Description / Reviews
"The grapes were perfectly healthy with excellent balance in all components; sugar levels, acidity and phenolic compounds. The grapes were destemmed and crushed. Maceration on the skins lasted 5 to 7 days at a temperature of 28-30 °C (82-86 °F). Malolactic fermentation was completed mid December. The different lots from different vineyard parcels were blended in spring and then bottled. Prunotto’s Barbera D’Alba is a bright ruby red color. The nose is generous with notes of blackberries and cherries. The elegant palate delivers excellent freshness." - Prunotto, Winemaker
