Barolo Serralunga d'Alba

Fontanafredda Barolo is ideal with rich red meat dishes and medium-ripe or ripe cheeses, it can also make for pleasant after-dinner conversation.

The vineyards are located on medium-high hillside vineyards (300-400m asl) facing south/south-west. The soil is of Miocene-Helvetian origin with a high content of limestone and grey marl alternating with sand. Plant density is 4,400 plants/ha. The grapes are harvested during the first and second decades of October.

The wine is aged for one year in small Allier barriques and two years in 2,000 litres Allier barrels. After a soft clarification, the wine is bottled for a further period of bottle maturation, the length of which depends from the vintage’s characteristics, but never less than 12 months.

The fermentation is traditional: medium-long (15 days) in stainless steel tanks with a floating cap at a controlled temperature (30-31°C). The wine then remains in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

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.