" We don't sell the wine without touching the vine "
Prunotto Barolo 2016
Our Price: $70.00 $58.00
6 bottles with free shipping for: $348.00
12 bottles with free shipping for: $636.00
6 bottles with free shipping for: $348.00
12 bottles with free shipping for: $636.00
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Product Description
Prunotto Barolo is made from 100 percent Nebbiolo.
Prunotto’s Barolo is garnet red in color. The nose is complex and generous with pleasing aromas of rose petals, red fruit and spicy notes. The palate is full, well-balanced with velvety tannins.
Review:
Fragrant and refined, this focused red opens with alluring scents of iris, woodland berry, botanical herb and pipe tobacco. It's vibrant and linear, featuring strawberry compote, raspberry and star anise framed in bright acidity and taut, polished tannins. Drink 2022–2028.
-Wine Enthusiast 93 Points
This is elegant, exuding cherry, plum, eucalyptus and mineral flavors. There is a chalky element in the texture that's clean and drying as this tightens up on the finish, with fine intensity and length. Best from 2023 through 2040. 1,000 cases imported.
Wine Spectator 93 Points
Winery: Prunotto
Cantina Sociale Ai Vini delle Langhe, a winemaking co-op, was incorporated in 1904 in the city council room of Serralunga's Town Hall presided by Mr. Giacomo Oddero, a notary public and a youthful Alfredo Prunotto as a witness. Among those present at the ceremony were prominent citizens who made important contributions to the history of Alba and the surrounding communities, as well as many small local producers. The first harvest took place in 1905. Unfortunately the following years were burdened by an uncertain economic trend worsened by the effects of the First World War.
On the deadline for renewal of the Cantina Social’s by-laws in 1922, many of its members changed their minds and no longer delivered their grapes to the co-op. The vintage was exceptional but was not abundant. The winery began to have serious financial difficulties and was put into liquidation. In the middle of this predicament, Alfredo Prunotto met and married Luigina. Together they decided to take over the Ai Vini delle Langhe co-op and gave it their name. Their dedication and passion soon made the winery famous and it began exporting Barolo and Barbaresco all over the globe: first to South America and then to The United States, two markets that had recently opened to foreign trade. Prunotto was one of the few companies that believed in this commercial strategy.
In 1956, Alfredo Prunotto decided to retire and he sold the company to wine technician and friend Beppe Colla who was assisted by Carlo Filiberti and later by his brother Tino Colla. As early as 1961, the owners of Prunotto began to identify specific production areas, well-know vineyards of excellence, and began single vineyard vinification to produce the very best crus such as Barolo Bussia and Barbera d’Alba Pian Romualdo.In 1972, a new winery was designed by architect Ugo della Piana, a native of this northern area of Piedmont. The winery was built near the city of Alba where Prunotto's main offices are still located today.
The Antinori family first became involved with the Prunotto winery in 1989 initially handling distribution and then in 1994, when the Colla brothers decided to retire, 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. In 1990 this project took shape when Albiera Antinori, Marchese Piero Antinori’s eldest daughter, further defined the winery's personality by concentrating on the vineyards: the first was the Bussia vineyard, one of the most prestigious in the Barolo area followed by Costamiòle in Agliano to produce Nizza, and land in Calliano for research and development for introducing vines new to this area such as Albarossa and Syrah.
A captivating panorama with its beautiful rolling hillsides and small sloping valleys wrapped with rows of vines. A territory that is both fascinating and inviting not only for its natural landscape, distinctive colors and the peace and quiet that prevails but also for its historical heritage and cultural traditions that are part of its unique character. Alba is a charming town with Baroque and Renaissance buildings and a series of medieval towers that were built by the city’s noble families. The entire region, with its vineyards, castles and medieval hamlets, safeguards one of the most important and unique artistic and architectural patrimonies in Piedmont. The estate covers an area of approximately 65 hectares (161 acres) with vineyards in the very best wine producing zones in the region. Careful, attentive vineyard management is the most important fundamental value in winemaking. Only top quality grapes can produce great wines that are able to express the grape variety’s personality and territorial identity.
