Prunotto
Summary
Prunotto, owned by the Antinori family since 1994, cultivates 65 hectares across Piedmont's premier growing areas, focusing on Nebbiolo-based wines from their prized Bussia vineyard in Barolo and Bric Turot in Barbaresco with their distinctive calcareous-clay and bluish-gray marl soils. Their winemaking balances traditional Piedmontese methods with modern techniques, employing hand harvesting with double sorting, gravity-flow systems, and tailored aging regimens that honor regional heritage while refining production methods.
Heritage & Leadership
Prunotto's story began in 1904 when the Ai Vini delle Langhe social winery was established in Alba, Piedmont. In 1922, Alfredo Prunotto and his wife Luigina took over the struggling cooperative, giving the winery its current name. Under their guidance, Prunotto became one of the first Piedmontese producers to export wines internationally. After Alfredo's retirement in 1956, the winery passed to enologist Beppe Colla and his brother Tino, who maintained the quality standards while expanding production.
A significant turning point came in 1994 when the Antinori family, with centuries of winemaking experience in Tuscany, acquired Prunotto. The transition maintained continuity while bringing new resources. Initially, the Antinoris worked alongside the Colla brothers, gradually assuming full control of operations. Today, Albiera Antinori serves as president, with winemaker Gianluca Torrengo overseeing production. The winery operates from its headquarters in Alba, maintaining deep connections to local traditions while implementing modern techniques.
Vineyards & Wines
Prunotto manages 65 hectares of vineyards across Piedmont's premier growing areas. Their holdings include parcels in Barolo DOCG (12 hectares), Barbaresco DOCG (5.5 hectares), and various sites throughout Alba for Barbera and Dolcetto production. The flagship vineyard is the 5-hectare Bussia cru in Monforte d'Alba, acquired in 1990, where Nebbiolo grows in calcareous-clay soils at elevations between 300-400 meters.
In Barbaresco, Prunotto owns the Bric Turot vineyard, characterized by bluish-gray marl soils that impart distinctive minerality to their wines. The portfolio centers on Piedmont's traditional varieties: Nebbiolo comprises 40% of plantings, followed by Barbera (30%), Dolcetto (15%), and smaller percentages of Moscato and international varieties. Vine age varies, with some parcels in Bussia exceeding 50 years. The vineyards follow north/south and east/west exposures depending on the specific site, maximizing sun exposure while maintaining freshness in the grapes.
Philosophy & Practice
Prunotto balances traditional Piedmontese winemaking with modern precision. Harvest is conducted entirely by hand, with grapes sorted twice before fermentation. For their Barolo and Barbaresco, fermentation occurs in temperature-controlled stainless steel tanks, followed by malolactic fermentation. The Barolo Bussia ages for 24 months in Slavonian oak casks, while their standard Barolo sees 18 months in a combination of French oak and larger Slavonian vessels.
The winery employs gravity-flow techniques in their cellar to minimize mechanical intervention. For their Barbera d'Alba Pian Romualdo, fermentation takes place in stainless steel followed by 12 months in French oak barrels. Prunotto practices sustainable viticulture with integrated pest management systems, though they do not hold organic certification. Their approach focuses on expressing terroir through minimal intervention in the cellar, allowing the distinctive characteristics of each vineyard site to emerge in the finished wines. Annual production reaches approximately 750,000 bottles across their range of wines.