Barbaresco DOCG

Prunotto, founded in 1904 as a cooperative before becoming one of the Langhe's most recognised négociant-estates, has sourced Nebbiolo from the Barbaresco commune for decades — a deliberate counterpoint to its Barolo holdings, where the lighter soils and shorter maceration tradition produce a structurally distinct expression of the same grape.

Barbaresco's vineyards sit at roughly 150–400 metres on the right bank of the Tanaro, where Tortonian marl and Helvetian sandstone — the so-called Sant'Agata fossil marls — deliver wines with more immediate aromatic lift and finer tannin grain than the heavier Serralunga clays across the valley.

The wine undergoes fermentation on Nebbiolo skins followed by aging in large Slavonian oak botti, the traditional Piedmontese vessel that imparts slow micro-oxygenation without dominant wood flavour, preserving the grape's characteristic tar and dried rose character. Malolactic fermentation is standard for the appellation.

Prunotto delivers Barbaresco's structural DNA — the high acidity and grippy tannin of Nebbiolo. Drink from release through 6–8 years for primary fruit alongside developing tertiary complexity.