Producer
Alfredo Prunotto founded his business in 1922, and was one of Piemonte’s most dynamic exporters until his retirement in 1956. The company passed then to Prunotto’s friend Beppe Colla, now a revered winemaker and one of the founding fathers of modern Piemonte. The quality of the top wines goes without saying, but the rest of the range is made with equal aplomb. The style is modern without being exaggerated: freshness of aroma and approachability of structure are viewed as positives, but copious new oak is not. Indeed, the only wines that see the inside of a brand new barrique are the outstanding single vineyard Barberas.
Vineyard
Grapes come from vineyards planted on light coloured soil, rich in calcareous material of marine origin, with a strata . This area is itself part of the warm Nizza sub-zone, which gives the ripest, highest-quality Barbera in the Asti region.
Winery
Upon arrival in the cellars, the grapes were destemmed and crushed. Fermentation took place at 28ºC with a seven-day maceration period. After being run off its skins, the wine completed its fermentation, and its malolactic fermentation as well, before the end of the year. It was then aged for nine months in sixty-gallon oak barrels, second and third-fill, before bottling.
