OSCARWINE — Parusso, il racconto e la degustazione dei vini

In the second part of a conversation with Marco Parusso, the discussion turns to production and the estate’s individual sites. Marco explains that his interest in Burgundy led him to choose Sauvignon Blanc rather than Chardonnay for the family’s white-wine work. Low-temperature fermentation helped him distinguish aromas connected with soil and process from those he had initially attributed to the variety.

The Santa Rosalia investment is presented as an attempt to restore attention to the commune of Alba and its Alba DOC. Mariondino is described as the historic family cru: a little over 2 ha in Castiglione Falletto, colder and sandier because of the valley toward the Tanaro. Mosconi is a south-eastern Monforte site with pale clay and darker bands, while Bussia is divided between the cooler, finer Rocche and the warmer, broader Munie.

Marco also reconstructs the origin of the sparkling-wine project. Tastings with other Langa producers taught him the value of prolonged lees contact. Books received in 2008 introduced him to the history of Italian sparkling Nebbiolo and the use of must in secondary fermentation; the project began in 2010. The discussion closes with his preference for wines rich in information yet fine in texture, capable of accompanying an entire meal.