Fontanafredda
Alta Langa Blanc de Blancs Extra Brut 2021
| Denomination | DOCG Alta Langa |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Second fermentation in the bottle using the traditional method and ageing on the lees for 30–36 months before disgorgement. |
- Type: Classic Method Sparkling Wine DOCG Alta Langa, vegan, extra brut, 12.5% vol
- Grapes and vintage: 100% Chardonnay, hand-picked in 2021 in 20 kg perforated crates
- Ageing: Bottle refermentation and ageing on the lees for 30–36 months, fine perlage
- Aroma and taste: Notes of dried fruit, bread crust and honey; fresh, creamy and mineral palate
- Serving and pairings: Serve at 6–8 °C; ideal with aperitifs, shellfish, white fish and grilled asparagus
Description
What kind of wine it is
Fontanafredda Alta Langa Blanc de Blancs Extra Brut is a Traditional Method sparkling wine made exclusively from Chardonnay grapes. This wine stands out for its Extra Brut profile, characterised by a fine and persistent perlage that envelops the palate with a creamy texture. The intense aromas recall bread crust, honey and dried fruit, leading to a lively citrusy and mineral freshness. The dry and well-balanced sip is ideal for accompanying light dishes and is also suitable for those following a vegan diet.
Where it comes from
This wine originates in Piedmont, within the renowned wine-growing area of Alta Langa. The vineyards are located on the hillsides around the village of Castino, cultivated at six hundred metres above sea level. The elevation ensures cool temperatures that favour a gradual ripening of the grapes, preserving the natural acidity of the fruit. The unique microclimate imparts a marked precision of flavour, enhancing the essential mineral component that brings out the territorial expression of these grapes.
How it is produced
Manual harvesting ensures careful selection of the bunches before gentle pressing. The must settles at a low temperature before starting alcoholic fermentation in steel tanks. The base wine rests until spring, when it is prepared for secondary fermentation in the bottle according to the Traditional Method. The prolonged ageing on the lees, which lasts at least thirty months, gives aromatic depth and harmonises the structure of the wine before the final disgorgement.
History and Curiosities
Piedmontese excellence comes to life in this vintage Blanc de Blancs, made from Chardonnay grapes grown at an altitude of 600 metres in the village of Castino. Hand-picked, the bunches give rise to a prestigious Traditional Method sparkling wine that rests on the lees for at least thirty months. This meticulous artisanal ageing process bestows a fine perlage and an elegant citrus freshness. The sip, creamy and fragrant, is enhanced by enveloping notes of honey and bread crust, making it perfect for stylishly accompanying the most special moments.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 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 Alta Langa Blanc de Blancs Extra Brut 2021 |
|---|---|
| Type | White green classic method sparkling wine extra brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities Piedmontese excellence comes to life in this vintage Blanc de Blancs, made from Chardonnay grapes grown at an altitude of 600 metres in the village of Castino. Hand-picked, the bunches give rise to a prestigious Traditional Method sparkling wine that rests on the lees for at least thirty months. This meticulous artisanal ageing process bestows a fine perlage and an elegant citrus freshness. The sip, creamy and fragrant, is enhanced by enveloping notes of honey and bread crust, making it perfect for stylishly accompanying the most special moments. |
| Origin | Castino, Langhe (Piemonte) |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Harvest | First ten days of September |
| Fermentation temperature | Circa 16 °C |
| Fermentation | Approximately one month |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Grapes harvested in the first ten days of September and picked by hand into perforated 20 kg crates; gentle pressing within a few hours of picking; must settled for 12–24 hours at 8–10 °C, then racked and brought to around 16 °C to start alcoholic fermentation (about one month). After a brief rest and racking, the base wine remains in steel containers until the following spring; then a second fermentation in the bottle using the traditional method and ageing on the lees for 30–36 months before disgorgement. |
| Aging | Second fermentation in the bottle using the traditional method and ageing on the lees for 30–36 months before disgorgement. |
| Residual sugar | 4.5 gr/L |
| Allergens | Contains sulphites |