Barolo di Fontanafredda is produced with grapes from different plots in the municipality of Alba, from soils always rich in limestone and marl, but with different exposures and altitudes. The harvest takes place in the first twenty days of October. The grapes are traditionally vinified in steel, with fermentation and maceration lasting two weeks, followed by malolactic fermentation. The wine is then aged for two years in large French or Slavonian oak barrels, and at least one more year in the bottle, before being placed on the market.

BAROLO FONTANAFREDDA TRADITION: TASTING

Fontanafredda's Barolo Tradizione di Fontanafredda reflects this hot vintage, initially perhaps underestimated, which then gave very pleasant results. It enters the glass with a beautiful ruby colour with garnet reflections. On the nose, it combines fruit, red and black, with undergrowth, flowers and delicate spiciness in sweet tones. To drink it has structure and a certain severity. Very interesting in the company of the rack of lamb with cream of bread.