Fontanafredda
Fontanafredda Barolo Paiagallo Vigna La Villa 2019
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | First, it took place in oak barrels for 30 months,then it continued for about 8 months in bottle in a dark and cool temperature controlled setting. |
Description
In the heart of the M.G.A. Paiagallo, one of the most historic vineyards of Fontanafredda finds its home. It takes the name from the royal farmhouse at the bottom of the vineyard, located in Paiagallo M.G.A. on a tongue of land rich in silt, sand and clay. A Barolo with aromas of small red fruits and reminiscent of blackberries. A full body wine, with sweet tannins and long finish.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
2This 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.
-
2019
93/100
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.
-
2019
3Italian Sommelier Association (AIS) guide
-
2019
95/100
Wine spectator is the most influential wine guide on the internet.
Perfume
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Giorgio Lavagna
- Bottles produced: 8.500.000
- Hectares: 100
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 Paiagallo Vigna La Villa 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Origin | “La Villa” Vineyard Barolo |
| Climate | Altitude: 320 m. a.s.l. Exposure: East. |
| Soil composition | Clay soils, with infiltrations of slit and sand. |
| Cultivation system | Guyot |
| Plants per hectare | 4000-4500 |
| Harvest | End of III decade of October. |
| Wine making | In the MGA Paiagallo there is one of the historic vineyards of Fontanafredda: the Villa. From here, once reaching full maturity, the grapes were delivered to the winery in small crates in order to preserve the integrity of the berries and immediately destemmed in steel tanks where fermentation was triggered by indigenous yeasts. At the end of this phase the must was left for a few more days in contact with the skins to extract all the noble substances that contributed to the conservation during aging. |
| Aging | First, it took place in oak barrels for 30 months,then it continued for about 8 months in bottle in a dark and cool temperature controlled setting. |
| Allergens | Contains sulphites |
