SOLEROSE ROSÉ, LANGHE DOC

Fontanafredda

APPELLATION

Langhe Rosato DOC

GRAPE VARIETIES

Barbera, Dolcetto, Nebbiolo

WINEMAKERS

Giorgio Lavagna
Technical Director

TECHNICAL DATA

Alcohol
12.5%

2018

90POINTS

Vinous

MAY 2019

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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.

East and South-East-facing vineyards are planted at 200-300m asl, with soils of calcareous marls rich in sand.

WINEMAKING & AGEING

The three varieties are harvested in different periods, when the grapes are rich in acidity and fruity aromas. The grapes are de-stemmed, crushed and sent to fermentation tanks, where a cold maceration occurs at a temperature of 50° F for 24 hours. Following, the skins are softly pressed and a subsequent settling of the must is made.

Once the three wines complete fermentation, they are blended and left on the lees for three months, at 41° F, allowing for malolactic fermentation to begin. The wine is bottled late winter.

TASTING NOTES

The flavors are fruity, with notes of raspberry, blueberry and ripe strawberries. The profile is fresh, soft and savory. Excellent as aspertif, with seafood, pasta, and salumi.