“SILVER LABEL” BAROLO DOCG

Fontanafredda

APPELLATION

Barolo DOCG

GRAPE VARIETIES

100% Nebbiolo

WINEMAKERS

Giorgio Lavagna
Technical Director

TECHNICAL DATA

Alcohol
14%

2013

93POINTS

JamesSuckling.com

JULY 2017

2014

92POINTS

JamesSuckling.com

SEPTEMBER 2018

Where To Buy VIEW BRAND PORTFOLIO

BACKGROUND

Since 1858, the Fontanafredda Estate & Winery has been instrumental to the growth and international awareness of Barolo, while championing sustainability and community engagement in the Langhe region of Piedmont. Under the lead of visionary entrepreneur, Oscar Farinetti, Fontanafredda has built a portfolio of wines that express the depth and diversity of the Langhe, produced from grapes that are farmed from organic and sustainably managed vineyards. Since the 2018 harvest, Fontanafredda is the largest certified organic winery in Piedmont.

TERROIR & VINTAGE NOTES

The 250-acre Fontanafredda property in Serralunga d’Alba, a cru site of Barolo, is the single largest contiguous wine estate in the Langhe and includes 247 acres of vineyards, 30 acres of woodland and 10 acres on which the cellars and village buildings lie. Owned vineyards are in the municipalities of Serralunga d’Alba, Diano d’Alba, Barolo, Dogliani, Farigliano, Alba, Rodello, and Murinsengo, at altitudes between 200 - 400m.

This wine a blend of grapes from all 11 communes in the Barolo zone, as traditionally all Barolo had been made. There are two main soil types that cover Barolo: Tortonian in the western region that is heavy in clay and magnesium deposits. Wines grown in this soil tends to be more fragrant, elegant and soft, but with notable richness. In eastern Barolo, the chalky, limestone and mineral rich Helvetian soil produces wines of deeper color, body and tannic structure, making for long-lived wines.

WINEMAKING & AGEING

Fermentation is carried out for an average of 15 days in stainless steel vats at a controlled temperature (86-88°F) with frequent pumping over of the must. Maceration for several days following to optimize phenolic extraction and help start malolactic fermentation.
Aged at least 2 years in large Slovanian and French oak casks, then bottled aged for a minimum of 8 months.

TASTING NOTES

Clean, full and intense nose, with typical traces of withered flowers, dry leaves and underbrush. Robust and well-bodied, with acidity and firm tannins that give a sense of freshness that prolongs the finish. Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses. Also lovely as an after-dinner wine.