Fontanafredda
Roero Arneis Pradalupo 2024
| Denomination | DOCG Roero Arneis |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Arneis |
| Aging | Only steel; maturation for 4–5 months in stainless steel tanks on fine lees before bottling |
- Origin and grape: Roero DOCG Piedmont, 100% Arneis, 2024 harvest
- Aromas: hawthorn and elderflower, white peach and pear, chalky mineral notes
- Taste and finish: fresh and enveloping, medium-bodied, long-lasting hazelnut and almond finish
- Vinification in steel: 24-hour maceration at 10°C, fermentation at 18–20°C, 4–5 months on the lees
- Serving temperature and pairings: 8–12°C, aperitif, seafood risottos, spicy dishes, cheeses
Description
What kind of wine it is
Pradalupo by Fontanafredda is a white wine from Piedmont that embodies the essence of Roero. Made from Arneis grapes, it displays a bright straw-yellow colour with greenish highlights. The bouquet opens with hawthorn and elderflower notes, blending with hints of white peach, ripe pear and exotic fruit, complemented by nuances of acacia honey and mineral undertones. On the palate, it reveals a fresh and enveloping style, with a medium body and a velvety texture. The balance between savouriness and acidity supports the sip, leading to a persistent finish with delicate hints of hazelnut and almond.
Where it comes from
This wine originates in Piedmont, from selected grapes grown in the municipalities of Monteu Roero, Vezza d’Alba and Montà d’Alba. The vines, cultivated between 200 and 330 metres above sea level, benefit from exposures that promote regular ripening and preserve the integrity of the Arneis grape. The character of the wine is shaped by sandy soils of marine origin, enriched with marl and limestone. This particular geological structure gives the wine a pleasant smoothness and a distinct mineral component, ensuring the balance between softness and lively savouriness typical of the great whites of Roero.
How it is produced
After harvesting, the grapes are quickly brought to the winery to preserve their fragrance. Part of the grapes are destemmed for a cold pre-fermentation maceration lasting twenty-four hours, while the remaining bunches undergo gentle pressing to extract only the free-run must. Fermentation takes place separately in stainless steel tanks at controlled temperatures. The different batches are then combined into a harmonious blend, kept at a low temperature to protect its organoleptic qualities. Maturation in steel on fine lees for several months completes the process, stabilising the aromatic freshness and the precision of the flavour profile.
History and Curiosities
Pradalupo Roero Arneis enriches the “The Stripes” range, whose label pays tribute to the historic architecture of the Fontanafredda village. Under the guidance of Danilo Drocco, the estate combines tradition and a modern approach across its 100 hectares of vineyards. The grapes are harvested in 20 kg crates for a rigorous vinification in steel in separate batches. The process concludes with a cold blending, thus preserving all the aromatic freshness.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 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 Roero Arneis Pradalupo 2024 |
|---|---|
| Type | White green still |
| Denomination | Roero DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Arneis |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities Pradalupo Roero Arneis enriches the "The Stripes" range, whose label pays tribute to the historic architecture of the Fontanafredda village. Under the guidance of Danilo Drocco, the estate combines tradition and a modern approach across its 100 hectares of vineyards. The grapes are harvested in 20 kg crates for a rigorous vinification in steel in separate batches. The process concludes with a cold blending, thus preserving all the aromatic freshness. |
| Origin | Municipalities of Monte Roero, Vezza d'Alba and Montà d'Alba (Roero, Piedmont, Italy) |
| Soil composition | Sandy soils of ancient marine origin, sandstone and limestone marls, yellow calcareous marl |
| Fermentation temperature | 18–20°C |
| Production technique | Pre-fermentation maceration for 24 hours at 10°C (on about 20% of the grapes), very gentle pressing to obtain the free-run must, fermentation at controlled temperature (18–20°C) in stainless steel tanks and ageing for 4–5 months in steel on fine lees. |
| Wine making | After the harvest, the grapes are quickly transferred to the winery. About 20% of the batch is destemmed, crushed, and subjected to a pre-fermentation maceration for 24 hours at 10°C; the remaining grapes are very gently pressed to obtain the free-run must. The fermentations take place separately in stainless steel tanks at a controlled temperature (18–20°C) and are then blended. |
| Aging | Only steel; maturation for 4–5 months in stainless steel tanks on fine lees before bottling |
| Allergens | Contains sulphites |