Fontanafredda
Barolo Riserva 2019
Other years:
2016| Denomination | DOCG Barolo Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | By law, for the 'Riserva' designation, Barolo must be aged for at least 5 years before being released for sale: the first 3 years in oak barrels (Slavonian and Allier) and the subsequent 2 years in the bottle (a total minimum of 62 months, with at least the first 24 months in barrel). |
| Other years | 2016 |
- Name and vintage: Barolo Riserva DOCG 2019, still red wine from Piedmont
- Grape variety and appearance: 100% Nebbiolo, garnet colour with ruby highlights
- Intense aromas: notes of black cherry, tobacco, dried mushrooms, spices and balsamic notes
- Long ageing: at least 62 months between oak barrels and subsequent maturation in the bottle
- Temperature and pairings: 17-18 °C, 2 hours decanting, excellent with meats and mature cheeses
Description
What type of wine it is
Fontanafredda's Barolo Riserva is a still red wine from Piedmont with a controlled and guaranteed designation of origin, made from Nebbiolo grapes, fermented in steel and aged in oak barrels. Characterised by a garnet colour with ruby reflections, this vegan wine expresses aromas of black cherry, tobacco and dried mushrooms, combined with notes of nutmeg and resin. On the palate, it is defined by sweet and velvety tannins, balanced by a firm freshness that leads towards a persistent finish. Perfect when paired with robust meat dishes and mature cheeses, it also proves to be an excellent meditation wine at the end of a meal.
Where it comes from
The Nebbiolo grapes grow in Piedmont, between the municipalities of Serralunga d’Alba and Barolo. The vineyards, trained using the Guyot system with a density of 4,400-5,000 vines per hectare, are located at altitudes between 300 and 400 metres with south and south-west exposure. The soil is composed of clay and calcareous marl enriched with sand.
How it is produced
The harvest takes place in the first two decades of October. Steel fermentation lasts for 12-15 days at a controlled temperature. This is followed by a long maceration on the skins using the submerged cap technique for a further 25-30 days, a method that allows for optimal extraction of polyphenols. The total ageing lasts at least 62 months: the first phase involves resting for at least two years in Slavonian and Allier oak barrels, followed by final maturation in the bottle.
History and curiosities
Originating from Piedmont, between Serralunga d’Alba and Barolo, Fontanafredda's Barolo DOCG Riserva is produced exclusively in the most exceptional vintages. From the meticulous selection of the finest Nebbiolo grapes, sourced from historic vineyards with optimal exposure, comes a majestic red wine with timeless charm. A wine that tells the story of a unique territory and a centuries-old tradition.
Awards
-
2019
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- 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 Barolo Riserva 2019 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and curiosities Originating from Piedmont, between Serralunga d’Alba and Barolo, Fontanafredda's Barolo DOCG Riserva is produced exclusively in the most exceptional vintages. From the meticulous selection of the finest Nebbiolo grapes, sourced from historic vineyards with optimal exposure, comes a majestic red wine with timeless charm. A wine that tells the story of a unique territory and a centuries-old tradition. |
| Origin | Serralunga d’Alba, Barolo |
| Soil composition | Rich in clay and calcareous marl with sand |
| Cultivation system | Tablemount |
| Plants per hectare | 4,400 to 5,000 |
| Harvest | First and second ten days of October |
| Fermentation temperature | 30 to 31 °C |
| Fermentation | 12–15 days |
| Production technique | Traditional fermentation in stainless steel vats with submerged-cap maceration |
| Wine making | Traditional fermentation in stainless steel vats for 12–15 days at a controlled temperature (30–31 °C), followed by prolonged maceration on the skins with a submerged cap for a further 25–30 days; then minimum ageing of 5 years: first in oak barrels (Slavonian and Allier) and subsequently in the bottle (a total of at least 62 months, with at least the first 24 months in barrels). |
| Aging | By law, for the 'Riserva' designation, Barolo must be aged for at least 5 years before being released for sale: the first 3 years in oak barrels (Slavonian and Allier) and the subsequent 2 years in the bottle (a total minimum of 62 months, with at least the first 24 months in barrel). |
| Allergens | Contains sulphites |