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Antinori Wines
Piedmont: A Land to Love
The Prunotto winery is located in the heart of the Langhe hills of Piedmont, home to the famed Barolo and Barbaresco wines. Its family-owned vineyards offer a variety of microclimates and soils, enabling Prunotto to create exemplary expressions of the region's native grapes.
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Featured Wines:
Prunotto Barolo DOCG
Prunotto Barolo DOCG
Extended bottle-aging and the use of oak barrels of various sizes produce a classic Barolo that is enjoyable when young, eminently age-worthy, and hauntingly complex. Prunotto Barolo is garnet-red in color with ample and complex aromas of violets and berry fruit. It is an ideal match for meat and game dishes and for cheese.
100% Nebbiolo
Prunotto Bussia Barolo DOCG
Prunotto Bussia Barolo DOCG
This single-vineyard Barolo has been made since 1961, making it the first Barolo cru. It is vinified at the newly-opened Prunotto winery in Bussia, using exclusively estate fruit from this famed cru located in the Monforte area of Barolo.
Sought by collectors and made for cellaring, this complex wine exhibits powerful flavors with supple and ample tannins and a long finish and aftertaste.
100% Nebbiolo
Inside Antinori:
Prunotto, in the Heart of Piedmont
Prunotto is located in Alba, Italy, between the towns of Barolo and Barbaresco. It was founded by Alfredo Prunotto in 1904 and acquired by the Antinori family almost 30 years ago. Today, Prunotto includes estate-owned vineyards in Piedmont's most important viticultural areas. In addition to acquiring the land, the Antinori family has improved the quality of the vineyards by meticulously tailoring rootstock and clones to the unique attributes of each plot of land.
Prunetto's hometown is also the source of the famous white truffles of Alba. For a few weeks in October and November, foragers and their specially-trained dogs search the area's hillsides for these treasured fungi.
Prunotto, in the Heart of Piedmont
Featured Recipe:
Pepper Crusted New York Steak with Truffle Vinaigrette
4 10-ounce New York Steaks
Sea salt, to taste
2 Tbs. coarsely ground black pepper
2 Tbs. olive oil
Wild Mushroom-Truffle Vinaigrette, recipe follows
Season steaks with salt and coarsely ground black pepper. Heat oil in a heavy skillet over medium-high heat; add steaks and cook to desired doneness. Let steaks rest for a couple of minutes. Serve steaks topped with the vinaigrette.
Wild Mushroom-Truffle Vinaigrette
8 oz. fresh mushrooms- morels, chanterelle, shiitake, Portobello, etc.
4 Tbs. olive oil, divided
1 cup sliced shallots
1 cup dry red wine
2 tsp. balsamic vinegar
½ cup extra virgin olive oil
1-2 tsp black or white truffle oil
1 Tbs. fresh thyme, chopped
Sea salt
Sauté mushrooms in 2 tablespoons of the olive oil until cooked and liquid evaporates; set aside. Sauté shallots in 2 tablespoons olive oil until nicely caramelized, add wine and reduce to 2 tablespoons, set aside to cool.
Place shallot mixture in a bowl; whisk in balsamic vinegar, remaining extra virgin olive oil and the truffle oil. Stir in mushrooms and thyme; season with salt. Let vinaigrette stand at room temperature for up to 2 hours.
Wine Recommendation:
Prunotto Barolo or Bussia Barolo
Pepper Crusted New York Steak with Truffle Vinaigrette
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