Origin & Soil: vineyards in the townships of Barbaresco and Treiso with soils from the Tortonian and Messinian period known as “Sant’Agata fossil marls”, rich in elements such as manganese, zinc, and boron. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode (silty marls). 

Taste: garnet red in color, of good tonal intensity, complex in aroma with notes of red fruit and spices, full and velvety on the palate with a long finish and aftertaste. Its structured and full-bodied character make it an excellent match for meat dishes and for cheese. 

Serve at a temperature of 17° C (62° Fahrenheit). 

Vinification: selected grape bunches were destemmed and pressed, and the fermentation with skin contact lasted fifteen days at maximum temperatures of 30° C(86° Fahrenheit). The malolactic fermentation was completed before the 0nset of winter. The wine ages for approximately one year in French oak casks. A further period of bottle ageing in the Prunotto cellars preceded commercial release.