The grapes were perfectly healthy with excellent balance in all components; sugar levels, acidity and phenolic compounds. The grapes were destemmed and crushed. Maceration on the skins lasted 5 to 7 days at a temperature of 28-30 °C (82-86 °F). Malolactic fermentation was completed mid December. The different lots from different vineyard parcels were blended in spring and then bottled.
Prunotto's Barbera d'Alba is ruby red with purple highlights. Grapey on the nose with fresh floral aromas of roses that blend with hints of ripe fruit and spicy notes. The palate is full and balanced.
In 1904 a co-operative winery called Ai Vino Delle Langhe was founded and a young man who founded a young man who worked there was one Alfred Prunotto. Prunotto took over the estate in 1922, giving it his own name and today it is run under the umbrella of the famous Marchesi Antinori family. Located in Alba the estate tends around 50 hectares of vineyards throughout the Langhe and Monferrato and produces a range of fine wines from the heady Moscato d'Alba to delicious Barbera, Dolcetto and Nebbiolo. A the top end lie a range of single cru wines from Barolo, Barbaresco and the DOC's of Nebbiolo d'Alba, Barbera d'Alba, Dolcetto d'Alba and Barbera d'Asti. Classic Piedmont wines produced with style by the Antinori family.