Prunotto Barbera d'Alba 2021

Prunotto Barbera d'Alba is a vibrant and expressive red wine from Piedmont, Italy. Made from 100% Barbera, it offers aromas of red cherries, blackberries, and violets, with hints of spice and vanilla. The palate is medium-bodied with fresh acidity, soft tannins, and a smooth, fruity finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Barbera
Tastes Like: Comparable to a youthful Pinot Noir, with bright red berries, plum, and violet notes, complemented by refreshing acidity and a smooth finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and marl soils
Aging: Stainless steel and neutral oak
Serving Temperature: 16-18°C

Prunotto is a prestigious winery in Piedmont, known for its dedication to crafting elegant and terroir-driven wines. Their Barbera d'Alba is a classic expression of this vibrant grape variety.

Seafood: Grilled tuna or swordfish with tomato relish.
Poultry: Roast chicken with herbs or turkey meatballs.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Pork tenderloin, beef stew, or lamb chops.

Pecorino: Salty and nutty, complementing the wine's acidity.
Fontina: Mild and creamy, balancing the wine's freshness.
Ricotta Salata: Light and savoury, enhancing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 2 cups tomato passata
• 200g mozzarella, sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves

Instructions:

1. Preheat oven to 180°C. Season eggplant slices with salt and let sit for 30 minutes to remove moisture. Rinse and pat dry.
2. Heat olive oil in a pan and lightly fry the eggplant slices until golden.
3. In a baking dish, layer eggplant, tomato passata, mozzarella, Parmesan, and breadcrumbs.
4. Repeat layers and finish with Parmesan and breadcrumbs on top.
5. Bake for 25–30 minutes until bubbly and golden. Garnish with fresh basil before serving.

Tip: Serve with a side of crusty bread for a complete meal.