Prapò: the Barolo that caresses the palate
Variety: Nebbiolo
Altitude: About 330/370 m.a.s.l.
Exposure: South East
Average age of vineyards: 45 years
Soil structure: Clay, limestone with layers of sand
Vinificazione
The grapes are destemmed and crushed into vertical stainless steel tanks, where alcoholic fermentation takes place with skin maceration lasting approximately 40–45 days. During this period, several daily pump-overs are carried out to encourage the extraction of colour and tannins. After racking off and completion of malolactic fermentation, the wine is transferred to 2,000–2,500 litre oak casks, where it ages for 18 to 24 months.
After this period, the wine is bottled and further aged for at least 12 months, preparing it for release.
Degustazione
Garnet red with slight orange reflections, it reveals on the nose intense aromas of dried fruit and red fruits, complemented by delicate vanilla notes and a savoury nuance derived from the sandy soils. On the palate the entry is warm and full, with pleasant yet austere tannins that cleanse the palate; the finish is long and persistent, recalling the same aromatic sensations.