Prunotto - Barbaresco D.O.C.G. - Antinori

Prunotto Barbaresco from the famous House of Antinori's Prunotto Estate in Piemonte. An intense garnet red full-body wine with aromas of red fruit and spicy notes. It is velvety with a persistent finish - an excellent complex classical Barbaresco made solely from Nebbiolo grapes. A beautiful wine with a long life.



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Data sheet

ClassificationBarbaresco D.O.C.G.
Wine styleDry red wine
MaturationMaturation more than 26 months partly in oak barrels.
BouquetComplex with aromas of red fruit and spicy notes.
TasteFull-body and velvety with a persistent finish
Pairs withRed meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C.
Alcohol13,5% vol.
Volume0,75 l.

More info

The Antinori family has been committed to the art of winemaking for over six centuries since 1385 when Giovanni di Piero Antinori became a member, of the “Arte Fiorentina dei Vinattieri”, the Florentine Winemakers’ Guild. All throughout its history, twenty-six generations long, the Antinori family has managed the business directly making innovative and sometimes bold decisions while upholding the utmost respect for traditions and the environment.

The Antinori family first became involved with the Prunotto winery in 1989 initially handling distribution and then in 1994, they took over production upholding the excellent quality standards that Alfredo Prunotto successfully achieved. The winery's production philosophy, always extremely attentive to details and deeply passionate about wine, brought Prunotto and the Antinori family together to face a new challenge: to explore and develop the potential of this new terroir where both local and international varieties can express the area's remarkable territorial identity. The Prunotto estate covers an area of approximately 65 hectares with vineyards in the very best wine producing zones in Piemonte.

The nebbiolo vines for this Barbaresco grow in Treiso and Neive in the Barbaresco zone. The grapes were manually harvested , carefully sorted, destemmed and crushed followed by maceration on the skins for approximately 10 days at a maximum temperature of 30 °C. The wine was aged in large oak barrels of varying capacities to enhance balance and softness.

Longevity 10-15 years


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