You advertise this as Barolo Bussia but it only says Prunotto Barolo? Also I'm interested in the 2007 vintage if you could get it what would it cost?
The selected grapes were destemmed and pressed. Maceration lasted 10 days at a maximum temperature of 30 °C. Malolactic fermentation was carried out before the end of winter.Ageing lasted 24 months in 100 Hl and 50 Hl Slavonian and French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in Prunotto’s cellars before shipping.Alcohol 14% vol.Total Acidity 5.50 g/lDry extract 30.50 g/l