Dolcetto

<p>Mosesco has a ruby red color with purple reflections. The nose is vinous, with fresh hints of violet and cherry. On the palate it is full, balanced, with excellent typicality and an elegant almond finish.</p> <p><strong>SIZE / WEIGHT:</strong> 0,75 l bottles.</p> <p><strong>ORIGIN:</strong> Piedmont.</p> <p><strong>GRAPES:</strong> Dolcetto 100%.</p> <p><strong>SERVING TEMPERATURE:</strong> 16°/18° .</p> <p><strong>STORAGE METHOD:</strong> Cool place away from sunlight.</p> <p><strong>ALCOHOL:</strong> 13.5% vol.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Throughout the meal, it goes well with appetizers and typical first courses of the area such as the classic ravioli del plin.</p> <p><strong>SPECIFIC NOTES:</strong> Contains sulphites</p> <p><strong>PRODUCER:</strong> Prunotto S.r.l. - Location Bussia Soprana, Monforte d'Alba CN.</p> <h3>History of Cantine Prunotto</h3> <p>In 1904, in the council chamber of the municipality of Serralunga, at the presence of the Notary Giacomo Oddero and the young witness Alfredo Prunotto, the Cantina Sociale "Ai Vini delle Langhe" was founded. Among the participants in the deed of incorporation there are personalities who have left a mark in the events of Alba and the municipalities of the Langa and many small producers in the area. The first harvest is that of 1905. Difficult years follow, characterized by an uncertain general economic trend, aggravated by the First World War. In 1922, when the renewal of the Cantina Sociale expired, many members decided not to give their grapes anymore. The vintage, while exceptional, was not abundant. The winery begins to have serious economic problems and is placed in liquidation. At this juncture, the young Alfredo Prunotto met and married Luigina, with whom he decided to take over the "Ai Vini delle Langhe" cooperative winery, giving it his own name. The winery, thanks to the passion of the two spouses, soon became famous and began exporting Barolo and Barbaresco all over the world: first in South America and later in the United States, whose markets opened in those years. Prunotto is one of the few companies to believe in that economic perspective. In 1956, Alfredo Prunotto decided to retire from the business, handing over the company to his wine technician friend Beppe Colla, supported by Carlo Filiberti and later by his brother Tino Colla. Prunotto, in 1961, began to identify particularly valuable typical production areas for the separate vinification of the Crus, such as Barolo Bussia and Barbera d'Alba Pian Romualdo. In 1972, Ugo della Piana, an architect originally from the Langhe, designed the new cellar, which was to be built near Alba where the company's headquarters are still located today. In 1989, the Antinori family began its collaboration with the Prunotto company, initially dealing with distribution and then, in 1994, with the withdrawal of the Colla brothers, also directly with production, maintaining the excellent quality level strongly desired by Alfredo Prunotto. The production philosophy, attentive to every detail, and the great passion for wine, immediately united Prunotto with the Antinori family who, in this area, met a new challenge, a new terroir where to express the great territoriality of native and non-native vines. This project materialized in 1990, when Albiera Antinori, the eldest daughter of the Marquis Piero Antinori, further outlined the personality of the winery, paying particular attention to the vineyards, first among which: the Bussia vineyard, one of the most renowned in the Barolo area , the Costamiòle vineyard in Agliano, for the production of Nizza, and land in Calliano for the study and analysis of new vines such as Albarossa and Syrah. The company carries out studies, research and experiments on the vineyards, without adopting a pre-established formula, with particular attention paid to sustainable agriculture and manual processing. Every year, every harvest, ways and times are evaluated for the best care and management of the vineyard and the production of each individual wine, respecting its characteristics and enhancing its potential.</p>