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Home Fontanafredda Barolo Vigna La Rosa
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Fontanafredda Barolo Vigna La Rosa
Fontanafredda Barolo Vigna La Rosa

Fontanafredda Barolo Vigna La Rosa

R 2,115.00

Barolo Vigna La Rosa is made from Nebbiolo grapes from Piedmont. Delicate but intense nose with hints of withered roses, violets, tobacco, underbrush, spices, and a slight touch of vanilla. Dense, closely-woven tannins on the palate, with a velvety texture, rich fruit and a long aftertaste packed with flavour.

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Barolo Vigna La Rosa is made from Nebbiolo grapes from Piedmont. Delicate but intense nose with hints of withered roses, violets, tobacco, underbrush, spices, and a slight touch of vanilla. Dense, closely-woven tannins on the palate, with a velvety texture, rich fruit and a long aftertaste packed with flavour.

  • Brand: Fontanafredda
  • Description: Dry Red
  • Vintages Available: 2016
  • Country, Region: Italy, Piedmont
  • Appellation: DOCG
  • Ratings: WE 95 (2012), JS 95 (2012)

Grapes

100% Nebbiolo

About the Producer

Fontanafredda was born in the heart of wine-growing Piedmont, on the hills of the Langhe: chronicles of the time relate that “by order of 17 June 1858″ an area of approximately 54 hectares – part of the property of Roggeri Giacomo, in Serralunga d’Alba - was registered under the private estate of Vittorio Emanuele II King of Sardinia.

The king, who had fallen hopelessly in love with Rosa Vercellana, also known as “La Bela Rusin”, a commoner and daughter of a drum major at his majesty’s service, gave the entire parcel of land to her, making her Countess of Mirafiori and Fontanfredda a year later.

The history of Fontanafredda had begun, but it did not start operating as a business venture until twenty years later, in 1878, thanks to the farsightedness of Emanuele Guerrieri, Count of Mirafiore, son of the king and Bela Rusin, a noble entrepreneur who devoted his life to wine with a very modern approach. The estate’s noble past is still evident at Fontanafredda today in the hunting lodge, hamlet, extensive cellars and vineyards.

In 2008 Fontanafredda was purchased by two businessmen, Oscar Farinetti and Luca Baffigo, respectively Chairman and Director of Eataly, a Piedmontese group operating in the sector of high quality Italian food. Today Fontanafredda - while continuing to stand out as a point of reference for Piedmontese tradition and high quality wines - has also become responsible for the sales and distribution on international markets of wines and food from twenty companies, all sharing in the same production ethics and driven by the same loyalty to their territory and traditions.

Vineyard

“La Rosa” vineyard in the village of Serralunga. The vineyard is positioned on mid-hillside (250-300m asl) facing south/south-west. The soil’s origin is Miocene-Helvetian, which is characteristically packed with calcareous marl and limestone. Planting density is 4.600 plants/ha.

Vinification

Harvest: first-second decade in October. The de-stemmed, crushed grapes are heated up to around 32-33° C, and the process of pumping the juice over the skin cap begins immediately. This takes place frequently over the first 3 days in order to extract the optimal amount of colour and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 25° C and reducing the volume of liquid pumped over the skins. During this maceration - lasting 20-30 days – “delastages” are performed to improve tannins extraction and provide oxygen to the yeast for the production of cleaner, more elegant aromas. The alcoholic fermentation is followed immediately by the malolactic fermentation, which is encouraged by keeping the wine in heat-conditioned tanks at a temperature of around 20°C.

Ageing

Barolo Vigna La Rosa's ageing begins in Allier oak barrels, 50% of which are new. The wine remains in these barrels for around 12 months, and is then racked into medium-small oak casks holding 2,000 and 3,000 litres to continue ageing for another year. This further refines the tannins without increasing the wine’s woodiness, achieving the right balance between the grapes’ aromas and the wood. The wine is then clarified using - if necessary - egg-whites to round off any remaining rough edges and obtain a perfectly clear product. Finally the wine is bottled, and stored in the cellar for around a year prior to its release.

Tasting Notes

Ruby-red with garnet highlight. Its delicate but intense nose is wide, with clear-cut overtones of withered roses, violets, tobacco, underbrush, spices, and a slight touch of vanilla. Dense, closely-woven tannins show on the palate, which starts out smooth, almost velvety, and then bursts with fruit, nicely balanced by a sharp freshness. Long aftertaste packed with flavour.

Analysis

14% alcohol vol.

Food Suggestions

Barolo Vigna La Rosa is ideal with rich red meats and grilled fillet steak in particular; any beef or veal dish with wild mushrooms as well as truffle dishes such as “fonduta” and “tajarin” (egg noodles with butter and truffles); excellent also with feathered game such as partridge, pheasant, wild duck and pigeon and other slightly gamey birds such as Guinea fowl and quail; hearty braised beef in Barolo; medium –ripe cheeses. It excels after dinner, as a “meditation” wine.

Serving temperature: 18-20°C.

Cellar

Up to 15 years and over, depending on the vintage of Barolo Vigna La Rosa.

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