# Barolo DOCG Parussi (2017)

- **Producer:** Azienda Agricola Bovio Gianfranco di Bovio Alessandra
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €135
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–17 °C
- **Aromas & flavours:** dried fruit, black cherry, red cherry, black plum, vanilla, coffee, smoke, cedar, cloves, balsamic scents, tobacco, caramel, earth, leather, forest floor

## About this wine

The Bovio Barolo Parussi 2017 hails from the Parussi cru in Castiglione Falletto, a sub-region of Barolo renowned for its tannic and persistent wines with notable structure and balsamic aromas. The producer, Azienda Agricola Bovio Gianfranco di Bovio Alessandra, is a third-generation family estate with a history tied to the family's restaurant. Gianfranco Bovio revived his father's vineyards in the 1970s, and the current generation, Alessandra and Marco Boschiazzo, continue the tradition with winemaker Matteo Franchi. The Parussi vineyard, with its sandy, calcareous soil and southerly exposure, yields wines that are distinctly tannic and persistent, possessing excellent structure. The 2017 vintage is noted for its 15% alcohol content, contributing to a powerful and structured profile with elegant tannins.

## Interesting facts

- The Parussi cru is a large amphitheater vineyard.
- Bovio's winemaking legacy began with a family restaurant.
- Wines from Castiglione Falletto are known for balsamic scents.
- This wine is bottled unfiltered.

## Food pairing

The wine's robust tannins and full body are well-suited to complement the richness and protein found in red meats and game. The wine's structure can stand up to intense flavors, while its complexity can echo or contrast with herbs and spices in the dishes.

## Wine making process

The winemaking process for Bovio Barolo Parussi 2017 begins with a soft crushing of the grapes. Fermentation is carried out using indigenous yeasts for about 15 days in temperature-controlled wooden or stainless steel vats, with regular pumping over. Maceration is medium-long, utilizing the submerged cap technique for approximately 50 days in steel. Malolactic fermentation follows. The wine is then aged in large oak barrels for 20 to 24 months, followed by a brief period in concrete tanks before being bottled unfiltered. Production is limited to approximately 3,000 bottles.