ettore germano - vino rosso barolo prapò

the grapes are hand-picked into small boxes, destemmed, crushed, and fermented with the skins for about 30 days. After 24 months in large oak barrels (2,000L) and 15 months of aging in the bottle, the wine is ready for release..

garnet red with orange glints; intense aroma of dried fruits, with hints of licorice and red currants. In the mouth the wine is warm and full-bodied, the round tannins leave the mouth clean and with persistent retronasal aromas. Classic traditional Barolo, in other words..

the best accompaniments would be various types of main course, aged cheeses, or dried fruit, for sip ping with friends..

Barolo Prapò


TYPOLOGY: Barolo DOCG, Prapò

AREA: 1.5 hectars

STRUCTURE: 100% Nebbiolo

YEAR OF PLANT: 1967 - 1999 - 2012

PLANTS TO HECTARS: 4.200

EXPOSURE: SE, 350-370 mt. s.l.m.

LAND: limestone

YIELD: 6,5 tons per hectar (2,8 tons per acre)

MEDIUM YEARLY PRODUCTION: 9.000 bottles

HARVEST: around the middle of october FERMENTATION: for 35 days with skins, the wine is then transferred to 20 hl oak barrels and left there to mature for 24 months.

Red