• SN: 88

    Snooth Editorial Score

    88

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Prunotto Barbera d'Asti Fiulot 2012

Winemaker's Notes:

88 points Antonio Galloni (Vinous): The 2012 Barbera d'Asti Fiulot is a tasty wine to drink now and over the next few years. Floral and red-toned fruits dominate, while the trademark Asti minerality becomes apparent only on the finish. Drink: 2013-2016. (Oct 2013)

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3.72 5 0.5
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Editorial Reviews for Prunotto Barbera d'Asti Fiulot

Snooth User: Gregory Dal Piaz
89065212,799
3.50 5
08/19/2014

Bottling the 2013 now, to be released in 6 weeks Very floral on the nose, which shows a bit of freshly ground coffee and black spice along with a hint of fish sauce, though it remains tight and earthy. Clean fresh and bright in the mouth and displaying absolutely pure fruit, this is very pretty with juicy acids that are very Barbera. This still has enough fruit to buffer the acids but this comes off as somewhat mineral on the palate with a bit of black raspberry fruit emerging on the back end leading to a clean, fresh, fairly long black plummy fruited finish. Fun yet this really shows a nice hint of complexity of fruit on the palate. 88pts


Snooth User: Gregory Dal Piaz
89065212,799
4.00 5
08/19/2014

Nicely floral on the nose with streaks of blue fruit, a whiff of smoke and some ash and tart black currant fruit rounding out the aromas. Round fresh and zesty in the mouth, this shows nice depth on the palate and is almost rustic in an attractive way showing savory complexity and attractive nuance. On the palate the acid really drives the wine with nary a tannin to be found, but they are there, soft grape skin tannins. The finish is all cherry and plum skin, tart and slightly astringent and quite fresh in the mouth with an aromatic hint of blackberry preserves on the finale. Kind of textbook Barbera. 88pts


Member Reviews for Prunotto Barbera d'Asti Fiulot

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Snooth User: 1
46562,641
4.40 5
08/19/2014

Four and a half glasses


External Reviews for Prunotto Barbera d'Asti Fiulot

External Review
Source: Flaschenpost Weinservice GmbH
04/02/2013

Jugendliches Rubinrot mit violen Reflexen; verführerische, frische Noten von roten Früchten, Weichselkirschen und Johannisbeeren. Im Gaumen leichtfüssig und gut gestützt von einer angenehm saftigen Struktur. Jung getrunken macht er am meisten Freude.


External Review
Source: Premium Wine & Spirits
01/28/2014

Bright, dark red. Perfumed aromas of black cherry, violet and bitter chocolate complicated by cranberry and smoke. Juicy, lean and moderately ripe, showing limited complexity and depth of flavor. Finishes with some unabsorbed acidity.


External Review
Source: Premium Wine & Spirits
01/28/2014

Lush and fruity, with black currant, violet and iron flavors, driven by vibrant acidity. Pleasantly astringent on the finish. Drink now.


External Review
Source: WineExpress.com
12/12/2014

Sourced entirely from the Costamiòle vineyard in the township of Agliano with light-colored clays rich in calcareous marl. Barbera grows very well in this terroir showing ripe flavors and bright acidity. The grapes were destemmed and pressed and then fermented on their skins for eight days temperature controlled. Immediately after being run off its skins, 20% of the wine was aged in large Slavonian oak casks were it went through a complete malolactic fermentation before winter. The wine was then aged for several months in stainless steel tanks before bottling in the spring. Antonio Galloni said "The 2012 Barbera d'Asti Fiulot is a tasty wine to drink now and over the next few years. Floral and red-toned fruits dominate, while the trademark Asti minerality becomes apparent only on the finish."



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Tasting Notes:

This red wine from the Piedmont region of Italy has mild tannins and a strong fruity nose. It's best enjoyed young. It pairs well with white meats and pasta.

88 points Antonio Galloni (Vinous): The 2012 Barbera d'Asti Fiulot is a tasty wine to drink now and over the next few years. Floral and red-toned fruits dominate, while the trademark Asti minerality becomes apparent only on the finish. Drink: 2013-2016. (Oct 2013)

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