Prunotto
Barbaresco Magnum 2023
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | About 1 year in oak barrels of varying capacity. |
- Barbaresco DOCG 2023 Magnum: still red wine Prunotto 1.5 L, 14% vol
- Nebbiolo delle Langhe: Alba grapes grown on mineral-rich Sant’Agata fossil marl
- Vinification: destemming and crushing, 15-day maceration at a maximum temperature of 30°C
- Aged in oak: one year in barrels of varying capacity for a complex structure
- Serving: decant for 1 hour; 92 pts James Suckling; ideal with beef and mature cheeses
Description
What kind of wine it is
Prunotto's Barbaresco is a still red wine that masterfully interprets the elegance of Langhe's Nebbiolo. To the eye, it presents a clear garnet red hue, revealing a complex bouquet dominated by notes of red fruit and intense spicy hints. On the palate, it is full and enveloping, outlining a refined style that lingers in a persistent aftertaste. Its pronounced velvety texture, endorsed by the ninety-two points awarded by James Suckling, makes it ideal for pairing with red meats and mature cheeses, best enjoyed after about an hour of decanting.
Where it comes from
This red wine is born in the heart of Piedmont, within the Barbaresco production area, in vineyards located in the Alba region. The vines sink their roots into soils from the Tortonian-Messinian period, characterised by the Fossil Marls of Sant’Agata, precious lands rich in minerals such as zinc, boron, and manganese. The fine particle composition creates easily erodible layers, forming silty marls that enhance the wine's complexity of flavour. In this geological context, Nebbiolo expresses its full aromatic potential and a profound territorial character.
How it is produced
After careful selection, the grapes are destemmed and crushed. The process involves a skin maceration of fifteen days at a controlled temperature. Once malolactic fermentation is completed before the end of winter, maturation continues for about a year in oak barrels of various sizes. This measured period in wood defines a structured wine with a full-bodied sip, smoothing the tannins to maintain absolute fidelity to the grape's natural qualities and ensuring excellent ageing potential.
History and Curiosities
The Barbaresco DOCG from Prunotto brings out the best in the prestigious Nebbiolo from the Langhe. The grapes, grown on prized fossil marl rich in minerals, give the wine an intense and deep aromatic profile. The expert vinification involves fifteen days of maceration at 30°C, followed by ageing in oak barrels for one year, which shapes its full and velvety palate. Awarded 92 points by James Suckling, this generous Magnum format of 1.5 litres is ideal for enhancing elegant dinners featuring red meats and mature cheeses.
Awards
-
2023
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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 Magnum 2023 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2023 |
| Size | 1,50 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Story | History and Curiosities The Barbaresco DOCG from Prunotto brings out the best in the prestigious Nebbiolo from the Langhe. The grapes, grown on prized fossil marl rich in minerals, give the wine an intense and deep aromatic profile. The expert vinification involves fifteen days of maceration at 30°C, followed by ageing in oak barrels for one year, which shapes its full and velvety palate. Awarded 92 points by James Suckling, this generous Magnum format of 1.5 litres is ideal for enhancing elegant dinners featuring red meats and mature cheeses. |
| Origin | Alba (CN), Langhe, Piemonte |
| Soil composition | Soils dating back to the Tortonian - Messinian period, known as "Fossil S. Agata Marls". Rich in elements such as manganese, zinc, and boron, they are composed of fine particles that tend to form easily erodible laminated layers (silty marls). |
| Fermentation temperature | 30 °C |
| Fermentation | Approximately 15 days |
| Production technique | Destemming and crushing, maceration for about 15 days and ageing in oak barrels |
| Wine making | The selected grapes were destemmed and crushed. Maceration lasted about 15 days at a maximum temperature of 30°C. Malolactic fermentation was completed before the end of winter. |
| Aging | About 1 year in oak barrels of varying capacity. |
| Allergens | Contains sulphites |