Prunotto was founded in 1904 by Alfredo Prunotto under the name Ai Vini delle Langhe. In 1989, the Marchesi Antinori family began its collaboration with the Prunotto Company, at first handling distribution and later getting directly involved in the production process, maintaining the excellent level of quality which Alfredo Prunotto had always insisted upon.
This wine comes from vineyards in the townships of Monforte, Castiglione Falletto, and Serralunga. The soils from the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - are particularly rich in calcareous clays and elements such as magnesium and manganese.
The 2011 vintage will long be remembered as a completely atypical. This is due to the extreme swings from one type of climate to another during the various phases of the growing season which characterized it. Normal winter weather was followed by high temperatures in April, which led to an early – two week – start in the growth and development of the vegetation. In the months which followed the climate swung from periods of elevated temperatures to others which were less warm. During the month of August temperatures were above 30° centigrade (86° Fahrenheit) and this warmth, with the assistance of the ample reserves of water in the soil, helped maintain the anticipation of the various phases of the ripening cycle already noted. The harvest, consequently, began twelve days earlier than the usual seasonal averages. The red grapes, in general, gave wines of excellent quality, full, balanced, and very rich in colour.
The selected grape bunches were destemmed and pressed. Fermentation with skin contact lasted a total of fifteen days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter. The wine was aged in 27, 55 and 77 hectoliter oak casks. A further twelve month period of bottle ageing in the Prunotto cellars preceded commercial release.
The Prunotto Barolo is garnet red in colour with ample and complex aromas of violets and berry fruit. It has a full and velvety flavour and is very well balanced. Its structure and body make it an ideal match for meat and game dishes and for cheese.