Fontanafredda
Barolo Lazzarito Vigna La Delizia 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Starts in Allier oak barriques for 12 months and ends in Allier barrels of 2-3 thousand liters for a further year. The time spent in medium-small barrels can further refine the tannins without increasing the sensation and woody to get the right balance between the aroma of grapes and that of wood. At the end of the stay in the wood is made, if necessary, a further clarification to round off some rough edges left to achieve brilliance and excellent wine, which is then bottled and refined for at least a year before being sold. |
Awards
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2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2021
95/100
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.
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2021
3One of the most prestigious wine guides in Italy.
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2021
95/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Lazzarito Vigna La Delizia 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Origin | Vigna "La Delizia", Serralunga d'Alba, located in a natural hollow in the middle position of the hill (400m asl) facing south and southwest. |
| Soil composition | Land of marine sedimentary origin (Miocene-Helvetian), rich in limestone marl, grayish-white in color. |
| Cultivation system | Guyot. |
| Plants per hectare | 4500. |
| Harvest | I-II week of October. |
| Wine making | The grapes are destemmed and crushed, then heated at about 32-33 ° C and immediately begin pumping. During the first 3 days the number and frequency of the pumping is very high in order to optimize the extraction of large quantities of tannins and color. With the increase of the alcoholic content, to avoid excessive extraction of the tannins, it reduces both the temperature (up to 25 ° C), both the volume of liquid placed in reassembly. Maceration lasts 20-30 days and during this period are made of delastage to optimize and improve the extraction of tannins and simultaneously to oxygenate the yeast that can ferment in ideal conditions, obtaining perfumes and aromas sharper and elegant. Once the alcoholic fermentation immediately proceeds with the malolactic fermentation, which is favored by maintaining the wine at a temperature around 20 ° C in temperature-controlled containers. |
| Aging | Starts in Allier oak barriques for 12 months and ends in Allier barrels of 2-3 thousand liters for a further year. The time spent in medium-small barrels can further refine the tannins without increasing the sensation and woody to get the right balance between the aroma of grapes and that of wood. At the end of the stay in the wood is made, if necessary, a further clarification to round off some rough edges left to achieve brilliance and excellent wine, which is then bottled and refined for at least a year before being sold. |
| Allergens | Contains sulphites |