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 Nebbiolo grapes used to make this Barolo are sourced from different vineyards in the townships of Monforte, Castiglione Falletto, and Serralunga. The hills upon which the vineyards are planted face south and south west at an altitude of approximately 300 metres. The soils were formed during the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - which are particularly rich in calcareous clays and elements such as compressed sandstone.
Winemaking >
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.
Nebbiolo
13.5
ITALY
6
Cork
Prunotto
Vegan
Vegetarian 
Fact Sheet
