Antinori - Prunotto : Barolo 2021

Tasting notes and serving tips for Antinori - Prunotto Barolo 2021

Tasting

Appearance

The wine displays a brilliant ruby color with delicate garnet highlights. At the center of the glass, the ruby intensity holds firm, while toward the rim the hue shifts to a more subtle garnet, with fine violet nuances.

Nose

The nose opens with elegant, precise aromas, dominated by floral notes of rose, violet, and fresh white flowers. These fragrances mingle with red fruits such as tart cherry, wild strawberry, and rosehip. In the background, hints of wild rosemary, green olive, and a distinctive stony minerality emerge. The whole is completed by nuances of undergrowth, dried herbs, and sweet spices evoking pepper and cinnamon.

Palate

The attack is lively and engaging, carried by a crystalline acidity that runs through the entire tasting. The tannic structure stands out for its finesse and multiple layers, both supple and sufficiently present to provide structure and aging potential. The palate reveals deep cherry fruit, blackcurrant, plum, and that mineral expression typical of clay-limestone soils. An elegant, stony quality accompanies the ripe fruit, while impressions of green olive and fresh herbs linger through the finish. The silky texture gradually evolves toward more assertive tannins without ever becoming astringent.

Food and wine pairings

This Antinori Prunotto Barolo 2021 is an ideal match for braised meats such as beef stewed in red wine, roasted game or game in stew, as well as mushroom- and truffle-based dishes. It pairs perfectly with a porcini and truffle risotto, fresh pasta with butter and sage, or aged cheeses such as Parmigiano-Reggiano or Piedmontese Castelmagno.

Serving and cellaring

It is recommended to decant this Antinori Prunotto Barolo 2021 about one hour before serving to allow the aromas to open fully. The ideal serving temperature is between 16 and 18°C. This wine can be enjoyed until around 2043, with an optimal drinking window opening from 2028.

A Piedmont Barolo combining tradition and Italian elegance

The estate

Founded in 1904 as a wine cooperative in Alba, Prunotto gradually established itself as a Piedmontese benchmark, notably under the impetus of Beppe Colla, who in 1961 revolutionized Barolo production by creating the concept of a single-vineyard cru with Bussia. Acquired by the Antinori family in 1989 and reorganized in 1994, the estate is now led by Albiera Antinori, the 26th generation at the head of the group. The estate oversees around 65 to 70 hectares of vineyards on the clay-limestone terroirs of the Langhe and Roero in Piedmont. Prunotto embodies a remarkable balance between Piedmontese tradition and Tuscan innovation, crafting outstanding Barolo and Barbaresco recognized worldwide.

The vineyard

The grapes for this Barolo come from parcels located in the heart of the Barolo appellation, spread across the eleven communes that make up the DOCG area. The vines thrive on clay-limestone soils rich in magnesium and manganese, dating from the Tortonian and Messinian geological eras. These Langhe terroirs offer ideal conditions for the slow, gradual ripening of Nebbiolo, allowing the grape variety to fully express its character and aromatic complexity.

The vintage

The 2021 vintage in Piedmont stands out for exceptional climatic conditions. The mild winter and abundant rainfall, including the last significant snowfall in the Langhe, replenished the soils’ water reserves. A moderate, rainy spring was followed by a stable summer free of extreme heat, encouraging a gradual, balanced ripening. Marked day-night temperature swings during the ripening period enabled the grapes to build phenolic compounds while preserving bright natural acidity. The manual harvest took place between September 29 and October 13, 2021, bringing in grapes at optimal phenolic ripeness.

Winemaking and aging

After a selective manual harvest, the grapes are sorted and then destemmed before being vinified separately by parcel. Traditional fermentation with skin maceration lasts around eight to ten days at a maximum controlled temperature of 30°C. Malolactic fermentation is completed before winter to ensure the wine’s microbiological stability. Aging takes place for at least eighteen months in large oak casks, allowing for carefully managed oxidative maturation without dominant oak influence. This traditional approach preserves the transparency and expression of the terroir in the final Barolo 2021.

Grape variety

100% Nebbiolo.