Merkki: Prunotto

Grapes: Barbera 100 %
Origin & Soil: the Costamiòle vineyard in the township of Agliano with light-colored clays rich in calcareous marl
Taste: the wine is a vivid and intense ruby red in color with a grapey and fruity (plum and cherry) aroma. Grapes grown on light and loose-textured soils and modern oenological techniques which enable producers to obtain and conserve fruit and freshness combine to make this a wine which is very pleasurable in its youth. For this reason it goes well with simple dishes such as hors d’oeuvres, soups, risotto, and pasta. The wine is most enjoyable at cool 13°-15° centigrade (55°-59° Fahrenheit) temperatures.

Climate Vintage: The 2014 vintage, despite the fact that it was one of the most difficult in terms of the management of the vineyards due to adverse meteorological conditions, gave some pleasurable surprises in terms of the grapes which were fermented thanks to a favorable final phase of the growing season.
An early spring favored a precocious renewal of the vegetative activity of the vines compared to the preceding vintage, but a rainy summer (well above average levels) favored fungal attacks which compromised the quality of the grapes.
Both the month of September and the month of October were unquestionably positive from the climatic point of view, with useful temperature swings between daytime warmth and evening and nighttime coolness, assisting the ripening of the grapes and the completion of their physiological maturity.
Arneis and the Moscato showed sugar levels compared to those of the 2013 vintage along with a well sustained acidity.
For the red grapes, the common factor was the elevated quantity both of coloring material and structuring elements, with wines which were highly colored and vibrant in their acidity.

Vintage: the grapes were destemmed and pressed and then fermented on their skins for eight days at maximum temperatures of 28° centigrade (82° Fahrenheit). Immediately after being run off its skins, 20% of the wine was aged in 77 hecoliter oak casks were it went through a complete malolactic fermentation before winter. The wine was then aged for several months in stainless steel tanks before bottling in the spring.