# Bric Turot Barbaresco (2010)

- **Producer:** Prunotto
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €50
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, rose, black pepper, liquorice, vanilla, cloves, cedar, chocolate, leather, tobacco, forest floor, mushroom, coffee

## About this wine

Bric Turot is a distinguished single-vineyard Barbaresco produced by the historic Prunotto estate, which has been under the ownership and management of the Marchesi Antinori family since 1994. The vineyard is situated in a natural amphitheater within the Montaribaldi MGA in the municipality of Barbaresco. The name 'Bric Turot' originates from the Piedmontese word 'bricco', meaning the summit of a hill, referencing the plot's prominent geographic peak. This site shares its exceptional Tortonian-Messinian clay-silty marl soils with some of the most famous vineyards in the region, resulting in a wine of remarkable elegance, complexity, and longevity.

## Interesting facts

- Bric Turot translates to 'summit of the hill' in the local Piedmontese dialect, referring to the vineyard's high elevation.
- The Bric Turot vineyard is located just meters away from Angelo Gaja's legendary 'Sor Tildin' vineyard, sharing the same marl soils.
- Prunotto uses an unconventional mix of French and Hungarian oak barriques alongside large casks, rather than traditional Slavonian oak.

## Food pairing

Barbaresco's high acidity and firm, tightly woven tannins require rich, savory dishes with ample protein and fat to soften the wine's structure on the palate. Earthy flavors like mushrooms and truffles mirror the wine's complex tertiary development, while red fruit reductions complement its primary cherry notes.

## Wine making process

The grapes are carefully harvested, destemmed, and crushed upon arrival at the winery. Fermentation and skin contact maceration take place in temperature-controlled stainless steel tanks for approximately 10 days at temperatures kept below 30 degrees Celsius. Following active fermentation, the wine undergoes complete malolactic fermentation before the onset of winter. It is then aged for at least 12 months in an unconventional combination of French and Hungarian oak barriques alongside large French oak casks, rather than traditional Slavonian oak. The wine is matured for an additional 12 months in the bottle prior to commercial release.