E
Emil Great and complex wine, can definitely recommend. Pairs perfectly with ravioli or meat dishes.
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Prunotto has always paired a renowned line of great Langhe and Monferrato classics with a remarkable selection of wines from the area's most representative crus. The Bricco Colma, named after the vineyard of the same name located in the commune of Calliano, in the province of Asti, is made exclusively from albarossa grapes, a variety born in the 1930s from the unusual cross between barbera and nebbiolo.
This wine, vinified in steel, ages for one year in second- and third-passage barriques, followed by 15 months of bottle aging. It is a smooth and enveloping Monferrato, with pleasant tertiary aromas, perfect to accompany a rich dinner.
Tasting Notes: by ruby red color very deep with purple highlights. In the mouth it is enveloping, elegance and complexity are well balanced by the typical acidity of the grape variety. The olfactory impact is dense with black cherry, spices and graphite notes; in the mouth the wine is powerful and fresh.
Pairings: perfect with roast meats, boiled meats and cheeses that are not too mature.
| Name | Piedmont Albarossa 2013 Doc Bricco Colma |
| Type | Still red wine |
| Classification |
DOC Piedmont Albarossa
|
| Year | 2013 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Piedmont |
| Grape varieties | 100% Albarossa |
| Location | Alba (CN) |
| Soil composition | Clayey With widespread sandy veins. |
| Harvest | Sept. 30. |
| Vinification | The grapes, arrived at the winery were very healthy with an excellent balance of all the different components (sugars, acids e polyphenols), were de-stemmed and crushed. The maceration lasted about 10 days at a temperature of 30 °C. |
| Aging | La malolactic fermentation is completed at end March. After bottling, which took place after a year of aging, was followed by a further period of refinement in the bottle. |
| Grade alcohol | 14.00% by volume |
| Pairing | Goes well with roast meats, boiled meats and cheeses that are not too aged. |
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