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As a \u003cstrong\u003eBarolo\u003c\/strong\u003e, it appears in the glass with a deep dark garnet hue. Its aromatic profile offers intense notes of sage, rosemary and earth, enriched by elegant hints of undergrowth. On the palate, it reveals a \u003cstrong\u003evelvety tannic structure\u003c\/strong\u003e, delivering a broad and enveloping sip that develops with great balance, culminating in a \u003cstrong\u003elong and persistent finish\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates in the Piedmont region, from the vines of the \u003cstrong\u003eMosconi vineyard\u003c\/strong\u003e situated between 370 and 400 metres above sea level. The soils, characterised by a complex composition of \u003cstrong\u003ewhite marl and tuff\u003c\/strong\u003e, give the wine a distinctive aromatic depth and definition. The vines benefit from a favourable \u003cstrong\u003esouth and south-east exposure\u003c\/strong\u003e, ensuring optimal ripening of the grapes. The Parusso winery manages these rows by maintaining a high planting density, working in complete harmony with the pedoclimatic characteristics of this specific area.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe creation of this wine begins with a rigorous \u003cstrong\u003emanual harvest\u003c\/strong\u003e, aimed at preserving the integrity of the grape bunches. The grapes undergo gentle pressing, followed by a long maceration at controlled temperature. Alcoholic fermentation starts spontaneously thanks to the action of \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e. Subsequently, the wine matures during a delicate ageing phase, spending a minimum of eighteen months in \u003cstrong\u003esmall oak barrels\u003c\/strong\u003e, in constant contact with its own lees to acquire greater structural complexity.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBarolo Mosconi 2020 embodies the spirit of the Parusso family who, since 1985, have been producing \u003cstrong\u003eexceptional wines\u003c\/strong\u003e in Piedmont under the expert guidance of Marco Parusso. Born from Nebbiolo grapes grown on prized white marl and tuff soils, this \u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e stands out for its velvety structure and deep woodland aromas. Its international prestige is confirmed by major accolades, including an outstanding \u003cstrong\u003e95 points from James Suckling\u003c\/strong\u003e. 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The roots of the vines, aged between fifteen and fifty years, delve into \u003cstrong\u003esandy, marl and clay soils\u003c\/strong\u003e with a calcareous matrix. This geological complexity, combined with planting density, gives Barolo great depth of flavour and an unmistakable territorial character.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins with meticulous \u003cstrong\u003emanual harvesting\u003c\/strong\u003e, followed by gentle crushing of the bunches. The must undergoes a \u003cstrong\u003elong maceration on the skins\u003c\/strong\u003e, while fermentation occurs spontaneously thanks to the action of indigenous yeasts and controlled temperatures. To consolidate its structure, the wine matures for eighteen months in small oak barrels, remaining in contact with its own lees. 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With a density of 5,500 plants per hectare, careful agronomy allows the concentration of aromas while preserving the natural fragrance of the fruit. The unique characteristics of these plots give the wine a clear \u003cstrong\u003eterritorial identity\u003c\/strong\u003e and a well-defined aromatic profile.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe winemaking process begins with a rigorous \u003cstrong\u003emanual harvest\u003c\/strong\u003e of the grapes. After destemming, the must undergoes maceration in contact with the skins at a controlled temperature, in order to calibrate the extraction. Alcoholic fermentation starts spontaneously thanks to the action of \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e, a practice that enhances the primary liveliness of the fruit. The structure of the wine is finally harmonised through ten months of \u003cstrong\u003eageing in barrels\u003c\/strong\u003e, a period that perfectly integrates the elegant aromatic and flavour components.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThe Sartù \u003cstrong\u003eLanghe Nebbiolo 2024\u003c\/strong\u003e by Parusso pays tribute to the family's winemaking dedication. Produced on the slopes of Monforte d’Alba, between the areas of Ornati and Mosconi, this red is born from careful manual harvesting. The authenticity of the region is enhanced by \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e with indigenous yeasts and no added sulphites, a choice that preserves an enviable freshness. 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These pedoclimatic conditions favour the optimal development of the plants, ensuring the wine's complexity and remarkable \u003cstrong\u003elongevity\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow is it produced\u003c\/h3\u003e\u003cp\u003eThe vinification process, overseen by Parusso, begins with careful management of the extraction phase through strict \u003cstrong\u003etemperature control\u003c\/strong\u003e and maceration times. Maturation then takes place in \u003cstrong\u003esmall oak barrels\u003c\/strong\u003e for twenty-four months, encouraging the integration of the wine's organoleptic profile. The process concludes with a patient \u003cstrong\u003ebottle ageing\u003c\/strong\u003e of forty-two months at a constant temperature, a fundamental step in defining the finesse and elegance of this Barolo.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eCreated to celebrate the legacy of Armando Parusso, whose company was founded in 1985, \u003cstrong\u003eBarolo DOCG Perarmando\u003c\/strong\u003e captures the essence of Nebbiolo grown in the renowned Mariondino vineyard. Originating from the precious marl sandstone soil of Castiglione Falletto, this wine, overseen by oenologist Marco Parusso, undergoes a slow \u003cstrong\u003ematuration in oak barrels\u003c\/strong\u003e and in bottle. This artisanal dedication ensures flawless evolution with a longevity of up to 15 years. 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Resting for at least four months in small \u003cstrong\u003eoak barrels\u003c\/strong\u003e, in contact with the lees, enriches the palate, defining the taste texture and complex aromatic precision.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and curious facts\u003c\/h3\u003e\n\u003cp\u003eBarbera d’Alba Ornati is born in Monforte d’Alba from the passion of the Parusso family. Under the guidance of oenologist Marco Parusso, the estate follows the principles of rigorous \u003cstrong\u003ebiodynamic viticulture\u003c\/strong\u003e to enhance the vineyards cultivated at an altitude of 370 metres on prized marly sandstone soils. 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