Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
With fruit from Castiglione Falletto, the 2011 Barolo Parussi is an epic wine with thick layers of dark fruit, spice and pressed rose. This expression is absolutely irresistible in terms of its generosity, overall intensity and silky smoothness. It presents a more immediate style with soft lines and a generous, fruity texture. Massolino has produced an impressive line of new releases.
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Wine Enthusiast
This classic Barolo opens with aromas of ripe dark berry, forest floor and a balsamic note. On the palate, clove, pepper and licorice back up a core of crushed black cherry and raspberry. It's young but already remarkably well balanced, with tightly knit, refined tannins and nervous acidity. Drink 2019–2029.
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Wine Spectator
Lushly textured, featuring cherry, plum and spice flavors, with hints of tar and mineral. Shows a coarse grain to the tannins, but will need time to soften. Finishes long and savory. Best from 2019 through 2032.
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James Suckling
Lots of fresh dried strawberries with lemon rind character and hints of limestone. Medium to full body, firm tannins and a clean finish. There's a more linear and angular style to this. Drink in 2017.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.