COLOUR
Red
TYPE
Still
VINTAGE
2017
GRAPE
Nebbiolo
PRODUCER
Azienda Agricola Bovio Gianfranco di Bovio Alessandra
REGION
Piedmont
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The Bovio Barolo Parussi 2017 hails from the Parussi cru in Castiglione Falletto, a sub-region of Barolo renowned for its tannic and persistent wines with notable structure and balsamic aromas. The producer, Azienda Agricola Bovio Gianfranco di Bovio Alessandra, is a third-generation family estate with a history tied to the family's restaurant. Gianfranco Bovio revived his father's vineyards in the 1970s, and the current generation, Alessandra and Marco Boschiazzo, continue the tradition with winemaker Matteo Franchi. The Parussi vineyard, with its sandy, calcareous soil and southerly exposure, yields wines that are distinctly tannic and persistent, possessing excellent structure. The 2017 vintage is noted for its 15% alcohol content, contributing to a powerful and structured profile with elegant tannins.
ALCOHOL
15.0%
AVG. PRICE
€135
STYLE
Classic
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
16-17°C
INTERESTING FACTS
Fact 01
The Parussi cru is a large amphitheater vineyard.
Fact 02
Bovio's winemaking legacy began with a family restaurant.
Fact 03
Wines from Castiglione Falletto are known for balsamic scents.
Fact 04
This wine is bottled unfiltered.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Bovio Barolo Parussi 2017 begins with a soft crushing of the grapes. Fermentation is carried out using indigenous yeasts for about 15 days in temperature-controlled wooden or stainless steel vats, with regular pumping over. Maceration is medium-long, utilizing the submerged cap technique for approximately 50 days in steel. Malolactic fermentation follows. The wine is then aged in large oak barrels for 20 to 24 months, followed by a brief period in concrete tanks before being bottled unfiltered. Production is limited to approximately 3,000 bottles.