Parusso
Summary
Parusso is a fourth-generation family estate managing 28 hectares of vineyards across prestigious crus in Monforte d'Alba, producing primarily Nebbiolo-based Barolo from calcareous clay soils at 300-400 meters elevation. Their winemaking balances tradition with selective innovation, employing hand harvesting, submerged cap fermentation for their Barolos, and an aging program that combines French barriques with larger traditional barrels while maintaining minimal intervention in the vineyards.
Heritage & Leadership
Parusso was established in 1901 when Gaspare Parusso began producing wine from family-owned vineyards in Monforte d'Alba, in the heart of Piedmont's Barolo region. The winery has remained in family hands through multiple generations, with each contributing to its development and reputation. A significant turning point came in 1986 when Marco Parusso, representing the fourth generation, assumed winemaking responsibilities after completing his enological studies. Today, the winery operates under the leadership of Marco and his sister Tiziana Parusso, who manages the commercial and business aspects while Marco focuses on vineyard management and winemaking. Under their guidance, Parusso has expanded its vineyard holdings and refined its winemaking approach while maintaining deep connections to the family's historical roots in Monforte d'Alba.
Vineyards & Wines
Parusso cultivates 28 hectares of vineyards spread across several prized sites within the Barolo DOCG zone, primarily in Monforte d'Alba. Their holdings include parcels in the distinguished crus of Meriondino, Mosconi, Le Coste-Mosconi, and Bussia. These vineyards sit at elevations between 300 and 400 meters above sea level, with predominantly calcareous clay soils that provide excellent drainage and impart mineral characteristics to the wines. Nebbiolo forms the backbone of production, particularly for their Barolo wines, while Barbera and Dolcetto round out their portfolio. The vineyard sites feature varying exposures that allow each grape variety to achieve optimal ripeness. The combination of elevation, soil composition, and meticulous vineyard management results in grapes with concentrated flavors and balanced acidity, essential characteristics for their structured Barolos and vibrant Barbera d'Alba and Dolcetto d'Alba wines.
Philosophy & Practice
Marco Parusso has developed a distinctive winemaking approach that balances tradition with innovation. His methodology includes cold maceration for white varieties and carefully controlled warm maceration for red grapes, particularly Nebbiolo. For their Barolo production, Parusso employs a submerged cap fermentation technique that extracts color and tannins while maintaining aromatic complexity. All grapes are harvested by hand, with careful selection in both the vineyard and cellar. The aging program varies by wine, with Barolo spending time in a combination of French oak barriques and larger traditional barrels to develop complexity while preserving fruit character. In the vineyard, Parusso practices minimal intervention, focusing on maintaining healthy vines that accurately express their specific terroir. This balanced approach—respecting traditional Piedmontese winemaking while incorporating modern techniques—defines the Parusso style, creating wines that reflect both their origin and the family's winemaking philosophy.