Prunotto (Antinori)
Prunotto Dolcetto d'Alba 2023
| Denomination | Dolcetto d'Alba DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Dolcetto |
| Aging | Malolactic fermentation is completed by mid-December after ageing in stainless steel tanks for several months. The wine is bottled in spring. |
Description
Dolcetto is a historical wine from Piedmont’s long-established winemaking traditions. Ageing occurs in steel vats to bring out the full expression of aromas and flavours characteristic of this grape variety.
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 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 Dolcetto d'Alba 2023 |
|---|---|
| Type | Red still |
| Denomination | Dolcetto d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Dolcetto |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto (Antinori) |
| Story | Dolcetto is a historical wine from Piedmont’s long-established winemaking traditions. Ageing occurs in steel vats to bring out the full expression of aromas and flavours characteristic of this grape variety. |
| Origin | Alba (Cuneo). |
| Soil composition | Mixed with sand and clay of the Miocene era. |
| Harvest | Once at the winery, grapes are destemmed and crushed. |
| Fermentation temperature | 27 - 28 °C (80 - 82 ° Fahrenheit) |
| Fermentation | 7 days. |
| Wine making | After harvesting, grapes are destemmed, crushed, and left to macerate on the skins for 7 days at a maximum temperature of 27–28°C. |
| Aging | Malolactic fermentation is completed by mid-December after ageing in stainless steel tanks for several months. The wine is bottled in spring. |
| Allergens | Contains sulphites |
