Prunotto (Antinori)
Prunotto Langhe Nebbiolo Occhetti 2022
| Denomination | Langhe DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Ageing takes place for 12 months partly in 70-hectoliter oak casks and partly in third-passage barriques. The wine is aged for further four months in the bottle before marketing. |
Description
A ruby red of good intensity tending towards garnet. Elegant in aroma with raspberries, roses and liquorice notes, full and balanced in flavour with a long aftertaste. The Nebbiolo Occhetti is a round and elegant wine perfect with meals.
Perfume
Color
Taste
Serve at:
16 - 18 °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 Langhe Nebbiolo Occhetti 2022 |
|---|---|
| Type | Red still |
| Denomination | Langhe DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto (Antinori) |
| Origin | Alba (Cuneo) |
| Climate | Altitude: 250 m. a.s.l. Exposure: South, South-West. |
| Soil composition | Sandy soils of little depth stratified with layers of gravel and of clayey sands. |
| Harvest | Between the 1st and 5th of October. |
| Fermentation temperature | 29 °C |
| Wine making | Once in the wine factory, the grapes are destemmed and pressed and the skin contact lasts ten days at a maximum temperature of 29°C. The malolactic fermentation terminates before winter. |
| Aging | Ageing takes place for 12 months partly in 70-hectoliter oak casks and partly in third-passage barriques. The wine is aged for further four months in the bottle before marketing. |
| Allergens | Contains sulphites |
