Prunotto Red Blend Monferrato Rosso Mompertone 2006

Winemaker's Notes:

Classification: Monferrato Rosso Vintage: 2006 Grapes: 60% Barbera - 40% Syrah Origin & Soil: Grapes from Mompertone Vineyard, in Calliano. Clayey ground with sandy veins. Taste: Intense ruby red colour with violet reflexes. On the nose, rich in sentor of fruit, above all plum and cherry with vilaceous notes, sentor of spieces and coffee. In the mouth is fascinating, dense, rich in soft tannins, elegant and persistent. It is a perfect match for roast meat, boiled meat, and no too seasoned cheeses. Climate Vintage: After a winter with rigid temperatures and precipitations in the norm a spring without late is frosted continuation, with a warm climate moderated and some rain. From June in then the temperatures, also in some periods to of over of the average they ages, has helped the plant in the various ones makes themselves phoenological. This climatic situation has been extended until the grape harvest with temperatures in the norm, fresh nights much in August and some thunderstorm that restored the water reservoirs of the ground, favouring an ideal maturation of the more premature grapes. The grape harvest is begun the 11th of September. Vinification: The harvest started the 20th September. The grapes arrived in the cellar were very healty, with a good balance of the differnt components ( sugar, acid, polyphenol, were destemmed and pressed. The maceration dures about 9 days, at the temperature of 28/30°C for the Barbera variety. The grapes of Syrah fermented in Austrian wood casks (50Hl) for 10days, at the maximum temperature of 31°C. After the malolatic fermentation, finished in the middle of December, we blend the two different wines. The refinement in wood lasts about 10 months , 60% in French wood cask from Allier and 40% in old barriques. Alcohol 14,00% vol. Total acidity 5,90 g/l Dry Extract 31,10 g/l

Region: Italy » Piemonte » Monferrato
Winery: Prunotto
Color: Red
Varietal: Syrah
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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

Member Reviews for Prunotto Red Blend Monferrato Rosso Mompertone

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Snooth User: jmc7777
39129484
2.50 5
07/24/2013

Two and a half glasses



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Classification: Monferrato Rosso Vintage: 2006 Grapes: 60% Barbera - 40% Syrah Origin & Soil: Grapes from Mompertone Vineyard, in Calliano. Clayey ground with sandy veins. Taste: Intense ruby red colour with violet reflexes. On the nose, rich in sentor of fruit, above all plum and cherry with vilaceous notes, sentor of spieces and coffee. In the mouth is fascinating, dense, rich in soft tannins, elegant and persistent. It is a perfect match for roast meat, boiled meat, and no too seasoned cheeses. Climate Vintage: After a winter with rigid temperatures and precipitations in the norm a spring without late is frosted continuation, with a warm climate moderated and some rain. From June in then the temperatures, also in some periods to of over of the average they ages, has helped the plant in the various ones makes themselves phoenological. This climatic situation has been extended until the grape harvest with temperatures in the norm, fresh nights much in August and some thunderstorm that restored the water reservoirs of the ground, favouring an ideal maturation of the more premature grapes. The grape harvest is begun the 11th of September. Vinification: The harvest started the 20th September. The grapes arrived in the cellar were very healty, with a good balance of the differnt components ( sugar, acid, polyphenol, were destemmed and pressed. The maceration dures about 9 days, at the temperature of 28/30°C for the Barbera variety. The grapes of Syrah fermented in Austrian wood casks (50Hl) for 10days, at the maximum temperature of 31°C. After the malolatic fermentation, finished in the middle of December, we blend the two different wines. The refinement in wood lasts about 10 months , 60% in French wood cask from Allier and 40% in old barriques. Alcohol 14,00% vol. Total acidity 5,90 g/l Dry Extract 31,10 g/l

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