Barolo

Ideal with rich red meats; feathered game such as partridge, pheasant, wild duck and pigeon and other slightly gamey birds such as Guinea fowl and quail; hearty braised beef in Barolo; medium –ripe cheeses. It is also perfect after dinner, as a “meditation” wine.

The vineyards are located throughout the growing area of Barolo, which covers eleven villages south of Alba. They are positioned on medium-high hillsides (300-400m asl) with various exposures (except to the north). The soil’s origin is Miocene-Helvetian and Tortonian, which is characteristically packed with limestone and marl. Planting density is 4.500 plants/ha.

Fontanafredda Barolo is kept at least two years in large oak casks (from Slavonia and mid-France), followed by no less then twelve months in the bottle.

Harvest: first-second decade in October. The fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and frequent pumping overs. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and help the malolactic fermentation get underway.

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.