# Parusso Barolo Mariondino (2020)

- **Producer:** Armando Parusso
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €76
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** rose, black cherry, raspberry, red cherry, violet, vanilla, cedar, cloves, biscuit, leather, dried fruit, tobacco, earth

## About this wine

The Parusso Barolo Mariondino 2020 is a 100% Nebbiolo from the Barolo DOCG in Piedmont, Italy, specifically from the Mariondino vineyard in Castiglione Falletto. This cru is recognized for its sandy soil composition, which contributes to a wine with notable fruitiness and finesse. The Parusso family has a long history in winemaking, dating back to 1901, with Armando Parusso beginning to bottle his own Barolo in 1971. His son, Marco, has continued the family tradition, incorporating organic farming practices and a dedication to expressing the unique terroir of their vineyards.

## Interesting facts

- Mariondino vineyard's sandy soil sets it apart from other Piedmontese crus.
- Parusso practices organic farming, working in harmony with nature.
- Indigenous yeasts are used for spontaneous fermentation.
- The wine undergoes extended aging on lees for natural autolysis.

## Food pairing

The wine's structure and tannins are well-suited to complement the richness of red meats and game, while its fruit notes can harmonize with earthy flavors and subtle sweetness in sauces. The acidity helps to cut through fattier dishes, creating a balanced palate experience.

## Wine making process

The Parusso Mariondino 2020 is produced using 100% Nebbiolo grapes. The winemaking process begins with a spontaneous alcoholic fermentation utilizing indigenous yeasts, conducted without added sulfites. This is followed by a long maceration period after soft pressing. The wine is then aged for a minimum of 18 months in small oak barrels, including French barriques. Post-barrel aging, it rests on its lees for an extended period of natural autolysis. The grapes are hand-harvested in small crates, with a focus on achieving full ripeness. The producer employs organic farming practices and emphasizes a philosophy of respecting terroir and tradition.