25%
OFF
Bovio 'Parussi' Barolo 2016
sample imgsample image only

This is a red wine imageBovio 'Parussi' Barolo 2016

$79.87$59.99
 
NOTE: This item is not available for immediate pickup at our store.  loading
Wine Advocate 96
"Here's a blast from the past. This wine has not been produced since the 2004 vintage, so it's a real pleasure to rediscover it today. The Bovio 2016 Barolo Parussi draws its fruit from Castiglione Falletto in a site with southern exposures positioned 230 meters above sea level. This is a true treasure, a wine with beautiful balance and intensity. The aromas are precise and focused with wild berry, dried rose, crushed limestone ... read more
This is a red wine
Item ID: #38806
Size: 750mL (wine)
Closure: Cork

Other Similar Items

Info

Item Description

Wine Advocate 96
"Here's a blast from the past. This wine has not been produced since the 2004 vintage, so it's a real pleasure to rediscover it today. The Bovio 2016 Barolo Parussi draws its fruit from Castiglione Falletto in a site with southern exposures positioned 230 meters above sea level. This is a true treasure, a wine with beautiful balance and intensity. The aromas are precise and focused with wild berry, dried rose, crushed limestone and candied fruit. In the mouth, the wine is velvety and structured, with fine textural impact. A mere 1,900 bottles were released. Bovio's Barolo Parussi, the comeback kid, is another home run from Castiglione Falletto in the classic 2016 vintage."

James Suckling 95
"Beautiful aromas of dried flowers and fresh strawberries with some citrus. Lavender and red roses, too. Full-bodied with really ripe, polished tannins and gorgeous fruit. It is wonderful to taste (even drink) now, but give it time to show what it has. Better after 2022. "

Wine Enthusiast 93
"Aromas of underbrush, leather, camphor and scorched earth slowly take shape in the glass. Full bodied and firmly structured, the solid palate features dried black cherry, orange zest, licorice and clove set against a backbone of assertive, close-grained tannins. Give it time to fully develop. Drink after 2026"

About the Winery

Bovio is a boutique wine estate located in the heart of the Barolo region, in La Morra, run by the third generation of the Bovio family. Originally only a very small operation whose wines were meant to be served in the familys restaurant (still open today as Ristorante Bovio), they have now established themselves as one of the regions reference-point wineries, exported around the world.

Gianfranco Bovio began to look after his father Alessandros holdings in the 1970s, renovating the old cellars and dedicating himself with passion to making wines from their 6.5 hectares of estate vineyards. Now it is the turn of Alessandra and her husband, Marco Boschiazzo, to continue the family tradition with the cooperation of winemaker Matteo Franchi, and Robert Tofan. The operation has expanded some but still remains relatively tiny - a mere 65,000 bottles from eight hectares.

The production includes the two top Barolo crus in their home village of La Morra - Arborina and Gattera - as well as a classic-style Barolo from a blend of Rochettevino and Annunziata (La Morra). These are raised in large casks of both Slavonian and French oak, and then rest in cement tanks for six months prior to bottling. Traditionally the type of oak was selected according to the personality of each cru (French for Arborina, Slavonian for Gattera, etc.), but winemaker Matteo Franchi is now transitioning to Slavonian oak exclusively, as he believes it to be a better fit for the estates traditional aesthetic.

Rounding out their lineup are recent additions of the crus of Rochettevino (La Morra) and Parussi (Castiglione Falletto), a brand-new Barolo Riserva (a blend of Gattera, Parussi, and Arborina), and of course, a classic assortment of representative varietal wines meant for every occasion!

www.boviogianfranco.com

Bovio

View all from Bovio

Questions

No questions posted yet about this item.

Size / Vintage Options

Reviews

Be the first to reivew this item!
Scroll to the top of this page