Prunotto (Antinori)
Prunotto Barbaresco Bric Turot 2021
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| 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. |
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Pasta
Meat
Game
Cheese
Pork
Producer
Prunotto (Antinori)
From this winery
- Start up year: 1904
- Oenologist: Gianluca Torrengo
- Bottles produced: 1.116.400
- Hectares: 70
The Prunotto estate is located in Alba, the most important city in the Langhe area halfway between Barbaresco and Barolo on the right side of the Tanaro river, on gentle plains surrounded by vineyards in the Langhe and Roero territories. Alba’s surrounding landscapes are captivating. The natural beauty of the gently rolling hills alternate with small sloping valleys covered by rows of meticulously cultivated vineyards.
The Antinori family, charmed by such rich natural beauty, unique vineyards and soils, decided to invest time and energy in this terroir confident that their efforts would make Prunotto what it is today, one of the most important winemaking estates in the Piedmont region. Read more
The Antinori family, charmed by such rich natural beauty, unique vineyards and soils, decided to invest time and energy in this terroir confident that their efforts would make Prunotto what it is today, one of the most important winemaking estates in the Piedmont region. 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 |