Vineyard: The vineyards of Fontanafredda lie on mostly evenly-contoured, rounded hillsides at altitudes between 200 and 400 metres, in the municipal areas of Serralunga d’Alba, Diano d’Alba, Barolo and Murisengo
Vinification: The fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and frequent pumping over of the must. The must is then left on the skins for several days to optimise the extraction of the polyphenolic substances and to help the malolactic fermentation get underway.
Ageing: Aged for at least two years in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve months in the bottle.
Bouquet: Clean, full and intense with typical traces of withered flowers, dry leaves and underbrush.
Palate: The wine has a warm, soft, lingering taste, which is full, velvety and well-balanced.
Region / Country: Barolo, Piedmont, Italy
Variety: 100% Nebbiolo