Prunotto
Nizza Costamiole 2022
| Denomination | DOCG Nizza |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Maturation for about 12 months in new French oak barriques (Allier), followed by at least 12 months of bottle ageing before release. |
- Nizza DOCG Riserva 2022: Prunotto, 100% Barbera sourced from Agliano Terme (Piedmont)
- Ageing: 12 months in new Allier French oak barriques followed by 12 months in bottle
- Aromas: plum and cherry with notes of violet, cinnamon, cocoa, leather, vanilla and liquorice
- On the palate: full and enveloping structure, soft yet well-present tannins, long and harmonious finish
- Serving: 18-20°C, decant for 1 hour. Ideal with amatriciana, braised meats and mature cheeses
Description
What kind of wine it is
Prunotto Nizza Costamiòle is a still red wine that enhances the essence of Barbera. With a deep ruby red colour, it reveals on the nose a refined interplay of plum, cherry, violet and vanilla, enriched by hints of cocoa and leather. On the palate, it is enveloping, supported by soft, well-structured tannins and a long, persistent finish. It pairs ideally with rich first courses, braised meats and mature cheeses.
Where it comes from
The grapes come from the Costamiòle vineyard located in Agliano Terme, in the heart of the Nizza denomination in Piedmont. The vines benefit from a southern exposure, ideal for ensuring the perfect ripening of Barbera. The soil is characterised by light-coloured clays mixed with calcareous marl, a geological composition fundamental for giving the wine a high aromatic definition and a solid taste structure.
How it is produced
Once destemmed and crushed, the grapes ferment in contact with the skins at a controlled temperature. Maceration lasts about fifteen days and involves two daily pump-overs to extract colour and aromatic components. After alcoholic fermentation, the wine undergoes malolactic fermentation in new French oak barrels from Allier. This is followed by a twelve-month maturation period in wood and a subsequent ageing of at least one year, aimed at perfectly harmonising the organoleptic profile.
History and Curiosities
Costamiòle by Prunotto represents the excellence of Nizza DOCG Riserva, originating from prestigious south-facing vineyards in Agliano Terme. In these soils of light clays and calcareous marls, the grapes achieve extraordinary intensity. The meticulous vinification and prolonged ageing in small Allier oak barrels give this 2022 vintage an enveloping structure and rare aromatic elegance. Awarded by Robert Parker, this exceptional Piedmontese wine masterfully celebrates the essence of its territory.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 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 Nizza Costamiole 2022 |
|---|---|
| Type | Red still |
| Denomination | Nizza DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Story | History and Curiosities Costamiòle by Prunotto represents the excellence of Nizza DOCG Riserva, originating from prestigious south-facing vineyards in Agliano Terme. In these soils of light clays and calcareous marls, the grapes achieve extraordinary intensity. The meticulous vinification and prolonged ageing in small Allier oak barrels give this 2022 vintage an enveloping structure and rare aromatic elegance. Awarded by Robert Parker, this exceptional Piedmontese wine masterfully celebrates the essence of its territory. |
| Origin | Vigneto Costamiòle, Agliano Terme (AT) |
| Soil composition | Very light-coloured clay, rich in calcareous marl |
| Fermentation temperature | Circa 30 °C |
| Fermentation | Approximately 15 days |
| Production technique | Destemmed and crushed grapes; fermentation on the skins at controlled temperature (up to about 30°C) with maceration for around 15 days and 2 pump-overs per day; malolactic fermentation in new French oak barriques (Allier); ageing for about 12 months in barriques followed by at least 12 months in bottle. |
| Wine making | Upon arrival at the winery, the grapes are destemmed and crushed; fermentation on the skins takes place at a controlled temperature (up to around 30°C) with maceration for about 15 days and two pump-overs per day. Once alcoholic fermentation is complete, the wine is transferred to new French oak barriques (Allier) for malolactic fermentation and aged for about 12 months in barriques, followed by at least 12 months of bottle ageing. |
| Aging | Maturation for about 12 months in new French oak barriques (Allier), followed by at least 12 months of bottle ageing before release. |
| Allergens | Contains sulphites |