Fontanafredda
Langhe Rosato Solerose 2025
| Denomination | DOC Langhe Rosato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | The wine is kept on fine lees for a period of three months at a temperature of 5°C to inhibit malolactic fermentation; the remaining 5% matures in wood. Bottling takes place at the end of winter. |
- Name and grape: Langhe DOC rosé made from 100% Nebbiolo, hand-harvested grapes
- Vinification: Cold maceration for 24 hours and fermentation in steel at a maximum of 18°C
- Ageing: Matured for 3–4 months on fine lees at 5°C, with 5% of the wine aged in wood
- Aromas and taste: Powder pink colour, notes of raspberry, blueberry and citrus, fresh and silky taste
- Pairings and serving: Vegan, serve at 10–12°C with sushi, seafood risottos and vitello tonnato
Description
What kind of wine it is
Solerose Langhe Rosato by Fontanafredda is a still wine with Denomination of Controlled Origin produced in Piedmont from Nebbiolo grapes, vinified in steel with partial ageing in barrels. In the glass, it displays a bright powder pink hue, which over time develops delicate coppery nuances; the bouquet is distinctly fruity, dominated by aromas of raspberry, ripe blueberry and citrus notes. On the palate, it is fresh and savoury, offering a soft and silky drink that finishes with remarkable persistence. This vegan certified rosé enhances the flavours of seafood cuisine, making it the ideal pairing for sushi, sashimi, seafood risottos or a classic vitello tonnato.
Where it comes from
The roots of this wine lie in the heart of Piedmont, within the renowned Langhe area, with particular reference to the territories of Montà and Castellinaldo. The vineyards, trained using the Guyot system, benefit from optimal east and south-east exposure, situated at an altitude between two hundred and three hundred and fifty metres above sea level. The vines grow on distinctive soils composed of calcareous marl and siliceous sands, a soil structure that imparts the wine with its characteristic savouriness and aromatic precision. This unique combination of climate and hillside soil allows for the production of rich and balanced fruit, perfect for creating a rosé with harmonious structure and great expressive clarity.
How it is produced
The harvest is carried out by hand at the end of September to ensure the selection of the best bunches. In the winery, the process begins with a cold maceration lasting twenty-four hours, followed by gentle pressing and static decantation of the must. Fermentation takes place in stainless steel tanks at a controlled temperature to preserve the integrity of the fruity aromas. Afterwards, almost all of the wine rests on fine lees at low temperatures to inhibit malolactic fermentation, while a small portion matures in barrels to add further complexity and smoothness to the drink. Bottling takes place at the end of winter, sealing a production process aimed at enhancing the varietal purity of the fruit.
History and Curiosities
The fine horizontal lines that decorate the Solerose Langhe DOC Rosato celebrate the prestige of Fontanafredda, a winery that transforms hand-picked Nebbiolo grapes into a glass of pure elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 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 Langhe Rosato Solerose 2025 |
|---|---|
| Type | Rosé green still |
| Denomination | Langhe DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities The fine horizontal lines that decorate the Solerose Langhe DOC Rosato celebrate the prestige of Fontanafredda, a winery that transforms hand-picked Nebbiolo grapes into a glass of pure elegance. |
| Origin | Langhe (in particular Montà and Castellinaldo, province of Cuneo, Piedmont, Italy) |
| Climate | Altitude: 200-300 m a.s.l. Exposure: East, South-East. |
| Soil composition | Calcareous marls, rich in sand |
| Cultivation system | Guyot |
| Plants per hectare | 4000-5000 |
| Harvest | Late September |
| Fermentation temperature | Maximum temperature of 18 °C |
| Production technique | Cold maceration and fermentation in stainless steel; 5% ageing in wood |
| Wine making | Grapes hand-picked at the end of September in small crates; bunches are destemmed and crushed, then transferred to stainless steel fermentation tanks. Cold maceration at 10°C for 24 hours, followed by gentle pressing and static decantation of the must, kept cold for a further 24 hours. The clear must ferments at a maximum temperature of 18°C. After fermentation, part of the wine remains on the fine lees in stainless steel for 3–4 months at 5°C to inhibit malolactic fermentation; the remaining 5% matures in wood. Bottling takes place at the end of winter. |
| Aging | The wine is kept on fine lees for a period of three months at a temperature of 5°C to inhibit malolactic fermentation; the remaining 5% matures in wood. Bottling takes place at the end of winter. |
| Total acidity | 5.34 gr/L |
| Residual sugar | 2.7 gr/L |
| Allergens | Contains sulphites |