# Barolo Perarmando (2019)

- **Producer:** Armando Parusso
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €60
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, black cherry, black plum, rose, violet, vanilla, chocolate, cedar, cloves, forest floor, dried fruit, earth, leather, tobacco

## About this wine

The Barolo Perarmando 2019 by Armando Parusso is a distinguished Italian red wine dedicated to the winery's founder, celebrating the 50th anniversary of his first bottled vintage. It is a 100% Nebbiolo wine from the Barolo DOCG appellation in Piedmont, Italy, specifically from the Langhe sub-region. This wine is a blend from the prestigious crus of Bussia, Mosconi, and Mariondino, located between Monforte d'Alba and Castiglione Falletto. The Parusso family has a winemaking history dating back to 1901, with Marco Parusso known for his dedication to quality and terroir-driven wines. The wine's distinctiveness lies in its blend of key crus, meticulous hand-harvesting, spontaneous fermentation with indigenous yeasts, and aging in oak barrels.

## Interesting facts

- Dedicated to Armando Parusso, marking the 50th anniversary of his first bottled vintage.
- Grapes are hand-harvested from a blend of Bussia, Mosconi, and Mariondino crus.
- Fermented with indigenous yeasts without added sulfites.
- A portion of the wine is aged in 50% new French oak barriques.

## Food pairing

The wine's firm tannins and full body are well-suited to complement the richness and protein in red meat dishes, while its complex aromatics can echo or contrast with herbs and earthy flavors in the food. Acidity helps to cut through fattier components, cleansing the palate.

## Wine making process

The winemaking process for Barolo Perarmando begins with meticulous hand-harvesting of Nebbiolo grapes from prestigious crus, with an emphasis on late picking. After soft pressing, the grapes undergo a long maceration. Fermentation is spontaneous, utilizing indigenous yeasts without the addition of sulfites, with careful temperature and maceration time control. The wine is then aged for a minimum of 18 months in small oak barrels, including 50% new French oak, followed by at least 6 months of bottle refinement. Organic farming practices are employed in the vineyards.