Since 1878, the Fontanafredda Estate & Winery, located in the heart of Piedmont’s Langhe region, has been a benchmark producer of Barolo and Barbera, crafting wines that deftly balance deep aromas and concentration of fruit with elegance.TERROIR & VINTAGE NOTES
The 250-acre Fontanafredda Barolo cru property in Serralunga d’Alba is the single largest contiguous wine estate in the Langhe. Additional properties in the communes of Barolo and Diano d’Alba bring the total acreage of estate-owned land to 305. The ability to source fruit from some of the Barolo region’s most prized vineyard sites provides Fontanafredda with grapes of the highest quality.
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
The floating cap fermentation is traditional-style, performed in stainless steel vats for an average of 8-10 days at a controlled temperature (30-31°C), with frequent pumping over of the must.The must then stays on the skins for several days to optimise the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.TASTING NOTES
While its alcoholic strength gives it a very long shelf life, it is not too high to make it a highly enjoyable, smooth, round product with a lovely bitter-sweet balance in the mouth. Its very intense, complex nose features the aroma of calisaya bark, while also showing clear hints of cinnamon, cloves (very noticeable on the taste too), nutmeg and aromatic herbs. Barolo Chinato is mostly served neat at the end of a meal as a meditation wine, though it is also excellent paired with chocolate.