2022 Technical Specifications
Grape Varieties 100% Nebbiolo
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 22 September–4 October 2022
Pressing Method Grapes Were Destemmed And Crushed Upon Arrival At The Cellar.
Production Details Fermentation lasted approximately 10 days at no more than 30 °C. The wine matured in oak barrels of varying capacities for at least 12 months, followed by one year in bottle before release.
Tasting Notes Intense garnet with orange hues; red fruit, forest floor, aromatic herbs, floral and spicy impressions; concentrated with elegant tannins, a slightly sweet entry, balance, and a long sapid finish.
2021 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 25 September–11 October 2021
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at no more than 30 °C. The wine matured in oak barrels of varying capacities for about 12 months, followed by one year in bottle before release.
Tasting Notes Intense, lively ruby; wild berries, white pepper, licorice, pine, white mint, and laurel; velvety, harmonious, and elegant with a long persistent finish.
Sources: www.prunotto.it ↗ · Compare this vintage
2020 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 27 September–6 October 2020
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at no more than 30 °C. The wine matured in oak barrels of varying capacities for about 12 months, followed by one year in bottle before release.
Tasting Notes Intense, lively garnet; violets, rose petals, jam, mountain hay, and spice; full-bodied, harmonious, velvety, and balsamic with a persistent finish.
Sources: www.prunotto.it ↗ · Compare this vintage
2019 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 12–19 October 2019
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at no more than 30 °C. The wine matured in oak barrels of varying capacities for about 12 months, followed by one year in bottle before release.
Tasting Notes Intense garnet with dark-ruby highlights; opulent floral notes of violets and roses with raspberries, strawberries, and spice; full-bodied, mellow, balanced, and structured.
Sources: www.prunotto.it ↗ · Compare this vintage
2018 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 28 September–7 October 2018
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at no more than 30 °C. The wine matured in oak barrels of varying capacities for at least 12 months, followed by one year in bottle before release.
Sources: www.prunotto.it ↗ · Compare this vintage
2017 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 14–25 September 2017
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at no more than 30 °C. The wine matured in oak barrels of varying capacities for at least 12 months, followed by one year in bottle before release.
Sources: www.prunotto.it ↗ · Compare this vintage
2016 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 5–12 October 2016
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at a maximum temperature of 30 °C. The wine matured in oak barrels of varying capacities for at least 12 months and then underwent an additional, unspecified period of bottle aging before release.
Tasting Notes Intense garnet with dark-ruby highlights; licorice, small berries, cinnamon, cloves, and violet; rounded, mouth-filling tannins and a long ripe-fruit aftertaste.
Sources: www.prunotto.it ↗ · Compare this vintage
2015 Technical Specifications
Classification Barbaresco DOCG
Region Barbaresco
Harvest Dates 23–26 September 2015
Pressing Method Grapes Were Destemmed And Crushed Immediately Upon Arrival At The Cellar.
Production Details Skin maceration lasted approximately 10 days at a maximum temperature of 30 °C. The wine matured in oak barrels of varying capacities for at least 12 months and then underwent an additional, unspecified period of bottle aging before release.
Tasting Notes Intense garnet with dark-ruby highlights; licorice, small berries, cinnamon, cloves, and violet; rounded, mouth-filling tannins and a long ripe-fruit aftertaste.
Sources: www.prunotto.it ↗ · Compare this vintage
Producer Information
Website
Address
Corso Barolo, 14, 12051 Alba (CN), Italy
Phone
+39 0173 280017
Email
Owner
Marchesi Antinori