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Prunotto Fiulot Barbera d'Asti 2003

Barbera from Asti, Piedmont, Italy
  • WE88
0% ABV
  • WS90
  • JS90
  • RP90
  • WS90
  • RP89
  • RP89
  • WS86
  • RP88
  • RP86
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Winemaker Notes

Vivid, ruby red in color with plum and cherry on the nose. Well structured with soft tannins. and a fragrant, vinous character. A perfect match for a variety of dishes from pizza to pasta, light cheeses and white meats.

Critical Acclaim

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WE 88
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Prunotto

Alfredo Prunotto

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Alfredo Prunotto, Asti, Piedmont, Italy
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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.

Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.

Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino, and Dolcetto, which can be bottled varietally or blended into Barbera.

Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.

Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

In the Glass

Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

Perfect Pairings

Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

Sommelier Secret

Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

WBW30016380_2003 Item# 78796