"Bric Turot is intensely garnet red in color, lively and bright. The nose expresses intense notes of violets and rose petals accompanied by hints of jam, mountain hay and spicy sensations. The enveloping palate is full bodied, harmonious, and velvety revealing intense balsamic notes. Flavors and aromas linger on the persistent finish."
Prunotto was founded as a cooperative ('Ai Vini delle Langhe') in 1904, and after WWI, one of its members, Alfredo Prunotto, took over. On retirement, he sold the company to the Colla brothers who were the first to map out single vineyards in the Langhe area, releasing Barbera Pian Romualdo and Barolo Bussia in 1961.
Antinori got involved in 1989, starting a plan of vineyard acquisition in the heart of various appellations. Pian Romualdo was first produced in 1961 from Prunotto’s vineyards located in the Monforte D’Alba area. Barbera vines grown here benefit greatly from temperature fluctuation between day and night, allowing Pian Romualdo to develop pronounced freshness, characteristic aromas and an excellent ageing potential.
Bric Turot is one of Prunotto’s historic vineyards. This elegant and pleasant Barbaresco is the result of a combination of factors: the vineyards’ diversified exposure due to the shape of the 'bricco' (‘the summit of a hill’ in local dialect), a specific clonal selection, and ageing in barrels of different capacities.
The 2020 winter season began with mild temperatures and limited precipitation without any particularly critical weather events. The first half of spring was relatively dry and sunny that led to early and even vegetative growth. The months of May and June brought a considerable number of rainy days that slowed down vine development, losing the head start achieved in spring. These climatic conditions provided beneficial groundwater reserves and, together with moderate summer temperatures, prevented water stress in the vineyards. Regular cluster thinning adjusted the crop load per vine to encourage the accumulation of optimal sugar levels. Excellent climatic conditions persisted throughout September with significant fluctuations between day and night temperatures that guaranteed an ideal ripening phase. Harvesting began on September 27th and was completed on October 6th.
