Barbaresco is an intense garnet red in color. The nose is complex with aromas of red fruit and spicy notes. The palate is full and velvety with a persistent finish.
Harvest and Vinification
Grapes were carefully selected, destemmed and crushed. Maceration on the skins lasted for approximately 10 days at a maximum temperature of 30 °C (86 °F). Malolactic fermentation was completed before the end of winter. The wine was aged in oak barrels of varying capacities.
Prunotto’s Barbaresco is produced from vineyards in Treiso and Neive in the Barbaresco area, it’s the elegant expression of Nebbiolo. An aristocratic wine yet accessible and pleasant. It is aged in large oak barrels of varying capacities to enhance balance and softness on the palate.