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Located, as its name suggests, at the foot of the Alps bordering France and Switzerland, Piedmont is the second largest of Italy’s 20 regions, after Sicily.
\nRecognized for its industry like Fiat in Turin, Piedmont is also one of the greatest regions in the world in terms of cuisine (don\u2019t forget the white truffles from Alba!) and wine!
\nWith 42 DOC and 17 DOCG, Piedmont has more wine appellations than any other Italian region. Barolo, Barbaresco, Barbera but also Moscato or Dolcetto are demanded all over the world.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”6202″ img_size=”400×200″ alignment=”center”][vc_column_text]<\/p>\n
The Parusso family story is one of dedication, passion, and a constant desire to improve through experimentation. Their dedication to their craft drives them to rediscover knowledge, traditions, and the ancient vineyard arts of their ancestors.
\nThe story started in 1901 when Gaspare Parusso purchased the Mariondino plot.
\nNowadays, Armando Parusso is run by Marco Parusso and his sister Tiziana. The estate has 30 hectares of vineyards.
\nSome 120,000 bottles of Barolo, primarily, are produced annually. Though relatively small, this estate has been earning high compliments from wine journals, including the influential Italian Gambero Rosso, which calls it an estate \u201cwhich boasts some of the best terroirs in the entire zone.\u201d[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Bussia is one of the first classified crus. It is not only the best know vineyard of Monforte d\u2019Alba but also one of the true superstars of the entire appellation, capable of stimulating the desires of wine lovers all over the world.<\/p>\n
From the noble vineyards of Rocche (south\/south-est) and Munie (south\/west). 15-50 years old vines.<\/p>\n
“Their 2016 Barolo Bussia is a dark and brooding expression with some of those aromas of Nebbiolo stems and skins that give extra power and density to the wine. I’d suggest a pairing of succulent red meat, but you definitely need to put this wine aside for more time. This classic vintage is especially well suited to cellar aging. The structure of this Bussia is a tiny bit more pliant and approachable compared to the more astringent Mosconi.” – Wine Advocate, 96 Points<\/strong><\/em><\/p>\n Grape:<\/strong> 100% Nebbiolo<\/p>\n","protected":false},"featured_media":6218,"comment_status":"open","ping_status":"closed","template":"","meta":[],"yoast_head":"\n