Prunotto
 
Alfredo Prunotto, along with Beppe Colla, was responsible for some incredible good wines in the past. With the sale of Prunotto to Antinori in 1996 there was justifiable concern that the Baolo community had lost a star. While I was unable to try the Crus on my visit to Prunotto I did try their base bottling for 2010 and like the past several vintages I was duly impressed by the quality here. You could do far worse than this wine and truth be told if I were to teach a class about the varietals of Piedmont I would really have to consider including the wines of Prunotto. their are very well made, clean and precise, and show classic varietal character. 
 
 
Monforte, Castiglione, Serralunga, from different vineyards
 
Deep and slightly astringent on the nose, tight with fresh leather, sweet herbal nuance, rhubarb and wild strawberry fruit. Cool and compressed on entry, tight on the palate but well balanced with fine early acids in the mouth highlighting an almost watermelon rind freshness. The tannins are classic but well managed, clean and fresh through the finish which is long with a nice mineral note, menthol, and sliced sour cherry flavors.This is elegant and showing terrific balance but tight, the tannins are fabulous on the finish very 2010, there are lots of them but they are so very ripe and almost sweet. 90pts
 
Pio Cesare
 
Pio Cesare is a large producer who pride themselves on both preserving traditions, as is the case with their base barolo, and venturing out with more modern interpretations of Piedmontese classics, such as with their Ornato. This however is a modest change since the wines in general have remained firmly traditional and represent a style more typical of 1970 than 2010. 
 
 
50% Ornato, 70% aged in botte
 
Tight on the nose with floral aromas, a hint of wood spice, the sweet savoriness of fruitcake and dates and a bit of candied orange and lime rind. Showing a fair amount of power up front and fairly fruity in the classic dried fruit way, this has round ripe tannins and nice acidic cut on the palate. There’s good complexity on the palate finishing a touch dull perhaps and with tannins that are a touch dry, leathery, and very classic style, this does retain fine wild cherry fruit, rosehips, and vitamin flavor. growing in the glass and gaining some menthol freshness, this remains a bit tough though it seems to have the stuffing to evolve well. 88pts