Fontanafredda
Alta Langa Riserva Contessa Rosa Brut 60 Mesi 2019
| Denomination | DOCG Alta Langa Rosato Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 77% Pinot Nero, 23% Chardonnay |
| Aging | Second fermentation in the bottle (traditional method) followed by maturation on the lees for 60 months in cool, dark and protected cellars, before disgorgement. |
- Name and vintage: Alta Langa DOCG Riserva Brut rosé, harvest 2019
- Grape variety: 77% Pinot Noir and 23% Chardonnay, balancing structure and finesse
- Production method: Traditional Method with secondary fermentation in the bottle
- Ageing on the lees: 60 months to achieve a fine, persistent and creamy perlage
- Style and pairings: dry, 12.5% vol, suitable for vegans; ideal with raw seafood
Description
What kind of wine it is
Fontanafredda Contessa Rosa Alta Langa Riserva Brut is a harmonious blend of Pinot Noir and Chardonnay. Crafted using the Traditional Method, it appears in the glass with a fine and persistent perlage. On the nose, it offers clear aromas of chinotto, pomegranate and orange blossom, enhanced by elegant notes of toasted brioche. On the palate, it is dry, with a pronounced citrus freshness that evolves into a long and savoury finish.
Where it comes from
The grapes come from the high hills of the Langhe, in vineyards that benefit from ideal sun exposure. The soils, composed of white clays, sands and calcareous marls, are essential for giving the wine its vibrant mineral tension. The altitude ensures the temperature variations necessary to preserve the elegance and aromatic freshness of the grapes.
How it is produced
After meticulous hand harvesting, a portion of the Pinot Noir undergoes a brief cold maceration in contact with the skins. Fermentation takes place in stainless steel, followed by the prise de mousse in bottle as required by the Traditional Method. The long ageing on the lees enriches the structure, while the final dosage is distinguished by the addition of Barolo to the liqueur d’expédition, completing a vegan cuvée of great precision.
History and Curiosities
Dedicated to Countess Rosa Vercellana, the organic sparkling wine Fontanafredda Contessa Rosa encapsulates the essence of a historic estate, founded in 1878. This Alta Langa Riserva matures for 60 months on the lees, achieving refined elegance. Its exclusive dosage liqueur, enriched with Barolo 1967, is a bold choice that combines aromatic freshness with the allure of the renowned Piedmont red. Heir to a vintage already awarded as the best sparkling wine in the world, this masterpiece skilfully blends a strong territorial identity with oenological innovation of the highest prestige.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- 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 Alta Langa Riserva Contessa Rosa Brut 60 Mesi 2019 |
|---|---|
| Type | Rosé green classic method sparkling wine brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 77% Pinot Nero, 23% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities Dedicated to Countess Rosa Vercellana, the organic sparkling wine Fontanafredda Contessa Rosa encapsulates the essence of a historic estate, founded in 1878. This Alta Langa Riserva matures for 60 months on the lees, achieving refined elegance. Its exclusive dosage liqueur, enriched with Barolo 1967, is a bold choice that combines aromatic freshness with the allure of the renowned Piedmont red. Heir to a vintage already awarded as the best sparkling wine in the world, this masterpiece skilfully blends a strong territorial identity with oenological innovation of the highest prestige. |
| Origin | Alba and Asti Langa (Cuneo) |
| Soil composition | White clays interspersed with layers of sands and calcareous marls |
| Cultivation system | Guyot |
| Plants per hectare | 5,000 vines/ha |
| Harvest | Early September |
| Fermentation temperature | 18–20°C |
| Fermentation | 60 months |
| Production technique | Traditional method (second fermentation in the bottle) |
| Wine making | The majority of the grapes are harvested in crates of about 20 kg and taken directly to the press for a gentle and delicate pressing. A portion of the Pinot Noir is crushed and left in contact with the skins in temperature-controlled tanks at 10°C for 12–24 hours, then gently pressed. The must settles statically and ferments in stainless steel tanks at 18–20°C; at the end of fermentation, the wine remains on the fine lees until spring. The cuvée is then assembled by blending the wines from the two fermentations; this is followed by a second fermentation in the bottle (traditional method) and ageing on the lees for 60 months before disgorgement. |
| Aging | Second fermentation in the bottle (traditional method) followed by maturation on the lees for 60 months in cool, dark and protected cellars, before disgorgement. |
| Total acidity | 7.24 gr/L |
| Residual sugar | 5.5 gr/L |
| Allergens | Contains sulphites |