Wine Cellar has unearthed a parcel of vintage Italian wines, including a fine, mature Barbaresco and two everyday Tuscans at current vintage prices. The cantina of Prunotto began producing wine in Alba, Piedmont in 1904. Owned today by the Antinori…

Wine Cellar has unearthed a parcel of vintage Italian wines, including a fine, mature Barbaresco and two everyday Tuscans at current vintage prices.

The cantina of Prunotto began producing wine in Alba, Piedmont in 1904. Owned today by the Antinori family, they have prime vineyard holdings along with an impressive history of fine wines in the ‘80s and ‘90s. While considered less tannic in nature than Barolo, their more modern-style of Barbaresco still shows powerful tannins and vibrant fruit. Two decades of ageing has compounded their floral complexity and depth and so they are in a great drinking window. As well as the 1999 Prunotto Barbaresco below, we also offer a few bottles of 1998 and 1999 Barolo Bussia, see here.

The mature Tuscan wines from the commune of Gaiole are more straightforward. In the heart of Chianti Classico, Badia a Coltibuono farms organically and is a well-known culinary destination. The wines are solid, offering soft fruit and savoury complexity. Of the wines below, the Chianti Cetamura is deeper and richer than the Cancelli Sangiovese from Tuscany. Browse the full list of mature Coltibuono wines here.

Tasting notes:

Coltibuono, Cancelli Toscana 2005
Cancelli is 70% Sangiovese and 30% Syrah in a plump, juicy red style. Now soft and attractive with perfumed fruit; perfect for casual drinking. – Roland Peens (March 2020)

Coltibuono, Chianti Cetamura 2006
The Chianti Classico is 90% Sangiovese and 10% Canaiolo, offering typical Sangiovese notes of tobacco and red cherries on a medium-bodied frame. This delicious, accessible Chianti has aged into a solid and pleasurable wine. Drink now. – Roland Peens (March 2020)

Prunotto, Barbaresco 1999
From a good vintage, it possesses stylish, attractive and sweet raspberry and cherry fruit mixed with dried herbs and spice box characteristics. Drink now to 2025. – Roland Peens (March 2020)

 

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