Roero Arneis DOCG Prunotto has a straw yellow color with light greenish reflections. The nose is intense with floral and fruity notes. On the palate it stands out for its good structure supported by a pleasant freshness. Along the finish.
- Process : The grapes, collected in baskets, were softly pressed and the clear must was separated by cold decanting. Fermentation took place at a temperature not exceeding 18 C for about 15 days. Before bottling, the wine was aged in stainless steel tanks at low temperatures for a few months..
- Pairings :Also as an aperitif, it goes well with fish-based appetizers. Try it with sushi and tuna sashimi.
Data sheet
SIZE: 0.75 L bottles.
ORIGIN : Piedmont.
GRAPE : arneis 100%.
SERVICE TEMPERATURE : 8/10.°.
METHOD OF STORAGE : Cool place away from sunlight.
GRADATION: 13% vol.
SPECIFIC NOTES : Contains sulfites
PRODUCER: Prunotto S.r.l. - Location Bussia Soprana, Monforte d'Alba CN.
History Cantine Prunotto
In 1904, in the council chamber of the municipality of Serralunga, in the presence of the Notary Giacomo Oddero and the young witness Alfredo Prunotto, the Social Cellar "Ai Vini delle Langhe" was founded. Among the participants in the deed of incorporation there are people who have left their mark on the events of Alba and the municipalities of Langa and many small producers in the area. The first harvest is that of 1905. Difficult years follow characterized by an uncertain general economic trend, aggravated by the First World War. In 1922, when the renewal of the Social Cellar expired, many members decided not to give their grapes anymore. The vintage, although exceptional, was not abundant. The winery begins to have serious economic problems and is placed in liquidation. At this juncture the young Alfredo Prunotto meets and marries Luigina, with whom he decides to take over the "Ai Vini delle Langhe" Winery, giving it his name. The winery, thanks to the passion of the couple, soon became famous and began exporting Barolo and Barbaresco all over the world: first in South America and later in the United States, whose markets opened in those years. Prunotto is one of the few companies to believe in that economic perspective. In 1956, Alfredo Prunotto decides to retire from the business, selling the company to his winemaker friend Beppe Colla, flanked by Carlo Filiberti and later by his brother Tino Colla. Prunotto, in 1961, begins to identify typical production areas that are particularly valuable for the separate vinification of the Crus, such as Barolo Bussia and Barbera d'Alba Pian Romualdo. In 1972, Ugo della Piana, an architect of Langhe origin, designed the new winery, which will be built near Alba where the company headquarters are still located today. In 1989, the Antinori family began its collaboration with the Prunotto company, initially taking care of the distribution and then, in 1994, with the withdrawal of the Colla brothers, also directly from the production, maintaining the excellent quality level strongly desired by Alfredo Prunotto. The production philosophy, attentive to every detail, and the great passion for wine, immediately unite Prunotto to the Antinori family which, in this area, meets a new challenge, a new terroir where to express the great territoriality of native and non-native vines. This project took shape in 1990, when Albiera Antinori, the eldest daughter of the Marquis Piero Antinori, further outlined the personality of the winery, paying particular attention to the vineyards, first of which: the Bussia vineyard, one of the most renowned in the Barolo area , the Costamiòle vineyard in Agliano, for the production of Nizza, and land in Calliano for the study and analysis of new vines such as Albarossa and Syrah. The company carries out studies, research and experiments on the vineyards, without adopting a pre-established formula, with particular attention paid to sustainable agriculture and manual processing. Every year, every harvest, the methods and times for the best care and management of the vineyard and the production of each individual wine are evaluated, respecting its characteristics and enhancing its potential.