Barolo is garnet red in color. The nose is complex and generous with pleasing notes of violets and forest undergrowth. On the palate, it is well balanced with velvety tannins.
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 for at least 18 months in oak barrels of varying capacities, allowing the wine to develop great balance.
A traditional Barolo, one of Prunotto’s historic labels, whose first vintage was produced in 1905 from the best grapes of the vineyards in the heart of the Barolo appellation. Aging takes place in large oak barrels of various sizes, further enhancing the extraordinary typicity of Nebbiolo in this region.