Prunotto (Antinori)
Prunotto Barbaresco Bric Turot 2021
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | At least 12 months in oak barrels of different capacities, followed by further bottle ageing in the company's cellars before marketing. |
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1904
- Oenologist: Gianluca Torrengo
- Bottles produced: 850.000
- Hectares: 55
The Prunotto winery, thanks to the great passion of Alfredo and his wife, soon became famous, exporting its wines all over the world.
In 1956, Alfredo Prunotto retired from the business and sold the company to his friend Beppe Colla, assisted first by Carlo Filiberti and then by his brother Tino Colla, who carried on the winery with the same love.
In 1972, the company expanded and moved to its current premises outside Alba.
In 1989, the Tuscan wine house Antinori took over the company, initially dealing with distribution and then, in 1995, with the retirement of the Colla brothers, also directly with production, maintaining the high quality desired by Alfredo Prunotto. Read more
| Name | Prunotto Barbaresco Bric Turot 2021 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto (Antinori) |
| Origin | Alba (Cuneo) |
| Soil composition | Silty-marly rich in mineral elements such as manganese, zinc, and boron of the Tortonian-Messinian era. |
| Harvest | In early September with Arneis and Moscato grapes, continuing with Dolcetto and Barbera and ending on 30rd of September with Nebbiolo. |
| Fermentation temperature | 30 °C (86 °F) |
| Fermentation | About 15 days. |
| Wine making | Grapes are selected in the vineyard, destemmed and crushed. Maceration lasts about 15 days at a maximum temperature of 30°C. Malolactic fermentation is completed before winter. |
| Aging | At least 12 months in oak barrels of different capacities, followed by further bottle ageing in the company's cellars before marketing. |
| Allergens | Contains sulphites |
