Fontanafredda
Langhe La Lepre 2024
| Denomination | DOC Langhe Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Dolcetto |
| Aging | At the end of malolactic fermentation (late November), the wine rests in barriques for four months, followed by six months in stainless steel tanks, then a brief maturation in the bottle. |
- Organic and vegan wine: Langhe DOC Red suitable for everyday consumption
- Origin: Dolcetto from Diano d’Alba, Langhe hills at 270–300 metres, east-facing
- Aroma and colour: Ruby red with violet highlights; notes of blackberry, raspberry, plum and black cherry
- Taste: Dry, full and velvety, with delicate tannins and a persistent almond finish
- Pairings: Ideal with vegetarian dishes, delicate meats, game and cheeses (16-18 °C)
Description
What kind of wine it is
Langhe La Lepre by Fontanafredda is an organic and vegan red wine with a rounded sip, ideal for everyday enjoyment. Made from Dolcetto grapes, it displays an intense ruby colour with violet highlights. The refined bouquet reveals clear notes of blackberry and raspberry, enriched by hints of plum and black cherry. On the palate, it is pleasantly dry, full and velvety, supported by delicate tannins that evolve into a distinctive almond finish. Served after a brief aeration, it pairs perfectly with vegetarian dishes, first courses, delicate meats and mature cheeses.
Where it comes from
The grapes for this wine are grown on the hills of the Langhe in Piedmont, specifically in the municipality of Diano d’Alba. The vineyards are situated at an altitude between 270 and 300 metres, enjoying excellent east-facing exposure. The soil is characterised by calcareous marl and potassium oxide, elements that give the wine structure and a pronounced savouriness. The Fontanafredda winery cultivates its land following the principles of sustainable and organic viticulture, working in full respect of the ecosystem to enhance the purest expression of the grape variety.
How it is produced
After the September harvest, fermentation in steel begins with frequent pumping over to optimise the extraction of colour and tannins, continuing at controlled temperatures until all the sugars are consumed. Once malolactic fermentation is completed at the end of November, the wine begins a careful resting period. Maturation in barrels lasts four months, imparting softness and volume, followed by a six-month rest in steel tanks. A brief final maturation period completes the process, ensuring a balanced flavour profile and enhancing the original fragrance of the fruit.
History and Curiosities
Founded in 1878 in Serralunga d’Alba, the historic Fontanafredda estate celebrates the Langhe tradition with a creative and eccentric label, a true “Fuoriclasse”. The name pays tribute to the small animals that inhabit the vineyards of Diano d’Alba. With its 120 hectares of certified organic land, the winery combines historical heritage with sustainable innovation. This iconic red wine, strictly vegan, proudly expresses the authentic identity of Piedmont while fully respecting nature, offering a genuine and refined everyday drinking experience.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Langhe La Lepre 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Dolcetto |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities Founded in 1878 in Serralunga d’Alba, the historic Fontanafredda estate celebrates the Langhe tradition with a creative and eccentric label, a true "Fuoriclasse". The name pays tribute to the small animals that inhabit the vineyards of Diano d’Alba. With its 120 hectares of certified organic land, the winery combines historical heritage with sustainable innovation. This iconic red wine, strictly vegan, proudly expresses the authentic identity of Piedmont while fully respecting nature, offering a genuine and refined everyday drinking experience. |
| Origin | Diano d'Alba |
| Soil composition | Calcareous marls and potassium oxide |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Harvest | Second ten days of September |
| Fermentation temperature | 28-30 °C (fermentation continues at a controlled temperature of 25-26 °C) |
| Production technique | Fermentation in stainless steel tanks with frequent pumping over; ageing in barriques and stainless steel tanks |
| Wine making | The maceration begins in stainless steel vats at 28-30 °C with frequent pump-overs to optimise the extraction of colour and tannins; fermentation continues until all sugars are consumed at a controlled temperature of 25-26 °C. |
| Aging | At the end of malolactic fermentation (late November), the wine rests in barriques for four months, followed by six months in stainless steel tanks, then a brief maturation in the bottle. |
| Allergens | Contains sulphites |