Prunotto – Barolo Cannubi – 1996

Prunotto is one of the most famous names in Langa and not only, we are talking about the early twentieth century when Alfredo Prunotto decided to acquire, together with his wife, the Cantina Sociale giving it its own name. Thanks to their love for their homeland and to their great passion for their work, the young couple quickly became known all over the world for the quality of their wines. In 1956 Alfredo decides to retire from business and he hands over the winery to his friend, Beppe Colla, who immediately starts buying vineyards in the most suited areas for the production of Barolo and Barbera. At the beginning of the nineties the winery was acquired by the Antinori family and nowadays there are more than 50 hectares of vineyards scattered between Langhe and Monferrato, the estate is growing but the style of making wine does not change, keeping the excellent quality level wanted by Alfredo Prunotto. The work in the cellar is based on constant research and experimentation, with the continuous evaluation of the ways and times for the care of the vineyards and for the production of each wine, respecting its characteristics and enhancing its best potential. Prunotto has invested in the qualitative development of the vineyard by using rootstocks and clones which are best suited to each single plot. The most ancient bottle of Langhe bears the writing “Cannubi 1752”. This precious heirloom shows how this cru was already famous even before the advent of Barolo, the prestige of Cannubi has never known disgrace, indeed it has always served to give prestige to the wineries which bought its grapes or, even better, owned small plots of it. The last vintage produced by Prunotto winery was ’96, an amazing, imposing, complex wine. Not just a bottle but a fantastic experience

• Producer: Prunotto
• Name: Barolo Cannubi
• Grape Variety: 100% nebbiolo
• Vintage: 1996
• Alcohol Content: 13,5%
• Bottle Size: 750ml

Productive Notes:Grapes, selected upon arrival at the winery, were destemmed and crushed. Maceration took place in about 8-10 days at a maximum temperature of 30° C (86° F). Malolactic fermentation was completed before the end of winter. The wine was subsequently aged in oak barrels of different capacity for at least 24 months.