Italy | Piedmont | Ettore Germano | Barolo Prapò

Barolo Prapò

VARIETAL
100% Nebbiolo

NOTES
FARMING: Non-certified organic

SOIL: Limestone, Clay, and Sand

VINEYARD: Prapò is a microzone of about 9 hectares that in origin was part of the Bricco (top) part of the Cerretta hill. The soils are a base of limestone with sporadic veins of sandstone, which in the wine expresses warm spices, red mature fruits, and the part of the tannins are evident but well balanced. The winery is situated in this vineyard, as well as 2 hectare of vineyards that permit the production of about 7,000 bottles coming from vines that are around 45 years old.

VINIFICATION: The grapes are hand harvested and transported in small baskets to the winery. Once the grapes arrive they are then de-stemmed and lightly crushed to undergo alcoholic fermentation in vertical steel tanks. The maceration will take place for about 40-45 days with several pump overs happening daily, to encourage extraction of color and tannins. After racking and malo-lactic fermentation, the wine is then placed into botti grandi (large casks) of 2,000 and 2,500 liters, where it will then mature for 18 to 24 months. After this aging the wines will then be ready to be bottled and will rest in bottle for another 12 months before being available to the market.