Barbaresco Coste Rubin

Barbaresco Coste Rubin is well suited to any red meat; risotto with porcini; “carne cruda” - raw beef or veal prepared the Piedmontese way - or steak tartare; delicately flavoured offal such as calves liver, kidneys and sweetbreads; medium-ripe cheeses.

The vineyards are located throughout the growing areas of Treiso, Barbaresco and Neive. They are positioned on medium-high hillsides (200-300m asl) mainly facing south/south-west. The soil’s origin is Miocene-Helvetian, which is marl-rich. Planting density is 4.500 plants/ha.

The wine begins to mature in the January following the vintage, in 2,000 and 3,000 litre oak barrels from Allier. After about one year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle.

Harvest: first-second decade in October. As soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using selected yeasts at a temperature of 30-32° C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.

Since 1878 Fontanafredda Estate & Winery located in the heart of Piedmont's Langhe region has been a benchmark for Barolo and Barbera wines that deftly balance deep aromas and concentration of fruit with elegance. Among the prized vineyard sites belonging to Fontanafredda are those in the commune of Serralunga d'Alba a source of some of today's most distinctive and intriguing Barolo wines.