Prunotto Barolo Bussia 1964 (Shoulder level) Short Ribs Boneless Rougie Duck Fat is a

Rougie Duck Fat is a high-quality and versatile ingredient that can be used in a variety of dishes to add flavor and richness

and confit dishes

ikura salmon roe is a delicious and nutritious ingredient that can add a touch of elegance and flavor to a variety of dishes

The 2000 is a lavishly concentrated effort offering aromas of sweet blackberry jam intermixed with acacia flowers

Prunotto Barolo Bussia 1964 (Shoulder level) Short Ribs Boneless Rougie Duck Fat is aThe 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.