Merkki: Prunotto

Grapes: 60% Barbera - 40% Syrah
Origin & Soil: the Mompertone vineyard in the township of Calliano (province of Asti) with a clayey soil veined with sand.
Taste: deep ruby red in color with purple highlights, richly fruity aromas of plums and cherries with notes of violets, coffee, and spices. The palate is ample, dense, full with soft tannins, elegant and long. It is an excellent match with meat dishes, pot-au-feu, and fresh cheeses.

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: picking began on September 20th. The harvested grapes were extremely healthy and with a fine balance of the various components (sugar, acidity, and polyphenols). The grapes were destemmed and pressed and the Barbera grapes fermented for nine days on their skins at temperatures between 28° and 30° centigrade (82°-86° Fahrenheit). The Syrah was fermented for approximately ten days with temperatures which peaked at 31° centigrade (88° centigrade). After the malolactic fermentation, which was completed by the end of December, the two wines were blended and 60% aged for ten months in French Allier oak casks. The remaining 40% was aged, for ten months as well, in 60 gallon oak barrels used once or twice previously.