Parusso Barolo Mosconi 2016
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James
Suckling -
Robert
Parker - Decanter
Product Details
Your Rating
Somm Note
Winemaker Notes
Dark garnet. Hints of sage, rosemary, and earth on the nose. Firm, velvety tannins with a long, persistent finish.
Pair with roasted red meat, truffled foods and aged cheeses.
Professional Ratings
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James Suckling
An exotic, high-toned Barolo with blackberry, walnut and dried-flower aromas and flavors, as well as orange undertones. It’s full-bodied with spices and ripe fruit. Figs, too. Long and wild.
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Robert Parker's Wine Advocate
The Parusso 2016 Barolo Mosconi exhibits that same power, intensity and dark fruit with aromas of grape skins and vinous components. Marco Parusso lets his grapes undergo a very light appassimento in a cold storage room before pressing, and he uses a percentage of whole-cluster fruit with stems. Those strong flavors and tannins are very much on notice. You get hints of white pepper on this very powerful and tannic wine that won't be accessible until at least 10 years after the harvest, or probably more.
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Decanter
Marco Parusso is a free spirit among Barolo winemakers, restlessly experimenting with drying grapes, lees contact and other techniques. He favours long macerations and ageing his wines in new barriques. Mosconi is a fairly new addition to his range - and a successful one. Deep in colour, it's super-ripe on the nose but not overblown. Suave and very concentrated, it has polished tannins and a good deal of complexity. It's clearly modern in style but does not taste over-oaked. Harmonious and long.
Other Vintages
2019-
Robert
Parker - Vinous
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James
Suckling -
Wine
Enthusiast
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James
Suckling - Decanter
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Robert
Parker -
Wine
Enthusiast
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James
Suckling -
Robert
Parker -
Wine
Spectator
Winemaker Marco Parusso was overwhelmed with emotion when he discovered an old document at his family’s estate in Barolo. Dated 1901, the crumbling contract, signed by his grandfather, Gaspare Parusso, was evidence of his purchase of a parcel of land called “Mariondino” – the small vineyard where he first planted Nebbiolo, and where the Parusso story begins. As a humble agrarian, Gaspare began selling his grapes to friends and local cooperatives and added a farmhouse to the estate in 1925 (which still stands today) overlooking the rolling Rocche vineyard. It wasn’t until 1971 that Armando, Gaspare’s son, saw even greater potential in this small piece of land, and began the adventure of crafting his own wines under his own family label.
Without fully realizing it, Armando had slowly begun to transform the family from farmers to vintners. He bought property in Bussia and Mosconi in order to expand production, working closely with young Marco, who became fascinated with winemaking at an early age. Marco Parusso began working full-time in the cellar in 1986 after attending enology school in Alba. Since then, he has successfully grown the estate from a small local winery to one of the most respected names in Barolo.
Besides traditional techniques, Parusso has pioneered the concept of micro-zoning soils based on the individual characteristics of each plot. Individual attention is given to each and every section of the vineyard, adjusting for any particular needs of the vines’ fertilization, pruning and harvest methods. “The purpose of our work is to ensure the longest natural life cycle of the plant in order to obtain the highest quality and most balanced grapes,” says Marco.
Today, Parusso operates on 22 hectares of land, producing just over 100,000 bottles annually. The winemaking is solely focused on indigenous Piedmontese varieties: Nebbiolo, Dolcetto and Barbera. All wines are carefully crafted, combining structure with finesse and elegance, resulting in beautiful, fresh, fruity wines that can be enjoyed in their youth but are also able to evolve and develop incredible complexity over the years.