Fontanafredda Barolo

Since 1858, the Fontanafredda Estate & Winery has been instrumental to the growth and international awareness of Barolo, while championing sustainability and community engagement in the Langhe region of Piedmont

WINEMAKING & AGEING
Fermentation is carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (86-88°F) with frequent pumping
over of the must. Maceration for several days following to optimize phenolic extraction and help start malolactic fermentation.

Aged at least 2 years in large Slovanian and French oak casks, then bottled aged for an additional year.

Clean, full and intense nose, with typical traces of withered flowers, dry leaves and underbrush. Robust and well-bodied, with acidity and firm tannins that give a sense of freshness that prolongs the finish.

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