Secondine Barbaresco DOCG - Prunotto

The barrel-aged Secondine Barbaresco from the Piedmont wine-growing region reveals itself in the glass with a dense ruby red color. When the glass is tilted slightly, at the edges of this barrel-aged wine a transition of the wine’s color towards garnet red can be seen. When swirling the wine glass, this red wine reveals a high density and richness, which is shown in pronounced legs on the inside of the glass. In the glass, this red wine from Prunotto displays aromas of roses and raspberries, complemented by pepper, licorice and tobacco. The Prunotto Secondine Barbaresco delights with its elegantly dry flavor profile. It was bottled with just 1 gram of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this Italian enchants with the finest balance. Flavor does not necessarily need a lot of residual sugar. On the palate, this powerful red wine is characterized by an extraordinarily velvety texture. Thanks to its pronounced fruit acidity, the Secondine Barbaresco reveals itself on the palate as wonderfully fresh and vibrant. The finish of this mature red wine from the Piedmont wine-growing region ultimately thrills with a remarkable length.

Vinification of the Secondine Barbaresco from Prunotto

The powerful Secondine Barbaresco from Italy is a varietal wine made from the Nebbiolo grape variety. The Secondine Barbaresco is an Old World wine in the best sense of the term, as this Italian exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After being hand-harvested, the grapes are immediately brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. Vinification is followed by several months of aging on the fine lees before the wine is finally bottled.

Food recommendation for Prunotto Secondine Barbaresco

This Italian red wine is best enjoyed tempered at 15 - 18°C. It pairs perfectly as an accompanying wine with stuffed cabbage rolls, fried calf’s liver with apples, onions and balsamic sauce, or leek soup.

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