Fontanafredda
Barolo Riserva 2016
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | By law, to be entitled to bear the Riserva label, Barolo must be aged for at least 5 years before being released for consumption. The first 3 years of ageing take place in oak barrels (Slavonian and Allier). The following 2 years, in bottles. |
| Year | 2016 |
| Biologic | Sì |
| Product name | Barolo Riserva 2016 |
| Color | Intense garnet red, with ruby highlights. |
| Perfume | The aroma is clean and intense, with hints of black cherry, tobacco dried mushrooms, spices such as nutmeg and pepper and some balsamic scents reminiscent of resin and mint. |
| Taste | The flavour is warm, soft, with sweet, velvety tannins that combine well with a fresh acid note that helps provide a long finish. |
| Pairings | Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company. |
| Region | Piedmont |
| Country | Italy |
Description
Still red from Piedmont, Barolo Riserva, produced by Fontanafredda. 2016 vintage, 0.75 liter bottle. A Barolo Riserva that enchants with its intense aromas of black cherry, tobacco, dried mushrooms, spices, and balsamic notes. A wine that tells the story of a unique terroir and a centuries-old tradition.
Awards
-
2016
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2016
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2016
4Italian Sommelier Association (AIS) guide
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours
Pairings
- Start up year: 1878
- Oenologist: Giorgio Lavagna
- Bottles produced: 7.000.000
- Hectares: 120
Like all beautiful things, Fontanafredda originates from a love story between the first King of Italy, Vittorio Emanuele II, and Rosa Vercellana.
Producers of Barolo and sumptuous wines of the Langhe, it was the scene of many firsts: they were the first Barolo to go overseas, the first to produce the first Classic Method in 1959, which was to be the forerunner of Alta Langa.
The founding principle of the winery is the concept of community.
Since 2018, Fontanafredda has been cultivating 120 organically certified hectares that are the setting for Italy's first Storytelling Village ('Villaggio Narrante'), which is still home to 12 families of workers who make the village an authentic village, alive and productive.
Fontanafredda is also hospitality, a meeting place where everyone is welcome thanks to its 4-star hospitality.
Today, the company preserves intact the testimonies of its noble past - the hunting lodge, the village, the extensive cellars, the vineyards - but continues to renew itself and experiment, perfecting what nature and history have handed down. For this reason, in the Langhe, where vines and wine bind generations to each other and shape the landscape, Fontanafredda is an essential reference point. The expression of a wine culture that comes from the earth, from the vineyard, and is refined through the work and creativity of people.
In 2021, the Alta Langa DOCG Contessa Rosa Rosé 2014 was named 'Best Sparkling Wine in the World' according to Tastingbook 2021.
In 2022 the BAROLO SERRALUNGA 2018 entered the TOP100 of WINE SPECTATOR in 78th place. Read more
| Name | Fontanafredda Barolo Riserva 2016 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Origin | Serralunga d'Alba, Barolo |
| Climate | Altitude: 300-400 m. a.s.l. Exposure: South/South-West. |
| Soil composition | Rich in clay and calcareous marl with sand. |
| Cultivation system | Guyot |
| Plants per hectare | 4400-5000 |
| Harvest | I-II October |
| Fermentation temperature | 30-31 °C |
| Fermentation | 12 5 days. |
| Wine making | Fermentation is traditional, carried out in stainless steel vats for 12 5 days at a controlled temperature. This is followed by a "submerged cap" soaking of the wine on the skins for a further 25-30 days to optimise the extraction of polyphenolic substances. |
| Aging | By law, to be entitled to bear the Riserva label, Barolo must be aged for at least 5 years before being released for consumption. The first 3 years of ageing take place in oak barrels (Slavonian and Allier). The following 2 years, in bottles. |
| Allergens | Contains sulphites |