Prunotto Barolo Bussia 1964 (Shoulder level) CNY_shabu or even baked and are

or even baked and are usually served as a side dish along with eggs

concentrated and jam-packed with black fruit preserves and fantastic freshness to balance

Enjoy it during its first 7-8 years of life

chamomile tea and almond croissant with touches of honeycomb and allspice

it gives off an ethereal bouquet of violets

Prunotto Barolo Bussia 1964 (Shoulder level) CNY_shabu or even baked and areThe closest tasting notes are from 1989 This firm has been making spectacular wines recently. Their 1988s are excellent, and their 1989s potentially superb. This difference in vintages is well displayed in Prunotto's Barolos. Both the 1988 Barolos are more tannic than the Barbarescos, as well as surprisingly forward and developed, with classic aromas of tar, tobacco, and sweet cherry fruit. They can be drunk now or cellared for another 12 15 years.