||The Bric Turot vienyard in the township of Barbaresco.
||The 2010 vintage began with a cold and rather snowy winter which delayed the beginning of the vine cycle. The spring and early summer continued with a somewhat cool and rainy climate, with temperatures below seasonal averages and intervals of warmer weather.
|Composition of the land
||Soils are from the Tortonian-Messinian period known as “Sant’Agathaa fossil marls”, rich in elements such as manganese, zinc, and borium. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode (silty marls).
||The harvest began on September 14th and concluded on October 16th.
||Selected grape bunches were destemmed and pressed. The fermentation on the skins lasted approximately fifteen days at a maximum temperature of 30° centigrade (86° Fahrenheit) and the malolactic fermentation finished before the beginning of winter.
||Aging, principally in 50 hectoliter oak casks and, in small part, in 60 gallon oak barrels used once previously, lasted twelve months and the wine was given an additional twelve months of bottle aging in the Prunotto cellars before commercial release.
||It is an excellent match to meat dishes and to cheese.