{"title":"Parusso Bussia","description":null,"products":[{"product_id":"parusso-bussia-barolo-750ml-2008","title":"Parusso Bussia Barolo 2016","description":"\u003cp\u003e\u003cstrong\u003eParusso Bussia Barolo 2016\u003c\/strong\u003e is a 100% Nebbiolo wine from the Bussia cru in Monforte d'Alba, Piedmont, bottled at approximately 14.5% ABV in a standard 750ml format. Antonio Galloni awarded this vintage 96+ points, citing its myriad layers of complexity. The wine represents one of the most acclaimed recent releases from Marco and Tiziana Parusso, a family estate known for pioneering whole-bunch fermentation and micro-zoned vineyard management in the Barolo DOCG.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~14.5%  |  Origin: Monforte d'Alba, Piedmont, Italy  |  Barolo DOCG 2016 Vintage  |  Winery: Parusso\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Parusso estate sits at the edge of Monforte d'Alba on the road to Castiglione Falletto, run by siblings Marco and Tiziana Parusso. The family has become closely identified with two practices still considered unusual in Barolo: 100% whole-bunch fermentation and rigorous micro-zoning of vineyard soils based on each plot's individual characteristics. The Bussia bottling undergoes spontaneous alcoholic fermentation using indigenous yeasts without the addition of sulfites, followed by 18 to 24 months of aging in small oak barrels while remaining in contact with its native yeasts — a regimen that builds textural depth while preserving the site-specific character of the Bussia vineyard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with sweet floral notes of rose hip and dried flowers before layering in wild strawberry, plum and a dusting of hazelnut. Beneath the fruit sits a quietly persistent spice component — something between cinnamon bark and dried herbs — that gains presence as the wine breathes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is fruit-forward and generous, led by dark red berry, blood orange and raspberry. At mid-palate, mint, lavender and tarragon introduce an herbal counterpoint, while fine-grained tannins tighten the structure without overwhelming it. Despite its full body, the wine stays focused and balanced, with excellent integration of oak and fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and finely textured, tapering into balsamic and spicy notes with a lingering impression of blueberry and dried rose petal. The tannins carry the finish without drying it out, suggesting significant further aging potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Parusso Bussia\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe at 60–65°F in a large-bowled glass after decanting for at least one to two hours; the whole-bunch tannins and aromatic complexity reward patience. Young and tightly wound in its current state, a splash of air opens up the floral and herbal layers considerably. This is a wine built for the table — braised short ribs with porcini, wild boar ragù over pappardelle, or aged Parmigiano-Reggiano all amplify its savory, earthy dimensions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCellaring for 10–20 years as a serious Nebbiolo investment\u003c\/li\u003e\n\u003cli\u003eGifting an Italian wine enthusiast or Barolo collector\u003c\/li\u003e\n\u003cli\u003eAnchoring a multi-course dinner featuring Piedmontese cuisine\u003c\/li\u003e\n\u003cli\u003eMarking a milestone vintage year — birthdays, anniversaries or achievements from 2016\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Parusso Bussia taste like?\u003c\/strong\u003e Parusso Bussia Barolo 2016 leads with wild strawberry, blood orange and dark red fruit, layered over mint, lavender and balsamic spice, finishing long with fine-grained tannins and dried flowers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Parusso Bussia compare to Parusso Mosconi?\u003c\/strong\u003e Both are single-vineyard Barolos from the same producer, but the Bussia tends toward a slightly more pliant and approachable structure, while the Mosconi typically shows firmer, more astringent tannins and demands longer cellaring.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Parusso Bussia good for drinking now?\u003c\/strong\u003e It can be enjoyed now with extended decanting of one to two hours, but its tightly wound tannins and aromatic depth suggest it will continue to develop and reward patience over the next decade or more.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Parusso Bussia made?\u003c\/strong\u003e The wine is produced at the Parusso estate in Monforte d'Alba, one of the key communes of the Barolo DOCG zone in Piedmont, northwestern Italy, from fruit grown in the prized Bussia cru.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Parusso Bussia?\u003c\/strong\u003e Braised short ribs or osso buco complement its tannic backbone; truffle risotto or mushroom-based pasta echo its earthy complexity; aged hard cheeses like 36-month Parmigiano-Reggiano mirror its savory depth; and roasted game birds such as guinea fowl or pheasant match its herbal, spicy notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Parusso Bussia come in?\u003c\/strong\u003e The standard release is a 750ml bottle; availability of magnum or other formats varies by vintage and market allocation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Parusso Bussia worth the price?\u003c\/strong\u003e It positions firmly in the premium tier of single-vineyard Barolo, and the 96+ point score from Antonio Galloni places it among the best-regarded wines of its class in the 2016 vintage — strong value relative to comparably rated cru Barolos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Parusso Bussia?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates this wine from the broader Barolo field is the Parusso family's commitment to 100% whole-bunch fermentation — a technique still rare in the region and one that contributes a distinctive tannic architecture and aromatic lift difficult to replicate with destemmed fruit. The 2016 vintage in Piedmont is widely regarded as exceptional, combining warm-season ripeness with enough acidity to give wines real structure and longevity. Galloni's 96+ point score places this bottling at the top of Parusso's range for the vintage. For collectors and serious drinkers looking for a Barolo with both site specificity and a proven track record of critical acclaim, the Bussia 2016 is a compelling benchmark.\u003c\/p\u003e","brand":"Parusso Bussia","offers":[{"title":"Default Title","offer_id":44836856103081,"sku":"24183","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/parusso_bussia_barolo__83200.jpg?v=1730473107"}],"url":"https:\/\/theliquorbarn.com\/collections\/parusso-bussia.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}