The winery represents the perfect balance between tradition and innovation using state-of-the-art technology to express and interpret the many nuances of this historic winemaking territory. Prunotto’s vineyards extend over an area of approximately 65 hectares (161 acres) in the territories of The Langhe and Monferrato and are subdivided into smaller parcels of land and single vineyards where great red wines are produced. Respectful of regional traditions, white wines are also crafted such as Moscato d’Asti and Arneis as well as an innovative rosé and two brands of grappa, one from Barolo Bussia and one from Barbera d’Asti Costamiòle. Prunotto conducts studies, research and development and actively carries out experimentation in the vineyards without any pre-planned formulas. Particular attention is given to promoting sustainable agriculture and improving manual techniques. Each year and each harvest are unique and for this reason Prunotto’s winemaking team evaluates the best timing and techniques for vineyard management and for the production of each vintage respecting varietal characteristics while expressing its finest potential. Progress in the cellars is always preceded by developments in the vineyards.
New projects were introduced after detailed soil studies that provided valuable indications for choosing rootstocks and the best clones able to adapt to each parcel, favoring the expression of their vineyard of origin. The most important historical production areas are Bussia, Bussia Vigna Colonnello, Costamiòle, Bansella, Bric Turot, Pian Romualdo and Occhetti. Prunotto’s production philosophy has always been directed towards progress, continuous advancements in our cellars and in aging techniques, a constant challenge to achieve the finest quality. A new winery was built in 1999, adjacent to the historic offices designed by architect Della Piana in the 1970’s, exclusively for vinification and aging. This project was pivotal for expanding and improving the winery's facilities where all stages of production take place. This temperature-controlled facility maintains constant temperatures throughout the year and guarantees perfect storing and aging conditions. For production of Barolo, Barbaresco and Nebbiolo, the older 100-hectoliter Slavonian oak barrels, in use since the 1970's, have been replaced with large Allier and Slavonian oak barrels in 27, 32, 53 and 77 hectoliter sizes, formats that are more suitable to bring out the potential of each individual vineyard and assist each wine to achieve its greatest expression. Over the years, we have also replaced the outdated cement vats with stainless steel tanks that are able to preserve the grapes’ characteristic aromas and fragrances. The new vertical vinification tanks are also stainless steel and are lower in height with a larger diameter allowing for greater contact of the skins with the juice during fermentation.
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Prunotto Barbaresco is made from 100 percent Nebbiolo.
Prunotto’s Barbaresco is produced from vineyards in Treiso and Neive in the Barbaresco area, it’s the elegant expression of Nebbiolo. An aristocratic wine yet accessible and pleasant. It is aged in large oak barrels of varying capacities to enhance balance and softness on the palate.
Review:
Enticing aromas of violet and iris mingle with forest berry and crushed herb in this sleek, savory red. Smooth and elegantly structured, the bright palate shows juicy red cherry, blood orange and star anise alongside taut, polished tannins. It's already enjoyable but also has a youthful vibrance that will carry it for several years or more. Drink through 2027. -Wine Enthusiast 92 Points
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Palladino Barolo Ornato is made from 100 percent Nebbiolo.
VINEYARD: Nebbiolo 100%. Subvarietal: Lampia, Michet.
SOIL COMPOSITION: Calcareous clay.
EXPOSURE: South.
MICROCLIMATE: Fairly temperate.
TOTAL SURFACE AREA: 0,30 ha.
YEALD/Ha: 7.000 kg/ha.
COLOUR: Ruby red with purple and garnet reflections.
AROMA: Balsamic, reminiscence of the soil where the grapes grow.
TASTE: Full-bodied with a slightly bitter aftertaste, excellent structure and good predisposition to ageing.
FOOD AFFINITY: Braised or roasted meats, wild game, seasoned and strong cheeses.
Made with grapes from the Ornate vineyard in Serralunga d'Alba, it has the solid structure that is characteristic of the wines of our region.
With an intense aroma, the characteristic nose has notes of cloves, cinnamon, violets and red cherries. In the mouth, the taste is full and mineral with vigorous tannins and a long finish.
Review:
Ripe berry, dark-spice and camphor aromas are front and center on this fragrant red along with a whiff of iris. Full bodied and juicy, the savory, enveloping palate delivers succulent morello cherry, crushed raspberry, licorice and hints of tobacco. Firm, velvety tannins and fresh acidity provide great structure and balance. Drink 2026–2041.
- Wine Enthusiast 94 Points
Inglenook Rubicon is made from 93% Cabernet Sauvignon 7% Cabernet Franc.
Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."
Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.
2016:
After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.
Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.
Review:
The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.
