• Prunotto Piemonte Albarossa Bricco Colma 2013
  • Prunotto Piemonte Albarossa Bricco Colma 2013
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Prunotto (Antinori) Wines

Prunotto (Antinori)

Prunotto Piemonte Albarossa Bricco Colma 2013

Red still

  • Prunotto Piemonte Albarossa Bricco Colma 2013
  • Prunotto Piemonte Albarossa Bricco Colma 2013
1 2
顯示更多
Prunotto (Antinori) Wines
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品名 Piemonte DOC
酒瓶尺寸 0,75 l
酒精度 14.0% 按體積
产区 Piedmont (Italy)
葡萄品种 100% Albarossa
陈酿 The wine was aged for one year and then bottled. The wine underwent an additional period of aging in the bottle.
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詳細資訊

Profumo

香水

The nose is distinctive with aromas of sour cherries, spices, and notes of graphite.

Colore

顏色

Deep ruby red in color with purple hues.

Gusto

味道

The palate is mouth filling: elegance, power and complexity are well-balanced by freshness, a quality typical of the Albarossa variety.

服務於：

18 - 20 °C.

長壽：

10 - 15 years

醒酒時間：

2 hours

Full Bodied and Very Aged Red Wines

搭配

Meat
Game
Cheese
Matured cheese
Pork

製造商
Prunotto (Antinori)
來自這個酒莊
  • 創業年份: 1904
  • 釀酒師: Gianluca Torrengo
  • 生產的瓶子: 1.116.400
  • 公頃: 70
The Prunotto estate is located in Alba, the most important city in the Langhe area halfway between Barbaresco and Barolo on the right side of the Tanaro river, on gentle plains surrounded by vineyards in the Langhe and Roero territories. Alba’s surrounding landscapes are captivating. The natural beauty of the gently rolling hills alternate with small sloping valleys covered by rows of meticulously cultivated vineyards.

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. 閱讀更多
生產區域: Piedmont
Piedmont
Prunotto (Antinori)

名称 Prunotto Piemonte Albarossa Bricco Colma 2013
类型 Red still
葡萄酒名称 Piemonte DOC
年份 2013
容量 0,75 l
酒精度 14.0% 按體積
葡萄品种 100% Albarossa
国家 Italy
产地 Piedmont
供应商 Prunotto (Antinori)
收获 The grapes were brought to the cellar, destemmed, and crushed.
酿酒工艺 Maceration on the skins lasted for a period of approximately 10 days at a controlled temperature of 30° C (86° F). Malolactic fermentation was completed at the end of March.
陈酿 The wine was aged for one year and then bottled. The wine underwent an additional period of aging in the bottle.