Prunotto
Barolo Bussia 2010
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged partly in 50-hl French oak casks and partly in second-fill barriques for 24 months; further bottle ageing for 12 months in the Prunotto cellars before release. |
| Other years | 2016 , 2021 |
- Type: Still red wine Barolo DOCG cru Bussia 2010
- Aroma: Bouquet of ripe fruit, floral and spicy notes with hints of wood
- Taste: Intense, with sweet and enveloping tannins, a very persistent finish
- Vinification: Maceration for 15 days at 30°C and malolactic fermentation
- Ageing: 24 months in wood and 12 in bottle; size 0.75 l, 13.5% vol.
Description
What type of wine it is
Barolo Bussia by Prunotto is a Piedmontese still red wine, the ultimate expression of the famous Barolo Denominazione di Origine Controllata e Garantita. Originating from the prestigious Bussia cru, it is distinguished by a structured and precise profile, offering a deep palate and a finish of great persistence. On the palate, it reveals a sweet and enveloping tannic texture that perfectly balances the richness of the wine. To the eye, it presents an intense garnet red colour with ruby highlights, introducing aromas of ripe fruit harmonised with refined floral and spicy notes, enriched by ageing in oak casks and barriques.
Where it comes from
This wine originates in the Alba territory, in one of the region's most renowned wine-growing areas. The vineyards are situated at an altitude of 350 metres and feature optimal south-facing exposure. The soil, dating back to the Tortonian period, is characterised by fossil Sant’Agata marls, composed of compact calcareous clays alternating with sandy veins.
How it is produced
Production begins with a rigorous selection of grapes in the vineyard, followed by destemming and crushing phases. Maceration continues for about fifteen days at a controlled temperature, favouring an ideal extraction of the noble components. Once malolactic fermentation is completed by the end of winter, maturation continues for twenty-four months, split between French oak casks and second-passage barriques. To ensure perfect balance, the process concludes with twelve months of bottle ageing in the Prunotto cellars.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
- 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 Barolo Bussia 2010 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2010 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Origin | Alba (Cuneo) |
| Climate | Altitude: 350 m above sea level. Exposure: south. |
| Soil composition | Soils from the Tortonian period (Sant’Agata Fossil Marls). Compact calcareous clays alternating with sandy layers. |
| Fermentation temperature | 30°C (maximum temperature) |
| Fermentation | About 15 days |
| Production technique | Selection of the grapes in the vineyard, destemming and crushing; maceration for approximately 15 days (maximum temperature 30°C) and malolactic fermentation. |
| Wine making | The grapes were selected in the vineyard, destemmed and crushed. Maceration lasted for approximately 15 days at a maximum temperature of 30°C. Malolactic fermentation was completed before the end of winter. |
| Aging | Aged partly in 50-hl French oak casks and partly in second-fill barriques for 24 months; further bottle ageing for 12 months in the Prunotto cellars before release. |
| Allergens | Contains sulphites |