Harvest and Vinification
Grapes were carefully selected, destemmed and crushed. Maceration on the skins lasted for
approximately 8 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 Barolo 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
Prunotto’s Barolo is garnet red in color with ruby highlights. Complex and generous on the nose
with pleasant aromas of rose petals, red fruit and spicy sensations. The palate is full,
exceptionally well-balanced with sweet, elegant, silky tannins with a persistent, rich finish.