Ettore Germano
Barolo Prapò 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After racking and malolactic fermentation, it matures in large oak barrels of 2,000–2,500 litres for 18–24 months, then completes its ageing in bottle for at least 12 months. |
- Name and alcohol content: Barolo DOCG 2020, 14% vol, still red wine
- Grape variety and vineyard: 100% Nebbiolo from Prapò, Serralunga d’Alba, vines aged 40–45 years
- Vinification method: 40–45 days maceration in steel with regular pumping over
- Ageing: 18–24 months in large oak barrels and at least 12 months in bottle
- Aromas and pairings: red and dried fruits, vanilla; ideal with braised meats and cheeses
Description
What kind of wine it is
Barolo Prapò by Ettore Germano is a still red wine that enhances the characteristics of the Nebbiolo grape variety. Visually, it displays a garnet red colour, enriched with delicate orange reflections. The bouquet reveals intense aromas of dried fruit and red berries, embellished with elegant vanilla nuances. On the palate, the entry is full and warm, led by austere tannins that define the structure and perfectly cleanse the mouth. The distinct persistence on the finish makes it ideal for accompanying structured dishes, succulent braised meats and mature cheeses, enhancing their flavours.
Where it comes from
The grapes are grown in Piedmont, in the heart of Serralunga d’Alba. The Prapò vineyard is home to vines over forty years old with a south-east exposure, cultivated using organic and sustainable methods. The calcareous soil, enriched with clay, sand and tuff components, gives the wine a solid identity and a distinctive character. The hilly climate, with harsh winters and hot summers, encourages the slow and steady ripening of the grapes, allowing for a deep and elegant aromatic profile with great territorial precision.
How it is produced
Production begins with a rigorous manual harvest of the grape bunches. The crushed grapes ferment in vertical steel tanks, where they undergo a long maceration on the skins for over a month; during this phase, constant pumping over optimises the extraction of colour and structure. Subsequently, the wine matures in large oak barrels for a period between eighteen and twenty-four months. The process concludes with a targeted bottle ageing, a fundamental stage to harmonise all the taste components and achieve perfect balance.
History and Curiosities
Barolo Prapò by Ettore Germano originates in Serralunga d’Alba, a proud expression of old vines aged 45 years and rooted in calcareous soils. Historically celebrated as the “nectar of kings”, this organic red is made from Nebbiolo grapes hand-picked in mid-October. Under the guidance of oenologist Sergio Germano, the must undergoes a traditional vinification with a long maceration, followed by a slow maturation in large oak barrels. The result is a glass of superb elegance, able to combine the austerity of the land with genuine organic sustainability.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1856
- Oenologist: Sergio Germano
- Bottles produced: 140.000
- Hectares: 20
| Name | Ettore Germano Barolo Prapo 2020 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Ettore Germano |
| Story | History and Curiosities Barolo Prapò by Ettore Germano originates in Serralunga d’Alba, a proud expression of old vines aged 45 years and rooted in calcareous soils. Historically celebrated as the "nectar of kings", this organic red is made from Nebbiolo grapes hand-picked in mid-October. Under the guidance of oenologist Sergio Germano, the must undergoes a traditional vinification with a long maceration, followed by a slow maturation in large oak barrels. The result is a glass of superb elegance, able to combine the austerity of the land with genuine organic sustainability. |
| Origin | Serralunga d'Alba, Cerretta locality (Langhe, Piedmont) |
| Climate | Clima collinare variabile: temperato e rigido d’inverno, caldo e piovoso d’estate |
| Soil composition | Predominantly limestone, with clay and sandy layers; presence of chalk and tuff |
| Harvest | Mid-October |
| Fermentation | Approximately 40–45 days |
| Production technique | Traditional vinification: destemming and crushing, fermentation in stainless steel tanks with long maceration on the skins and ageing in large oak barrels |
| Wine making | The grapes are destemmed and crushed in vertical stainless steel tanks, where alcoholic fermentation takes place with maceration on the skins for about 40–45 days with several daily pump-overs; after racking and malolactic fermentation, the wine is aged in large oak barrels for 18–24 months, then completes its maturation in bottle for at least 12 months. |
| Aging | After racking and malolactic fermentation, it matures in large oak barrels of 2,000–2,500 litres for 18–24 months, then completes its ageing in bottle for at least 12 months. |
| Allergens | Contains sulphites |