Marco Parusso visionario dal 1986

Marco traces the modern estate to Armando’s first bottling in 1971 and his own arrival with Tiziana in 1986. He describes Mariondino as the colder historic vineyard, Bussia as divided between Rocche and Munie, and Mosconi as a darker-soiled Monforte cru.

Sustainability is framed as balance: caring for and stimulating the soil, respecting workers, strengthening plants, limiting synthetic products to extreme necessity, controlling cellar energy use and removing plastic from fully recycled cartons.

The production account centers on three to four days of post-harvest grape rest in a controlled room, followed by cold maceration, spontaneous fermentation, substantial use of mature stems and extended contact with indigenous lees. The article also recounts the 2010 start of the Nebbiolo Metodo Classico project and the later release of a 100-month lees-aged edition.