Merkki: Prunotto

Grapes: Nebbiolo 100%
Origin & Soil: The vineyard is about 250 meters (825 feet) above sea level with a south-southwestern exposure and with sandy soils of little depth stratified with layers of gravel and of clayey sands.
Taste: A ruby red of good intensity tending towards garnet. Elegant in aroma with notes of raspberries, roThe Nebbiolo Occhetti, being such a round and elegant wine, is very versatile and a perfect match for hot antipasti, first courses and light meat dishes. Ideal serving temperature 16°C.ses, and liquorice, full and balanced in flavor with a lengthy aftertaste.

Climate Vintage: Both the winter of 2012-2013 and the spring of 2013 were notably damp and cold. Given these climatic conditions, the vines were able to begin their growth and development with good reserves of ground water, but significantly later than other recent vintages.
A further delay in vine growth and development was caused, above and beyond the rains of late May, by a drop in the minimum daily temperatures during this period. Flowering took place twelve days late than the average period of recent years.Bud set was regular in the better-positioned vineyard plots, but a certain percentage of the flowers, in cooler and damper sites, were not fertilized and dropped. From mid-August on, fortunately, sunny days and positive daytime to nighttime temperature swings favored a slow but steady ripening of the grapes. The harvest, which started with the Arneis and Dolcetto grapes on September 16th, began over two weeks later than in 2012. October was characterized by typical fall weather, frequent rainfall which slightly compromised the health and integrity of the grapes, especially the Barbera. After these rains, the human factor, the ability to select the grapes, to harvest only the better bunches, was of fundamental importance, and the resulting wines were quite interesting.

Vintage: The harvest began on October 1st and finished on October 5th. The grapes, once in the cellars, were destemmed and pressed and the period of skin contact lasted ten days at maximum temperatures of 29° centigrade (84 ° Fahrenheit). The malolactic fermentation was completed before the onset of winter.
Aging took place in 27/53 and 77 hectoliter oak casks. The wine was given a further four month period of bottle aging in the Prunotto cellars before commercial release.