Prunotto Barbaresco 2009
Nebbiolo from Piedmont, Italy
Garnet red in color, of good tonal intensity, complex in aroma with notes of red fruit and spices, full and velvety on the palate with a long finish and aftertaste. Its structured and full-bodied character make it an excellent match for meat dishes and for cheese. Serve at a temperature of 17° centigrade (62° Fahrenheit)
The Wine Advocate - "The 2009 Barbaresco blossoms on the palate with dried herbs, tobacco, crushed flowers and sweet red berries. The aromas and flavors are those of a warm vintage, yet there is considerable structure underpinning the fruit. Although likely to be a relatively fast-maturing wine, the 2009 should probably be cellared for another year or two to allow the tannins to soften. This is quite impressive for an entry-level Barbaresco. Anticipated maturity: 2014-2021. This is a terrific set of new releases from Prunotto. In particular, this year I was impressed with the quality and consistency of the entry-level offerings. "
James Suckling - "Aromas of peaches, plums and strawberries with hints of flowers. Medium to full body, with hints of cocoa, berry and orange. It builds on the finish. Very subtle and intriguing wine. Drink or hold."
Wine Spectator - "Charming and accessible, this smooth red evokes cherry, herb and underbrush aromas and flavors. Tightens up on the finish, where the muscular tannins take over. Shows good balance overall. Best from 2015 through 2025."
Wine Enthusiast - "This opens with aromas of sweet marzipan and bright forest berry, with subtle tones of ginger, cola and chopped herb filling in the background. It is tight and firmly astringent; drink after 2018."
International Wine Cellar - "Pale amber-red color. Pretty aromas of dried flowers and menthol. Quite closed at present, showing moderately deep juicy red fruit and mint flavors and modest flesh. Finishes with firm, dusty tannins. This very young Barbaresco gained weight with aeration. I'd wait a year or two before pulling the cork."
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Alfredo Prunotto Winery
Following World War II, Alfredo Prunotto and his wife took over and restored an old cooperative winery called "Vini delle Langhe", establishing a new era under the Prunotto name. Prunotto imposed new standards on production, elevating the level of quality and succeeding in exporting his wines to several countries. Prunotto was the first winery to individually select grapes from the finest vineyards and to designate the name of the vineyard (cru) as a symbol of the quality and specific characteristics of the wine.
The Antinori group purchased the winery in 1989 and made great investments towards improvements. The strategic vision brought by Antinori is well represented by the acquisition of prominent vineyards in the most exclusive areas: the Bussia vineyard, acquired in 1990, and the Bric Turot vineyard, bought in 1997, to name two.
Prunotto's desire to control every detail in all phases of production, starting from the vine and ending in the glass has become a distinctive feature of their high quality. The balance between tradition and innovation continues to be a distinctive feature of Prunotto wines. The meticulous care for each bottle is the result of a century of experience, great passion for wine and love for the land of Piedmont. These characteristics made Prunotto a leader in the production of Alba's finest wines. View all Alfredo Prunotto Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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