• WS: 82

    Wine Spectator Score

    82

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Prunotto Barbera d'Asti Fiulot 2002

Winemaker's Notes:

From vineyard in the Agliano d'Asti area. Sedimentary soil of Pliocenic origin, rich in sand and calcareous clay. Taste: Vivid, ruby red in colour. On the nose, fragrant, with hints of plum and cherry. On the palate it is well structured with soft tannins (typical of the Barbera variety). Both the choice of grapes coming from loose, sandy soil together with modern techniques give this wine a fragrant, vinous character which can be particularly enjoyed when the wine is young. A perfect match for a variety of dishes such as pasta, light cheeses and white meats. Ideal serving temperature is 13/15 °C. The grapes arrived in the cellars were destemmed and pressed, and maceration followed for 5 days at a maximum temperature of 25 °C. The malolactic fermentation was completed before winter and the wine was transferred into stainless steel tanks and bottled in early spring. Alcohol 13 % Total Acidity 5.65 g/l Dry extract 30 g/l

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


From vineyard in the Agliano d'Asti area. Sedimentary soil of Pliocenic origin, rich in sand and calcareous clay. Taste: Vivid, ruby red in colour. On the nose, fragrant, with hints of plum and cherry. On the palate it is well structured with soft tannins (typical of the Barbera variety). Both the choice of grapes coming from loose, sandy soil together with modern techniques give this wine a fragrant, vinous character which can be particularly enjoyed when the wine is young. A perfect match for a variety of dishes such as pasta, light cheeses and white meats. Ideal serving temperature is 13/15 °C. The grapes arrived in the cellars were destemmed and pressed, and maceration followed for 5 days at a maximum temperature of 25 °C. The malolactic fermentation was completed before winter and the wine was transferred into stainless steel tanks and bottled in early spring. Alcohol 13 % Total Acidity 5.65 g/l Dry extract 30 g/l

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