Origin & Soil: vineyards in the townships of Barbaresco, Treiso, Alba, and Barolo with soils created by strong marine currents during the Miocene epoch, mixed in composition with sand and clay as the principal elements.
Taste: a ruby red in color with purple highlights, grapey in aroma with floral (roses) and spicy notes from the aging in oak, full and balanced in flavor. A very versatile wine, its roundness and suppleness make it an excellent match with a full range of dishes as, for example, the traditional fried meats and vegetables and the pot-au-feu of Piedmont. It is best drunk at a temperature of 16° centigrade (60° Fahrenheit).
Vintage: the grapes were very healthy and with an excellent balance of all their components (sugars, acidity, and polyphenols). Destemmed and then pressed, the must fermented for approximately ten days on its skins, at temperatures between 28° and 30° centigrade (82°-86° Fahrenheit). The malolactic fermentation finished in mid-December and the wine was aged for approximately 10 months in 27, 53 and 77 hectoliter oak casks. A further four month period of bottle aging in the Prunotto cellars preceded commercial release.
- Characteristics
- Producer info
“When the opportunity arose to create an organization strictly limited to family businesses operating in famous wine producing regions and creating fine wines, we were enthusiastic. The possibility of being able to exchange ideas with other producers and from a family business point of view seemed for us great importance”