Vineyard and Soil
This Barolo is sourced from vineyards in the townships of Monforte, Castiglione Falletto, and Serralunga.
The soils are characterized by “Santa’Agata fossil marls,” and are particularly rich in clays, magnesium and manganese.
Winemaking
The selected grape bunches were de-stemmed and soft crushed.
The grapes fermented on their skins for 15 days at controlled temperatures.
After alcoholic fermentation, the wine underwent malolactic fermentation which was completed by the end of winter.
The wine was aged for 12 months in French oak, with a small part aged in oak barriques.
After the wine aged in bottle 12 months before release.
Tasting Notes
Prunotto’s Barolo is a deep garnet red in color. The nose is complex and generous with pleasing aromas of rose petals, red fruit and spicy notes. The palate is full, well-balanced with velvety tannins.
Vintage Notes
Winter of the 2017 vintage experienced limited snowfall, while early spring had occasional rain and higher temperatures causing early vine development. A drop in temperatures occurred in April, however the vineyards that produce Barolo were not affected. A period of beautiful weather began in May and continued through summer.
Several isolated rain showers in August provided generous groundwater reserves. In September, temperatures dropped with significant temperature swings between day and night.
In general, this vintage produced lower yields but the grapes were of excellent quality. Harvesting began on September 18th and was completed on September 26th.