|Composition of the land
||The soils from the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - are particularly rich in calcareous clays and elements such as magnesium and manganese.
||The selected grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of ten days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter.
||At least18 months in French oak casks. A further period of bottle aging in the Prunotto cellars preceded commercial release.
||Its structure and body make it an ideal match for meat and game dishes and for cheese.
||Price Prunotto Barolo 2015 € 30.50