- Antonio Galloni 97 Points
Prunotto Barbaresco is made from 100 percent Nebbiolo.
Prunotto’s Barbaresco is produced from vineyards in Treiso and Neive in the Barbaresco area, it’s the elegant expression of Nebbiolo. An aristocratic wine yet accessible and pleasant. It is aged in large oak barrels of varying capacities to enhance balance and softness on the palate.
Review:
Enticing aromas of violet and iris mingle with forest berry and crushed herb in this sleek, savory red. Smooth and elegantly structured, the bright palate shows juicy red cherry, blood orange and star anise alongside taut, polished tannins. It's already enjoyable but also has a youthful vibrance that will carry it for several years or more. Drink through 2027. -Wine Enthusiast 92 Points
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
Review:
"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts
Alain Jaume Rasteau Les Valats is made from 90% Grenache, 10% Syrah, planted on clay and stones based soil.
40 Hectoliters / Hectare
Deep red garnet color. Aromas of fresh red berries. On the palate, the richness of the fruit and tannins harmonizes with the roundness of the wine.
The finish is long, with spicy touches and minerals notes. Complete and authentic.
Grapes planted on clay and stones based soil.
Review:
"Notes of wet sandstone, crushed earth and olive lend elegant restraint to crisp black cherry and blackberry here. A blend of 90% Grenache and 10% Syrah, this concentrated wine is marked by savory tones of dried mint and sage. Fine but firm tannins and a mineral freshness accent the finish. It's ready now but should improve through 2030. - ANNA LEE C. IIJIMA"
- Wine Enthusiast (March 2019), 91 pts
"Earth, black olive and plummy fruit combine on the nose of the 2016 Rasteau Les Valats. It's a bit rugged, but in a good way, with savory tannins framing the dark flavors and lingering on the finish. Dark and dusty, it calls out for grilled meat. - Joe Czerwinski"
Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 90 pts
"The 2016 Rasteau Les Valats is another outstanding wine from this team, offering classic Rasteau earthy black fruits, gravelly minerality, and a touch of spice to go with a full-bodied, concentrated, powerful style on the palate. Based on 80% Grenache and 10% each of Syrah and Mourvèdre, it’s a powerful yet balanced 2016 that will keep for 7-8 years."
- Jeb Dunnuck (March 2019), 90 pts
Argot Mosaic Pinot Noir is made from 100 percent Pinot Noir.
Sourced from both high-elevation and valley floor vineyards, located in the cool-climate AVAs of Sonoma Mountain, Bennett Valley and Petaluma Gap. A drama-free growing season allowed for a leisurely harvest of perfectly ripe, healthy fruit. Low-stress, clean ferments, led to an exceptionally pure Pinot Noir, laden with fruit, earth and spice.
Review:
"Medium ruby in color, the 2016 Pinot Noir Mosaic has a pretty nose of pink peppercorn, herbs and dusty earth over a core of savory black fruit and spices. Medium-bodied, it gives good layers of flavors in the mouth with concentrated black fruits and loads of spice, grainy tannins to support and a long, lingering finish. Yum! 600 cases produced.. - Lisa Perrotti-Brown" - Robert Parker's Wine Advocate (Issue #237, June 2018), 92+ pts
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Segries Secret Grange Lirac Rouge is made from 50% Grenache and 50% Syrah.
This is a new wine for Chateau de Segries. 2013 is the first vintage.
The wine is dark and inky.
The aromas are intense and complex. It has fruit flavors of course, Strawberry and Blackberry, but it also have some interesting spice components, garrigue, pepper and licorice.
The finish is long and very pleasant as the tannins are round and well integrated.
La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.
Review:
"The estate’s top wine is the 2016 Lirac Secret de la Grange, a 90-10 blend of Grenache and Syrah that never sees oak. This full-bodied blend is fabulously concentrated and lush, with ripe fruit flavors of raspberries and stone fruits, an intriguing hint of almond paste and a rich, long finish tinged with licorice. It should drink well for up to a decade. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 93 pts
Deep red in color, this wine is silky on the palate, with ripe, jammy fruit and a powerfully long finish that is pleasant and slightly smokey. A rich, age-worthy wine.
Handling: Hand-picked, chilled, destemmed, lightly crushed into bins and tanks Pre-ferment: 0 – 4 day cold soak. Yeast: Inoculated: – various strains. Fermentation: average of 10 days. 15 years old vines.
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