Fontanafredda
Vigna La Rosa Barolo 2013
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Ageing: starts in Allier oak barriques for about 12 months and ends in Allier barrels of 2 - 3 thousand litres for a further year. The stay in medium-small barrels allows further refinement of the tannins without increasing the boisè sensation and to obtain the right balance between the scent of the grape and that of the wood. At the end of the stay |
| Year | 2013 |
| Product name | Vigna La Rosa Barolo 2013 |
| Color | Intense garnet red, with brick red reflections and, with time, just a hint of orange. |
| Perfume | The aroma is clean and intense, with typical hints of vanilla, spices, withered rose and undergrowth. |
| Taste | The flavour is warm, soft, full, velvety and harmonious, long lasting. |
| Pairings | The ideal approach to red meat, important, and cheeses of medium or long aging, but can also accompany the pleasant conversation of a meal |
| Region | Piedmont |
| Country | Italy |
| Other years | 2006 , 2015 , 2020 |
Description
Still red Barolo DOCG, 14% ABV, produced by Fontanafredda in the prestigious Vigna La Rosa, in the municipality of Serralunga d’Alba, Piedmont. 100% Nebbiolo, 0.75 L bottle, 2013 vintage. A Barolo born from a love story, that of the first King of Italy and Rosa Vercellana. The aroma is clean and intense, with typical hints of vanilla, spice, dried roses, and underbrush. A deep garnet red color with brick red highlights. The flavor is warm, soft, full-bodied, velvety, and harmonious, with a long, persistent finish. A wine that perfectly expresses the Langhe terroir, ideal for pairing with red meat dishes, game, and aged cheeses.
Awards
-
2013
4Italian Sommelier Association (AIS) guide
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
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 Vigna La Rosa Barolo 2013 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2013 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Origin | La Rosa" vineyard, commune of Serralunga d'Alba. Situated in a medium hillside position (250-300m asl) with south and south-west exposure |
| Soil composition | Soil of Miocene-Helvetian origin, rich in calcareous marl and clay, with plenty of quartz sand and good permeability. |
| Cultivation system | Guyot |
| Yield per hectare | 48 hl |
| Wine making | Fermentation is traditional. It takes place in stainless steel vats with a floating cap, with a medium-long duration (12 5 days) at a controlled temperature (30-31°C). This is followed by residence of the must on the skins for a further 15 days, to |
| Aging | Ageing: starts in Allier oak barriques for about 12 months and ends in Allier barrels of 2 - 3 thousand litres for a further year. The stay in medium-small barrels allows further refinement of the tannins without increasing the boisè sensation and to obtain the right balance between the scent of the grape and that of the wood. At the end of the stay |
| Allergens | Contains sulphites |