Red
Prapò
By Ettore Germano, Barolo, Piemonte, Italy
Prapò, the estate's own "Barolo that pampers the palate," comes from about 45-year-old vines on clay, limestone and sandy soil facing southeast, aged 18 to 24 months in large oak barrels and at least 12 more in bottle.
Tasting notes
Garnet red with light orange reflections, it shows an intense nose of dried fruit and red berries, enriched by delicate vanilla notes and a savoury quality linked to the sandy soil. On the palate the entry is warm and full, with pleasant but austere tannins that cleanse the palate; the finish is long and persistent, echoing the same aromas.
Technical details
- Style
- Red
- Denomination
- Barolo DOCG
- Grape
- Nebbiolo
- Cru / vineyard
- Prapò
- Production area
- Serralunga d'Alba, about 330 to 370 metres above sea level
- Soil
- Clay, limestone with sandy layers
- Exposure
- Southeast
- Vineyard planting
- Average vine age about 45 years
- Vinification
- The grapes are destemmed and crushed into upright steel tanks, where alcoholic fermentation takes place with about 40 to 45 days of skin contact, with several daily pump overs to extract colour and tannin. After pressing off and malolactic fermentation, the wine goes into 2,000 to 2,500 litre oak barrels, where it ages for 18 to 24 months. It is then bottled and aged for at least a further 12 months before release.
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