The Barbera d'Alba Raimonda di Fontanafredda is produced in the middle and high hills of Alba, on soils rich in clayey marl mixed with calcareous marl. The harvest takes place between the end of September and the beginning of October. The grapes, de-stemmed and pressed, are vinified in stainless steel vats and then moved to concrete vessels to carry out the malolactic fermentation by the end of November. Refinement takes place partly in large-capacity French and Slavonian oak barrels, and partly in small French oak barrels (225 and 300 litres), for about a year. The two wines are then blended and bottled.

BARBERA RAIMONDA FONTANAFREDDA: TASTING

Fontanafredda's Barbera Raimonda has a ruby red colour with slight garnet hues. On the nose, it is rich in red and black fruit and acid flowers, with a slight spice of vanilla and coffee. The sip is drawn and at the same time generous in the fruit, with present and ripe tannins and a pleasant length. Excellent accompanied by a sopressata and gorgonzola risotto.