Parusso Barolo Mathusalem 2012
Ripe fruit, spices, balsamic and mineral notes.
Ruby red, with garnet reflections.
On the palate is harmonic, the tannins are delicate, with a lovely finish.
Destemming; maceration with skins contact; the alcoholic fermentation occurs spontaneously with its indigenous yeasts without using sulfites with careful maceration and temperature time control. Aging in small oak barrels for 24 months in contact on its indigenous yeasts, in bottle for almost 6 months at controlled temperature of 15°C.
Ideal with delicate meat dishes as filet cooked on griddle.