Fontanafredda
Barolo Vigna La Rosa 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Starts in Allier oak barriques for about 12 months and finishes in Allier barrels of 2 - 3 thousand litres for a further year. The sojourn 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. |
| Other years | 2013 , 2020 |
Description
Barolo DOCG, 15% ABV, produced by Fontanafredda, an organic wine from Piedmont. 100% Nebbiolo, 0.75L bottle, 2020 vintage. A Barolo made from the prestigious Vigna La Rosa, in the municipality of Serralunga d'Alba, a historic cru that best expresses the elegance and complexity of Nebbiolo. Fermentation is traditional, with a long maceration on the skins. Aged in Allier oak barriques for approximately 12 months and finished in 2,000-3,000-liter Allier barrels for another year. The aroma is clean and intense, with typical hints of vanilla, spice, dried roses, and undergrowth. A deep garnet red color with brick red highlights and, with age, a hint of orange. The flavor is warm, soft, full-bodied, velvety, and harmonious, with a long, persistent finish.
Awards
-
2021
90/100
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.
-
2021
94/100
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 Vigna La Rosa 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% 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 quartzose 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, over a medium-long period (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. |
| Aging | Starts in Allier oak barriques for about 12 months and finishes in Allier barrels of 2 - 3 thousand litres for a further year. The sojourn 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. |
| Allergens | Contains sulphites |