Fontanafredda Barolo Serralunga
This label first appeared in 1988, celebrating the terroir of Serralunga and the elegance of Fontanafredda. The nose is an inviting red fruit affair streaked with leather, earth and truffle notes. Freshness and finesse mark a wine that the sommelier and collectors mostly underrate because production is significant. Still, this meets the grade for those looking for affordable, high-quality Barolo. Meat and cheese are the traditional matches, but outside the box, boeuf bourguignon, Nasi Goreng, and smoked meats would all work. The fermentation is medium-long at 15 days in stainless steel vats. The must stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances. From there, it's aged 24 months in oak barrels and 12 months in concrete tanks before bottling.
This label first appeared in 1988, celebrating the terroir of Serralunga and the elegance of Fontanafredda. The nose is an inviting red fruit affair streaked with leather, earth and truffle notes. Freshness and finesse mark a wine that the sommelier and collectors mostly underrate because production is significant. Still, this meets the grade for those looking for affordable, high-quality Barolo. Meat and cheese are the traditional matches, but outside the box, boeuf bourguignon, Nasi Goreng, and smoked meats would all work. The fermentation is medium-long at 15 days in stainless steel vats. The must stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances. From there, it's aged 24 months in oak barrels and 12 months in concrete tanks before bottling.
This label first appeared in 1988, celebrating the terroir of Serralunga and the elegance of Fontanafredda. The nose is an inviting red fruit affair streaked with leather, earth and truffle notes. Freshness and finesse mark a wine that the sommelier and collectors mostly underrate because production is significant. Still, this meets the grade for those looking for affordable, high-quality Barolo. Meat and cheese are the traditional matches, but outside the box, boeuf bourguignon, Nasi Goreng, and smoked meats would all work. The fermentation is medium-long at 15 days in stainless steel vats. The must stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances. From there, it's aged 24 months in oak barrels and 12 months in concrete tanks before bottling.
