Secondine Barbaresco DOCG - Prunotto

The barrel-aged Secondine Barbaresco from the Piedmont wine-growing region reveals a dense ruby red in the glass. If you tilt the glass slightly, you can see a transition of the wine color towards garnet red at the edges of this barrel-aged wine. When the glass is swirled, this red wine reveals a high level of density and richness, which can be seen in the strong stained glass windows at the edge of the glass. In the glass, this red wine from Prunotto reveals aromas of roses and raspberries, complemented by pepper, licorice and tobacco. The Prunotto Secondine Barbaresco impresses with its elegantly dry taste. It was bottled with just 1 gram of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Taste does not necessarily need a lot of residual sugar. On the tongue, this powerful red wine is characterized by an incredibly velvety texture. The Secondine Barbaresco reveals itself to be fantastically fresh and lively on the palate thanks to its concise fruit acidity. The finale of this mature red wine from the Piedmont wine-growing region is a delight with a remarkable aftertaste.

Vinification of the Secondine Barbaresco from Prunotto

The powerful Secondine Barbaresco from Italy is a single-varietal wine made from the Nebbiolo grape variety. The Secondine Barbaresco is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After being harvested by hand, the grapes are immediately taken to the winery. Here they are sorted and carefully crushed. Fermentation then takes place in small oak barrels at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled.

Wine pairing recommendation for Prunotto Secondine Barbaresco

This Italian red wine is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with cabbage roulades, roast veal liver with apples, onions and balsamic vinegar sauce or leek soup.