloves, perfumed bark and brighter flowers. Full-bodied with a very silky but firm texture. The strawberry and citrus fruit is ingrained in the velvety tannins and the combination gives a very long finish. Twist of red licorice at the end. This is nicely structured and well balanced, but needs plenty of time. Try from 2026.
91 Points Decanter
This blend of grapes from the crus of Mariondino, Mosconi and Bussia carries the signature Parusso blackcurrant and cola scent, accompanied by some sweet earth and dried herbs. Intense, sticky red and black fruits are lifted by balsamic freshness and some peppery spice. Some woody notes of roast coffee and caramel sit in the background, while the lively acidity gives plenty of persistence. A lovely village Barolo, although lacking – perhaps as you may expect – the outright concentration of the MGA bottlings.
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Piedmont
Piemonte, in the north-western corner of the Italian peninsula, sits at the foot of the Western Alps, which encircle the region to the north and west. Its seasons are very distinctive: hot, dry summers, cold winters, and temperate springs and autumns are common with occasional fog during harvest time. Located in north-west Italy, surrounded by the Alps, Piedmont means literally “foot of the Mountain” in Italian. .
The richness and elegance of Piedmontese wines go perfectly with the rich and creamy cuisine typical of Piedmont, with meat and risotto at the heart of every menu, not to mention the most notable ingredient, the white truffle (tartufi bianchi). Piedmont has the highest percentage of quality wines in the whole of Italy. It is home to some of the most robust, long-lived wines of the world, many of which are specific to Piedmont and have not excelled anywhere else in the world. The wines of Barolo and Barbaresco are two of Italy’s best. Like fine Bordeaux and Burgundy, these Nebbiolo wines age very well.
DOCs and DOCGs
DOC: Barbera d’Alba; Colli Tortonesi; Dolcetto d’Alba; Grignolino del Monferrato; Langhe; Loazzolo; Monferrato; Nebbiolo d’Alba; Rubino di Cantavenna; Piemonte
DOCG: Barbaresco; Barbera d’Asti; Barbera Nizza Superiore; Barbera del Monferrato Superiore; Barolo; Dolcetto d’Ovada; Erbaluce di Caluso; Gavi; Gattinara; Moscato d’Asti; Roero
The region’s pedigree is apparent in its 58 DOC and DOCG zones, and it has the highest percentage of classified wines in all of Italy.
Grape Varieties
Nebbiolo is the grape used in Piedmont's most important DOCGs: Barolo, Barbaresco and Gattinara. Barbera, a dark-skinned variety, is responsible for a growing number of superlative wines, labelled as Barbera del Monferrato, Barbera d’Asti or Barbera d'Alba.
Another important red grape is Dolcetto, with several DOCs to its name (d'Alba, d'Acqui and di Ovada are the top three). Although its name means 'little sweet one', Dolcetto gives red wines with an appetizing, gently bitter finish. Although Piedmont is known as a red-wine region, there are whites that have to be mentioned: Moscato d’Asti and sparkling Asti Spumante, both made from Moscato grapes; Gavi is the most renown still white, made from the Cortese grape, a local variety which gives a clean and citrussy white. Crisp, floral Arneis is the grape used for whites in Roero appellation..
