Prunotto
Barbaresco 2019
Other years:
2023| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Approximately 1 year in oak barrels of various capacities; ageing in large oak barrels for about 12 months and subsequently around 10 months in the bottle. |
| Other years | 2023 |
- Origin and grapes: Piedmontese DOCG wine from Nebbiolo grapes from Treiso and Neive
- Aromas: Notes of cherry, raspberry, plum, rose, cinnamon, liquorice and chocolate
- Structured palate: Full and velvety flavour, firm tannins and a persistent finish
- Ageing: Maceration for 10-15 days at 30°C and aged for 12 months in oak barrels
- Pairing: Serve at 16-18°C after 1 hour of decanting; ideal for red meats and game
Description
What type of wine it is
Prunotto’s Barbaresco is a still red wine with a Controlled and Guaranteed Designation of Origin (DOCG) that represents an authentic expression of Piedmont, obtained exclusively from Nebbiolo grapes and aged in large oak casks. To the eye, it presents an intense garnet red colour, introducing a complex olfactory bouquet in which notes of cherry, raspberry and plum blend with hints of rose, cinnamon and liquorice, embellished by nuances of chocolate and forest floor. On the palate, it offers a full and velvety profile, supported by an elegant structure and firm yet refined tannins, which lead towards a long and persistent finish. It is ideal for pairing with main courses of red meat and game.
Where it comes from
This wine originates in the heart of Piedmont, in the Barbaresco territory, from selected vineyards located in the municipalities of Treiso and Neive. The soil, dating back to the Tortonian-Messinian era, is characterised by the so-called Sant’Agata fossil marls, rich in microelements such as manganese, zinc and boron. The geological composition of fine-grained silty marls gives the Nebbiolo its distinctive elegant tannic texture and remarkable gustatory persistence, making it a wine of great balance and depth.
How it is produced
The production process begins with manual harvesting, followed by destemming and crushing. Maceration on the skins lasts from ten to fifteen days at a controlled temperature, allowing for the ideal extraction of colour and aromas. Once malolactic fermentation is concluded by the end of winter, the wine begins its ageing process. This involves a period of about twelve months in large oak casks, aimed at providing softness and harmony. A further rest of ten months follows before Prunotto releases it onto the market.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
3Italian Sommelier Association (AIS) guide
-
2019
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Barbaresco 2019 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Origin | Treiso and Neive (Barbaresco area), Piedmont, Italy |
| Soil composition | Soils dating back to the Tortonian - Messinian period, known as 'Sant'Agata Fossili Marls'. Rich in elements such as manganese, zinc and boron, they are composed of fine particles that tend to form easily erodible laminar layers (silty marls). |
| Fermentation temperature | 30 degrees Celsius |
| Fermentation | Approximately 10–15 days |
| Production technique | Manual harvesting; grapes de-stemmed and crushed; maceration on the skins for approximately 10–15 days (maximum temperature 30 °C); malolactic fermentation completed before the end of winter. |
| Wine making | The selected grapes were destemmed and crushed; maceration lasted approximately 15 days at a maximum temperature of 30 °C; malolactic fermentation was completed before the end of winter. |
| Aging | Approximately 1 year in oak barrels of various capacities; ageing in large oak barrels for about 12 months and subsequently around 10 months in the bottle. |
| Allergens | Contains sulphites |