Prunotto Barbaresco Classico DOCG 2016

Prunotto Barbaresco Classico DOCG is a refined and expressive red wine from Piedmont, Italy. Made from 100% Nebbiolo, it offers aromas of red cherries, roses, and truffle, with subtle hints of spice and earth. The palate is medium-bodied with firm tannins, vibrant acidity, and a long, complex finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Refined
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a classic Barolo, with red cherry, rose petal, and truffle aromas, finishing with firm tannins and vibrant acidity.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: 18 months in oak
Serving Temperature: 16-18°C

Prunotto is a prestigious winery in Piedmont, Italy, renowned for its dedication to crafting elegant wines that reflect the region's unique terroir. Their Barbaresco Classico showcases the finesse and complexity of Nebbiolo.

Seafood: Grilled salmon or tuna with balsamic glaze.
Poultry: Duck confit or roasted chicken.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Braised short ribs, lamb stew, or veal scaloppine.

Pecorino: Salty and nutty, enhancing the wine's complexity.
Fontina: Creamy and mild, balancing the wine's tannins.
Taleggio: Earthy and savoury, complementing the wine's aromatics.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Braised Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Season short ribs with salt and pepper. Heat olive oil in a pot and sear ribs on all sides.
2. Sauté onion, carrots, and garlic until softened. Deglaze with red wine and reduce slightly.
3. Add beef stock and thyme, then return ribs to the pot. Cover and simmer for 2-3 hours until tender.

Tip: Serve with creamy polenta or buttery mashed potatoes.