Fontanafredda Barbaresco Coste Rubin – Vino.co.za – Italian Wine Shop

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Home Fontanafredda Barbaresco Coste Rubin

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Elena Walch Pinot Noir Ludwig

R 825.00

Fontanafredda Barolo Serralunga d'Alba

R 1,220.00

Fontanafredda Barbaresco Coste Rubin

Fontanafredda Barbaresco Coste Rubin

Fontanafredda Barbaresco Coste Rubin

R 1,120.00

Barbaresco Coste Rubin is made of Nebbiolo grapes from Piedmont. Rich bouquet of ripe plums, bilberries and violets with hints of liquorice, cinnamon and tobacco. Well-structured and intense on the palate.

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🔎 Vivino | Wine-Searcher 🍇

SKU :
Categories : 2019, Appellation, Barbaresco, DOCG, Fontanafredda, Italy, Nebbiolo, Piedmont, Red Wine, Varietal, Vintage, Wine

Barbaresco Coste Rubin is made of Nebbiolo grapes from Piedmont. Rich bouquet of ripe plums, bilberries and violets with hints of liquorice, cinnamon and tobacco. Well-structured and intense on the palate.

Brand: Fontanafredda
Description: Dry Red
Vintages Available: 2019
Country, Region: Italy, Piedmont
Appellation: DOCG
Ratings: JS 92, WS 93, WE 88

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

The vineyards are located throughout the growing areas of Treiso, Barbaresco and Neive. They are positioned on medium-high hillsides (200-300m asl) mainly facing south/south-west. The soil’s origin is Miocene-Helvetian, which is marl-rich. Planting density is 4.500 plants/ha.

Vinification

Harvest: first-second decade in October. As soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using selected yeasts at a temperature of 30-32° C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.

Ageing

The wine begins to mature in the January following the vintage, in 2,000 and 3,000 litre oak barrels from Allier. After about one year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle.

Tasting Notes

The colour is ruby-red with garnet highlights; on the nose ripe plums, bilberries and violets merge harmoniously with hints of liquorice, cinnamon and tobacco. Well-structured tannins and intense fruit fill the mouth with a closely-packed, full flavour.

Analysis

14% alcohol vol.

Food Suggestions

Barbaresco Coste Rubin is well suited to any red meat; risotto with porcini; “carne cruda” - raw beef or veal prepared the Piedmontese way - or steak tartare; delicately flavoured offal such as calves liver, kidneys and sweetbreads; medium-ripe cheeses.

Serving temperature: 18-20°C.

Cellar

Up to 8 years and over, depending on the vintage of Barbaresco Coste Rubin.

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