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 selected grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of ten days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter. The wine ages for at least 18 months in French oak casks. A further period of bottle ageing in the Prunotto cellars preceded commercial release.
This wine was made using 100% Nebbiolo.
The 2015 Barolo stands on firm ground thanks to the dark and savory qualities that lift heavily from the bouquet. This wine is saturated and rich with dark aromas that are firmly stitched together with spice, licorice and pressed blue flowers. There is power and richness at the deep inner core of this wine. It will unfold and become softer with time (perhaps five years or more).
ABV = 13.5%.
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Here's our video tasting here of the 2016, which was combined with one for a rare Roero DOCG Nebbiolo.
"Notes of spicy cherry, wild berries and purple flowers lift from Chiara Condello’s 2017 Romagna Sangiovese Predappio, followed by hints of white pepper and animal musk. On the palate, silky textures soothe the senses, ushering in ripe red and hints of blue fruit laced with saline-minerals, which create a tactile expression. The finish is long and fresh, revealing a hint of sour melon that mixes with the residual acids to create a sweet and sour effect. While the 2016 might color a little more within the classic lines and last a bit longer in the cellar, this 2017 is perfectly balanced, fruit-forward and ready to give a lot of pleasure". Eric Guido, Vinous.
Chiara Condello is a young winemaker located in the town of Predappio in Emilia-Romagna, specifically Romagna. Chiara owns 7 hectares of land, 4.8 of which are planted to Sangiovese; the rest are split between woods and olive trees. Her family also makes wine in Predappio under their own label called Condè, but Chiara works in her own way, with her own vineyards and own cellar. Her first vintage was 2015, and in short time she’s combined her bright-eyed enthusiasm with a clear vision of what her Sangiovese should be.
Romagna is no stranger to Sangiovese; many ampelographers believe it originates here and not in Tuscany. Predappio is one of twelve villages that give their names to Sangiovese subzones authorized as of the 2011 vintage. It is located in the foothills of the Apennines, and is characterized by a sedimentary soil called spungone, which is relatively young (three million years old, from the Pliocene epoch). It contains abundant, intact shells of marine life, often quite large, and is chunky and porous, held together by a calcareous sandstone 'cement'.
A Romagna Sangiovese with an authorized subzone on the label must be 95% Sangiovese, with lower yields and more stringent ageing requirements compared to a regular Romagna Sangiovese. Chiara’s two wines—a normale (this wine) and a Riserva called Le Lucciole (an emerging superstar wine retailing at ~£60 and on strict allocation) - are both 100% Sangiovese and go above and beyond what is required by the appellation. Farming is organic, making use of cover crops and the occasional application of horse manure. In the cellar, Chiara draws inspiration from the late Giulio Gambelli, often using open-top fermenters with extended maceration (sometimes with whole clusters), and a preference for ageing in large neutral vessels.
This wine: Harvested late September/early October 2017 (earlier than in 2016; crop riper earlier). 100% Sangiovese from three vineyards parcels between 150m and 350m above sea level, with a north/northeast exposure. One is clay-limestone, one is red clay with high spungone content, and the last is clay-limestone with veins of spungone. The vines are approximately 40 years old. The grapes were partially destemmed but not crushed, leaving whole berries intact. Fermentation was spontaneous in small stainless steel tanks (with temperature control), and open-top tronconic wood vats and tonneaux. Macerations lasted 15-25 days. Ageing was for one year in used 3500-litre Slavonian oak botti plus 6 months in bottle. Unfined and unfiltered.
Annual production is just 12,000 bottles.
Exel tasting note: Clear (in that way Sangiovese is), with a bright ruby colour. The Predappio has an intense, seriously fruity nose: classic (and very ripe) red cherries, married with blacker-than-usual fruits for Sangiovese – most notably, blackberries and black cherries. There’s florality and complexity here: hints of violets and rose allied with soft, sweet vanilla tones from the oak. Very balanced in the mouth with silky tannins and beautiful acidity; long and elegant. This is ripe, rich and sumptuous for a Sangiovese, reflecting the warmth of the vineyards. This is thus a more easy-drinking (and ready-to-drink) style of Sangiovese, with acidity and tannins tamed (a little) more than usual, yet lacking neither in complexity or the ability to age (easily five years, and probably ten).
How does the 2017 differ from the 2016? As per Vinous's note at the top of this page, it's softer, easier and more voluptuous (the 2017, that is). 2017 was a very hot vintage throughout Italy. It imposed a challenge on all top-end wine producers in crafting elegant, balanced wines. What the 2017 normale/Predappio lacks in elegance and multi-layered structure, it more than makes up for immediacy and approachability ... and this was already an approachable Sangiovese. It is very more-ish and a highly enjoyable glass of red wine (and that is to undersing its praises). Note that these are not shorthand terms for a wine that is 'too hot' - Chiara has managed to tame the heat and make a very well-balanced and excellent Sangiovese, espeially at this rice-point, but it inherently darker, blacker, riper and softer in nature than the 2016.
ABV = 14.0%.
Established in 1881, Pio Cesare, now run by fifth generation Pio Boffa, was one of the very first producers to believe in the potential and quality of the great wines of Piemonte and to export to the UK. A ceaseless devotion to the individuality of each of the region’s wines informs Pio’s choices in the vineyards and cellar. He applies a ‘minimal intervention’ philosophy to wine making, creating wines that year after year, are ranked among the world’s best wines.
The grapes are sourced exclusively from family owned vineyards in Treiso (Il Bricco, San Stefanetto and Bongiovanni) and in San Rocco Seno d’Elvio (Rocche di Massalupo).
The grapes are hand-harvested, then gently pressed and fermented on the skins for 20 days at 25 to 26°C in stainless steel. 35% of the wine is then aged in mid-toasted French oak (a third new) for 30 months. The remaining 65% spends three years in 20 to 50 hectolitre casks.
This wine is 100% Nebbiolo.
This vintage has extraordinary elegance, complexity and character. Silky and intense bouquet. Full body, great structure, right tannins, incredible aging potential, precise and classic Nebbiolo style. The wine has sweet and very elegant tannins.
Serve with red meat dishes, game or seasonal truffle, mature cheeses.
ABV = 14.0%.