The Chionetti Quinto Barolo Parussi is made from Nebbiolo grapes cultivated at 200m a.s.l. in the cru vineyard of Parussi, in the municipality of Castiglione Falletto. A medium to long alcoholic fermentation takes place in wooden vats, at moderate temperatures with maceration on the skins for about 20-30 days. The wine then spends time in large un-toasted French oak barrels. The wine does not undergo any filtration or stabilization.
