Massolino - Vigna Rionda
Barolo Parussi 2022
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged in large oak casks for approximately 30 months and refined in the bottle for at least one year in cool, dark premises. |
- Type and grape variety: DOCG still red wine from Nebbiolo grapes at 15% ABV.
- Vineyard: Parussi, Castiglione Falletto, 290m altitude, south-east/south-west exposure.
- Soil and vines: Calcareous-clay and sandy soils; 40-year-old vines with traditional Guyot training.
- Winemaking: 15-20 days maceration; 30 months in large casks and 1 year in the bottle.
- Pairings: Notes of spice, tobacco and leather; ideal with stews, game and cheeses.
Description
What type of wine it is
Massolino's Barolo Parussi is a still red wine with a controlled and guaranteed designation of origin from Piedmont that embodies the character of Nebbiolo, aged in large oak casks. In the glass, it presents a deep garnet red colour, introducing an enveloping aromatic profile. On the nose, clear notes of sweet spices emerge, followed by nuances of sandalwood, tobacco and leather. On the palate, it reveals a powerful structure, initially austere but well-balanced by dense and robust tannins, destined to soften with evolution over time. The tasting concludes with a persistent finish, ideal for accompanying stews, game and aged cheeses.
Where it comes from
The grapes are grown within the prestigious Barolo area, specifically from the Parussi vineyard in Castiglione Falletto, Massolino's first holding outside the territory of Serralunga d'Alba. The vines, approximately forty years old, are Guyot-trained on the ridge of the hill at an altitude of 290 metres, benefiting from south-east and south-west exposures. The roots sink into soil with a calcareous-sandy and clay composition, a fundamental element for the wine's profound aromatic imprint. This geology, combined with limited yields, ensures the perfect expression of the local microclimate.
How it is produced
Production begins in the second half of October with a careful manual harvest. In the cellar, vinification involves fermentation and maceration on the skins for fifteen to twenty days at controlled temperatures, an essential step for extracting the colour and tannic texture. Subsequently, the wine matures in large oak casks for about thirty months. This long rest, completed by further bottle ageing for at least a year in cool and protected environments, promotes the wine's harmony, guaranteeing it significant ageing potential.
History and interesting facts
Born in 2007 in the renowned municipality of Castiglione Falletto, Barolo Parussi represents the first milestone for the Massolino winery outside the historic area of Serralunga d’Alba. This celebrated Nebbiolo masterfully expresses the uniqueness of the limestone and sandy soil, following a deeply traditional vinification process. The long 30-month ageing period in oak barrels shapes its imposing structure, celebrated with the highest scores from international critics and endowed with an absolutely fascinating ageing potential.
Awards
-
2022
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2022
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2022
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1896
- Oenologist: Franco Massolino, Roberto Massolino
- Bottles produced: 460.000
- Hectares: 57
With tenacity and passion, we have been making wine since 1896.
Azienda Agricola Massolino Vigna Rionda is the dream of our great-grandfather Giovanni, who founded the estate in 1896. In those days, it was a traditional Langa farm, producing fruit and vegetables, raising livestock and making wine.
Our family is firmly at the helm of the historic estate that inhaled the vibrant air full of change of the late 19th century and navigated the tides of the first half of the 20th century. Today, we face the new challenges of the 21st century, in the capable hands of the third and fourth generations.
We are Massolino Vigna Rionda and we are writing a legacy with our wines. Read more
| Name | Massolino Barolo Parussi 2022 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Massolino - Vigna Rionda |
| Story | History and interesting facts Born in 2007 in the renowned municipality of Castiglione Falletto, Barolo Parussi represents the first milestone for the Massolino winery outside the historic area of Serralunga d’Alba. This celebrated Nebbiolo masterfully expresses the uniqueness of the limestone and sandy soil, following a deeply traditional vinification process. The long 30-month ageing period in oak barrels shapes its imposing structure, celebrated with the highest scores from international critics and endowed with an absolutely fascinating ageing potential. |
| Origin | Parussi Vineyard, Castiglione Falletto, Piedmont, Italy |
| Soil composition | Calcareous, clayey and sandy |
| Cultivation system | Traditional Guyot |
| Plants per hectare | Approximately 5,000 vines per hectare |
| Yield per hectare | 4,500 kg per hectare |
| Harvest | Second half of October |
| Fermentation temperature | 31 to 33°C |
| Fermentation | 15-20 days |
| Production technique | Traditional Barolo vinification with fermentation and maceration for 15-20 days at 31-33 °C |
| Wine making | Traditional Barolo vinification with fermentation and maceration on the skins for 15-20 days at 31-33 °C; ageing in large oak barrels for approximately 30 months and subsequent ageing in the bottle for a minimum of one year. |
| Aging | Aged in large oak casks for approximately 30 months and refined in the bottle for at least one year in cool, dark premises. |
| Allergens | Contains sulphites |