Parusso

Bussia Barolo Nebbiolo

9.1134 ratings
8.929 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Gregory Fulchiero

Second corked / bad bottle loaded with Nail polish, tca, and funk. Please reply if anyone’s had a similar experience with this vintage bottle ... it hould be outstanding

Second corked / bad bottle loaded with Nail polish, tca, and funk. Please reply if anyone’s had a similar experience with this vintage bottle ... it hould be outstanding

May 1st, 2019
Gregory Fulchiero

Nail polish with sweet aromas - bad bottle #garagiste

Nail polish with sweet aromas - bad bottle #garagiste

Nov 25th, 2018
Andrew Lohse

Luxurious, refined / red fruit, spice, leather, floral

Luxurious, refined / red fruit, spice, leather, floral

Nov 22nd, 2018
Andrew Lohse

Orange peel / spice

Orange peel / spice

Apr 27th, 2018
Zack Klug

Wowzers

Wowzers

May 3rd, 2017
Greg Gregory

In a perfect place.

In a perfect place.

Oct 19th, 2016
Robert Cunningham

Wine Educator DeVinimus, Wine Workshop

8.3

A bit flat and sour. Not pleasant.

A bit flat and sour. Not pleasant.

Apr 15th, 2016
Chuy Galvan

Sommelier & Educator Titan Wines

9.4

Fuggetaboitit

Fuggetaboitit

Aug 5th, 2015
Perry Riddle

A gorgeous effort that combines great power with profound elegance. An intoxicating nose of wild red fruit and balsamic. After three hours in the decanter and about four layers of flavors it finally settled into a terrific place: sappy strawberry pie with cloves and tinges of menthol. Still a baby of course

A gorgeous effort that combines great power with profound elegance. An intoxicating nose of wild red fruit and balsamic. After three hours in the decanter and about four layers of flavors it finally settled into a terrific place: sappy strawberry pie with cloves and tinges of menthol. Still a baby of course

May 21st, 2015
Paul Mason

Good acid and fruit will improve over the next 5-10 years.

Good acid and fruit will improve over the next 5-10 years.

Apr 27th, 2015