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This Barbera is delicate and easy to drink, a youthful expression of its fruit and aromas. Occhetti is ruby red with garnet hues, typical of this grape variety. Its nose is elegant, with notes of raspberries that smoothly merge with hints of roses and liquorice. The palate is full and harmonious, with a lengthy tannin-rich finish.
Harvested grapes were destemmed and crushed upon arrival in the cellar. Maceration on the skins took place over 7 days at a maximum temperature of 29 °C (84 °F). Malolactic fermentation was completed before winter. The wine was aged for approximately 18 months and then bottled.
This historic wine from the Prunotto estate has been produced since the 1970s. The soils are characterized by superficial sand, stratified levels of gravel, and layers of clay and limestone, which give the wine elegance and soft tannins.
Alfredo Prunotto founded his business in 1922 and was one of Piemonte’s most dynamic exporters until his retirement in 1956. The company passed then to Prunotto’s friend Beppe Colla, now a revered winemaker and one of the founding fathers of modern Piemonte. His defining moment was the decision in 1961 to bottle single-vineyard, or “cru”, wines from the finest sites – a practice that is now the norm in the region. Those wines were made from boughtin grapes, but in the 1990s the current owners, the Antinoris of Tuscany, extended the Prunotto holdings, including plots in the outstanding Bric Turot and Bussia vineyards. The range of crus was augmented two decades later by Barolo Cerretta and Barbaresco Secondine. Since 2014 there has been a stylistic change and a further uplift in quality: Prunotto now makes some of the purest and most aromatic Nebbiolos in the region, as well as satisfyingly concentrated and deftly balanced Barberas.
