Prunotto Red Wines
Prunotto Barolo 2010

Prunotto Barolo 2010

Красное Сухое Вино Прунотто Бароло 2010 года

Крепость:  13,5%
Объем:  750мл
Производство:  Италия
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Prunotto Barolo 2010 – пожалуй, самое знаменитое вино Пьемонта, из легендарного винодельческого региона Баролло. Состоит на 100% из Неббиоло. После 2-недельной мацерации с контролируемой температурой и брожения, выдерживается в огромных дубовых бочках не менее 2 лет, потом после бутилирования старение продолжается в подвалах еще год. Вкус идеально сбалансированный, с элегантными умеренными танинами, доминируют яркие тона сухофруктов, смородины и лесных ягод. Послевкусие продолжительное и приятное. Букет насыщенный и выразительный, в нем гармонично сплетены легкие цветочные ноты с пикантными специями.

Grapes: Nebbiolo 100%

Origin & Soil: 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.
Taste: garnet red in color with ample and complex aromas of violets and berry fruit, full and velvety in flavor and very balanced. Its structure and body make it an ideal match for meat and game dishes and for cheese.

Climate Vintage: the 2010 vintage began with a cold and rather snowy winter which delayed the beginning of the vine cycle. The spring and early summer continued with a somewhat cool and rainy climate, with temperatures below seasonal averages and intervals of warmer weather.
At the end of July temperatures dropped once again, but the positive temperature swings between daytime and nighttime assisted in some of the delay in vine growth and development.
Low temperatures in August (together with a selective thinning of the crop) helped maintain a healthy crop in the vineyard despite the abundant rainfall of the period.
The harvest began on September 14th with Arneis and Dolcetto, continued with Barbera on September 20th, and concluded on October 16th with the Bussia vineyard in Barolo.

Vintage: the selected grape bunches were destemmed and pressed. The 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 principally in 50 and 75 hectoliter French oak casks, with a small part aged in 60 gallon oak barrels used once previously. A further twelve month period of bottle aging in the Prunotto cellars preceded commercial release.
Alcohol 13.5° vol.

Бренди Шевалье Наполеон БСОП

Бренди Шевалье Наполеон БСОП

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