Producer >
In 1904 a cooperative Ai Vini delle Langhi was set up by wine growers of the area; this was subsequently taken over and renamed by Alfredo Prunotto in 1923. After another change of ownership, Antinori acquired the estate and have maintained the excellent level of quality sought by Alfredo Prunotto.Prunotto were the first winery to establish the Cru’s concept and is one of the top five estates in Piedmont.
Viticulture >
The vineyards for this Barbera lie in the townships of Barbaresco, Treiso, Alba, and Barolo with soils created by strong marine currents during the Miocene epoch, mixed in composition with sand and clay as the principal elements.
Winemaking >
The grapes were perfectly healthy with excellent balance in all components; sugar levels, acidity
and phenolic compounds. The grapes were destemmed and crushed. Maceration on the skins
lasted 5 to 7 days at a temperature of 28-30 °C (82-86 °F). Malolactic fermentation was
completed mid December. The different lots from different vineyard parcels were blended in
spring and then bottled.
Barbera
14.5
ITALY
6
Cork
Prunotto
Vegan
Vegetarian 
Fact Sheet
