Prunotto
Piemonte Albarossa Bricco Colma 2013
Other years:
2015| Denomination | DOC Piemonte Albarossa |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Albarossa |
| Aging | After bottling, which took place after one year of maturation, a further period of bottle ageing followed. |
| Other years | 2015 |
Description
Still red wine from Piedmont DOC, 14% ABV, produced by Prunotto. 100% Albarossa. 0.75 L bottle, 2013 vintage. A wine that celebrates Albarossa, a Piedmontese grape that produces wines of great structure and longevity. Upon arrival at the cellar, the grapes were destemmed and pressed. Maceration took place over approximately 10 days at a temperature of 30°C. Malolactic fermentation was completed at the end of March. Bottling, which took place after a year of maturation, was followed by further bottle aging. The nose stands out for sensations of black cherry, spice, and notes of graphite. Deep ruby red in color with purple highlights. On the palate, it is enveloping: elegance, power, and complexity are well balanced by the grape's typical freshness.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
2 hours
- Start up year: 1904
- Oenologist: Gianluca Torrengo
- Bottles produced: 1.116.400
- Hectares: 70
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 Piemonte Albarossa Bricco Colma 2013 |
|---|---|
| Type | Red still |
| Denomination | Piemonte DOC |
| Vintage | 2013 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Albarossa |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Harvest | On arrival at the winery, the grapes are destemmed and crushed. |
| Wine making | Maceration took place over approximately 10 days at a temperature of 30 °C. Malolactic fermentation was completed at the end of March. |
| Aging | After bottling, which took place after one year of maturation, a further period of bottle ageing followed. |
| Allergens | Contains sulphites |