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Pian Romualdo was first produced in 1961 from Prunotto’s vineyards located in the Monforte D’Alba area. Barbera vines grown here benefit greatly from temperature fluctuation between day and night, allowing Pian Romualdo to develop pronounced freshness, precise aromas and excellent aging potential.

Grapes were destemmed and crushed upon arrival in the cellar. Maceration on the skins lasted for approximately 6 to 7 days at a temperature that did not exceed 29 °C (84 °F). Malolactic fermentation was completed before the onset of winter. The wine was aged for 12 months.

Pian Romualdo is red purple in color with ruby highlights. The nose is generous with notes of ripe black fruit and spices. The palate is full and balanced.