Fontanafredda
Barolo Vigna La Rosa 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged in Allier oak barriques for about 12 months, followed by a further year in 2,000-3,000 litre Allier casks. |
| Other years | 2013 , 2020 |
- Name and grape variety: Barolo DOCG, 100% Nebbiolo, vintage 2021, 0.75 l bottle
- Cru origin: Vigna La Rosa in Serralunga d’Alba, a historic cru of the Langhe
- Organic and vegan: Organic wine produced by Fontanafredda, suitable for vegans
- Aged in oak: 12 months in Allier barriques and 12 months in large casks
- Sensory profile: Notes of vanilla and spices, hints of dried rose; warm and velvety taste
Description
What kind of wine it is
Barolo Vigna La Rosa by Fontanafredda is an organic and vegan red wine from Piedmont, made exclusively from Nebbiolo grapes. This Barolo stands out for its structured and full-bodied profile; on the palate, it is warm, supported by dense tannins and fresh acidity, with a finish of long aromatic persistence. Ideal for pairing with red meats, game and mature cheeses, it is best enjoyed at a temperature of 18-20°C after an hour of decanting.
Where it comes from
The grapes grow in the Vigna La Rosa vineyard, located in Serralunga d’Alba. The vineyards benefit from a mid-hill position between 250 and 300 metres above sea level, with optimal exposure to the south and south-west. The soil, of Miocene-Helvetian origin, combines calcareous marl and clay with quartz sands of good permeability. These characteristics favour perfect ripening, enriching the wine with a clear savouriness and elegant hints of wilted rose and undergrowth.
How it is produced
The Nebbiolo undergoes fermentation in stainless steel with floating cap and controlled temperature. The prolonged maceration on the skins ensures excellent phenolic extraction. The wine rests for one year in small Allier oak barrels, then completes its ageing in large Allier barrels for a further twelve months. This rigorous process gives the glass an intense garnet red colour and a bouquet characterised by clear notes of vanilla and spices.
History and Curiosities
The Barolo DOCG Vigna La Rosa 2021 from Fontanafredda represents the purest expression of the renowned historic cru of Serralunga d’Alba. Produced from organic farming on marl and quartz sand soils, this superb 100% Nebbiolo enchants with its intense aromas of dried rose, spices and undergrowth. Expertly aged in oak barrels, it offers the palate a dense, warm and velvety texture, culminating in extraordinary persistence. Highly acclaimed by critics, it is an organic red wine ideal for enhancing dishes based on fine meats and game.
Awards
-
2021
90/100
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.
-
2021
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Vigna La Rosa 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities The Barolo DOCG Vigna La Rosa 2021 from Fontanafredda represents the purest expression of the renowned historic cru of Serralunga d’Alba. Produced from organic farming on marl and quartz sand soils, this superb 100% Nebbiolo enchants with its intense aromas of dried rose, spices and undergrowth. Expertly aged in oak barrels, it offers the palate a dense, warm and velvety texture, culminating in extraordinary persistence. Highly acclaimed by critics, it is an organic red wine ideal for enhancing dishes based on fine meats and game. |
| Origin | Vigna La Rosa, municipality of Serralunga d'Alba (Piedmont, Italy) |
| Soil composition | Soil of Miocene-Helvetian origin; calcareous marl and clay, with an abundance of quartz sand and good permeability |
| Cultivation system | Guyot |
| Yield per hectare | 48 hl/ha |
| Fermentation temperature | 30-31 °C |
| Fermentation | 12 5 days |
| Production technique | Traditional fermentation in stainless steel vats with long maceration on the skins; ageing in Allier oak barriques and subsequently in large Allier casks. |
| Wine making | Traditional fermentation in stainless steel vats with floating cap at controlled temperature (30-31 °C) for 12 5 days, with maceration on the skins and subsequent retention of the must on the skins for a further 15 days; ageing in Allier oak barriques for about 12 months, then in Allier barrels of 2,000-3,000 litres for a further year. |
| Aging | Aged in Allier oak barriques for about 12 months, followed by a further year in 2,000-3,000 litre Allier casks. |
| Allergens | Contains sulphites |