Prunotto
Monferrato Mompertone 2024
| Denomination | DOC Monferrato Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 50% Barbera, 50% Syrah |
| Aging | After malolactic fermentation, the wine was aged for about 12 months in oak barrels. |
- Format and alcohol content: 0.75 l bottle with 14.5% alcohol and natural cork stopper
- Production area: Winery located in Alba between the Barolo and Barbaresco regions
- Grape composition: 50% Barbera and 50% Syrah for a fruity and spicy profile
- Vinification process: 7-day maceration at 28–30 °C followed by 12 months in wooden barrels
- Organoleptic characteristics: Notes of plum, cherry and coffee; suitable for accompanying red meats and cheeses
Description
What kind of wine it is
Mompertone Prunotto is a still red wine with a Denomination of Controlled Origin. This Piedmontese blend from Monferrato, aged in oak barrels, combines Barbera and Syrah grapes, revealing a deep ruby colour with violet highlights. Its aromatic profile is multifaceted, dominated by notes of plum and cherry that blend with hints of violet, spices, and nuances of coffee. On the palate, it is dense and enveloping, supported by soft tannins that provide a velvety structure and a persistent finish, making it an ideal accompaniment to mature cheeses and braised red meats.
Where it comes from
The roots of this red lie in the heart of Piedmont. The vineyards dedicated to the cultivation of Barbera and Syrah are set in a complex territory, characterised by soils of limestone, clay, and sand. This geological composition encourages the development of a refined phenolic texture and an intense aromatic expression. The Prunotto winery, located in Alba between the Barbaresco and Barolo areas, enhances the vocation of these Piedmontese territories, producing a wine with an elegant and structured profile.
How it is produced
Production begins with the destemming and crushing of the grapes. The must undergoes a skin maceration of about seven days at a controlled temperature, ensuring the ideal extraction of colour and phenolic substances. After completing malolactic fermentation by December to achieve roundness, the wine undergoes ageing in oak barrels for about twelve months. This period in wood allows the structure to evolve gently, enriching the final sip with balanced spicy nuances.
History and Curiosities
The wine is born from the Antinori family's passion for the Langhe region, with Prunotto located in Alba, equidistant from Barbaresco and Barolo. An interesting fact is that the wine was awarded 92 points by James Suckling.
Tasting notes
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: 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 Monferrato Mompertone 2024 |
|---|---|
| Type | Red still |
| Denomination | Monferrato DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Barbera, 50% Syrah |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Story | History and Curiosities The wine is born from the Antinori family's passion for the Langhe region, with Prunotto located in Alba, equidistant from Barbaresco and Barolo. An interesting fact is that the wine was awarded 92 points by James Suckling. |
| Origin | Monferrato, Piedmont, Italy |
| Soil composition | Calcare, argilla e sabbia |
| Fermentation temperature | 28–30 °C |
| Fermentation | Approximately 7 days |
| Production technique | Destemming and crushing of the grapes with maceration at 28–30 °C for about 7 days, malolactic fermentation and ageing in oak barrels |
| Wine making | Upon arrival at the winery, the grapes were destemmed and crushed; maceration took place for about 7 days at 28–30 °C. After malolactic fermentation (completed at the end of December), the wine was aged for approximately 12 months in oak barrels. |
| Aging | After malolactic fermentation, the wine was aged for about 12 months in oak barrels. |
| Total acidity | 5.8 gr/L |
| Residual sugar | 0.3 gr/L |
| Allergens | Contains sulphites |