Prunotto Fiulot Barbera d'Asti DOC 2021

Fiulot is an intense, vibrant ruby red color. On the nose it’s vinous and fruity with notes of plums and cherries. Its palate is fragrant and exceptionally pleasant. This Barbera is delicate and easy to drink, a youthful expression of its fruit and aromas.

Type: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Barbera
Tastes Like: Comparable to a youthful Chianti, with red cherries, raspberries, and floral notes, balanced by bright acidity and soft tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel to retain freshness
Serving Temperature: 14-16°C

Prunotto is a historic winery in Piedmont, celebrated for producing wines that express the purity and vibrancy of local grape varieties. The Fiulot Barbera d'Asti is a testament to their commitment to quality and tradition.

Seafood: Grilled tuna steaks or seafood risotto.
Game: Roast quail with rosemary.
Vegetarian: Ratatouille or eggplant parmigiana.
Meat: Pork tenderloin or chicken cacciatore.

Taleggio: Creamy and tangy, enhancing the wine's fruitiness.
Fontina: Soft and savoury, balancing the wine's acidity.
Pecorino: Aged and nutty, complementing the wine's structure.
Australian Parmesan: Sharp and bold, pairing beautifully with the wine's vibrant flavours.

Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 red capsicum, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups tomato passata
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until softened.
2. Add eggplant, zucchini, and capsicum. Cook until slightly tender.
3. Stir in tomato passata, thyme, salt, and pepper. Simmer for 20-25 minutes.
4. Serve warm, garnished with fresh parsley or basil.

Tip: Pair with crusty bread or serve as a side dish to grilled meats.