Prunotto Barbaresco

Description

Origin & SoilVineyards in the townships of Barbaresco and Treiso with soils from the Tortonian and Messinian period known as SantAgata fossil marls, rich in elements such as manganese, zinc, and boron. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode silty marls.TasteGarnet red in color, of good tonal intensity, complex in aroma with notes of red fruit and spices, full and velvety on the palate with a long finish and aftertaste. Its structured and full-bodied character make it an excellent match for meat dishes and for cheese. Serve at a temperature of 17 centigrade 62 Fahrenheit.Climate VintageThe 2009 vintage began with a winter of abundant snowfall and with a very rainy early spring. Climatic conditions stabilized in early May, assisting a recovery of the delay in the vine cycle inherited from the first part of the year. A summer of scarce rainfall and with torrid heat, particularly during the second half of August and the first week of September, did not have a negative influence on the ripening of the grapes due to the abundant reserves of water accumulated by the vines during the early months of the vintage. The harvest began during the first days of September with Dolcetto and Barbera, continued with Arneis and Moscato on September 10th, and concluded on October 12th in the Bussia vineyard in Barolo. The quality potential of both the white and red grapes was a notable one with important sugar levels, a fine acidity, and a sizeable contribution of the polyphenols.VintageSelected grape bunches were destemmed and pressed, and the fermentation with skin contact lasted fifteen days at maximum temperatures of 30 centigrade 86 Fahrenheit. The malolactic fermentation was completed before the 0nset of winter. The wine was aged principally in 50 and 75 hectoliter French oak casks, with a small part aged in 60 gallon oak barrels used once previously. A further ten month period of bottle aging in the Prunotto cellars preceded commercial release. – Prunotto