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and the finish seems to be losing fruit and showing more tannin and acidity
Whipping up a BBQ for a celebration
lead pencil shavings
with some upside
Prunotto Barolo Bussia 1964 (Shoulder level) Classic Fine Food and the finish seems toThe 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.