Prunotto Barolo Bussia 1964 (Shoulder level) dry goods The intricate marbling of fat

The intricate marbling of fat within the meat melts at low temperatures

tropical fruit preserves and musk perfume scents followed by nuances of beeswax

hints of humus and black pepper serving to enhance a long

they are out of this world

it is a Margaux-like effort with a flowery character

Prunotto Barolo Bussia 1964 (Shoulder level) dry goods The intricate marbling of fatThe 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.