Fontanafredda
Barolo Serralunga d'Alba 2022
Other years:
2021| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 30 months in oak barrels (barriques and large casks), followed by 6 months in concrete tanks |
| Other years | 2021 |
- Identity: DOCG red wine from Nebbiolo grapes, certified organic and vegan
- Bouquet: hints of dried rose, forest floor, small red berries, spices and a touch of mint
- Ageing: 30 months in oak barrels and 6 months in concrete tanks
- Palate: vibrant structure with silky, lively tannins; persistent, fresh and savoury finish
- Serving and pairings: At 18–20°C with braised meats, game, truffles and mature cheeses
Description
What type of wine it is
Fontanafredda's Barolo Serralunga d’Alba is an organic and vegan red wine with a controlled and guaranteed designation of origin (DOCG) from Piedmont, made from Nebbiolo grapes and aged in oak barrels. The aromatic profile reveals a floral and spicy bouquet, with clear hints of dried rose, forest floor, small red fruits and a slight menthol note. On the palate, it shows an elegant and taut structure, supported by silky and energetic tannins. The sip is rich and deep, closing with a fresh and vibrantly savoury finish, confirming an excellent ageing potential.
Where it comes from
The grapes come from the slopes of Serralunga d’Alba, in the heart of the Barolo and Langhe territory. The vineyards sit between three and four hundred metres in altitude, cultivated according to the principles of organic farming. The specific composition of the soils, characterised by limestone and grey marl alternating with sand, gives the wine remarkable taste tension and a solid structural framework. Every practice in the vineyard aims to enhance the ecosystem, ensuring total environmental sustainability.
How it is produced
The manual harvest allows for the selection of the best bunches in September. Fermentation takes place at a controlled temperature in stainless steel vats for about fifteen days, using frequent pump-overs to optimise polyphenolic extraction and define the wine's character. Subsequently, the liquid matures for thirty months in oak barrels, a crucial step to harmonise its sensory profile and soften the tannic texture. The process is completed with a final ageing of six months in concrete vats.
History and curiosities
Founded in 1878, Fontanafredda links the history of the Langhe to its Barolo DOCG, the flagship of a certified organic estate. The 2022 vintage, boasting 91 points awarded by James Suckling, enhances the Renaissance project, confirming its status as the authentic Barolo of Tenacity. The commitment to sustainability is reflected in a refined special packaging and the use of the SÜBR micro-natural cork by Vinventions, a guarantee of perfect organoleptic neutrality to preserve the pure and memorable profile of this great Piedmontese red.
Awards
-
2022
91/100
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.
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 Serralunga d'Alba 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and curiosities Founded in 1878, Fontanafredda links the history of the Langhe to its Barolo DOCG, the flagship of a certified organic estate. The 2022 vintage, boasting 91 points awarded by James Suckling, enhances the Renaissance project, confirming its status as the authentic Barolo of Tenacity. The commitment to sustainability is reflected in a refined special packaging and the use of the SÜBR micro-natural cork by Vinventions, a guarantee of perfect organoleptic neutrality to preserve the pure and memorable profile of this great Piedmontese red. |
| Origin | Serralunga d'Alba (Alba, Cuneo) |
| Soil composition | Soils rich in limestone and grey marls alternating with sands. |
| Cultivation system | Guyot |
| Plants per hectare | Four thousand |
| Harvest | Second ten-day period of September (20–29 September) |
| Fermentation temperature | 27–28°C |
| Fermentation | About 15 days |
| Production technique | Temperature-controlled fermentation in stainless steel vats with a floating cap and frequent pumping over; aged for 30 months in oak (barriques and large casks) and 6 months in concrete. |
| Wine making | Hand-harvested; fermentation at a controlled temperature (27–28 °C) in stainless-steel tanks with a floating cap for approximately 15 days, with frequent pump-overs; ageing for 30 months in oak (barriques and large casks) followed by 6 months in concrete tanks. |
| Aging | Aged for 30 months in oak barrels (barriques and large casks), followed by 6 months in concrete tanks |
| Total acidity | 5.5 gr/L |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |