Barbera Briccotondo

Fontanafredda Barbera is a perfect match for starters, cured meats and fresh and medium mature cheeses.

The vineyards are located on partly estate owned vineyards located on medium-high hillsides (250-300m asl) in the Monferrato and the Langhe. The vineyards lie on calcareous sand-rich marly soil, facing mainly west, south-west. The average yield is 60 hl per hectare.

As soon as the alcoholic fermentation has ended, the wine is racket into concrete tanks for the malolactic fermentation, which is completed by December. The wine is aged partly in new barrels of Allier oak, and partly in large Slavonian oak casks. It stays in wood for around five months and is bottled in late spring following a light clarification with egg whites.

The fermentation takes place in stainless steel tanks for around 6-7 days at a temperature of 23-25° C. During this time, the must is pumped over the cap in order to optimize the extraction of the tannins and colour.

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.