Nombre de la empresa:Fontanafredda srl

Añada1999

Formato750 ml

ColorTinto

CategoríaVino tranquilo

País/RegiónItalia , Piemonte

DenominaciónBarolo

Cepa (Tipo de vino)Nebbiolo

ClasificaciónD.O.C.G.

Porcentaje de alcohol13.5 %

Porcentaje de azúcar0-5 g/l

Embalaje especialRegalo

Puntuación(es)

Wine Advocate (1-100) : 91

Generalidades

Tasting Notes (Recomendado):ruby-red with garnet highlights, it has a sumptuous bouquet, with clear-cut overtones of ripe plums, tobacco, liquorice, dried mushrooms, nutmeg and white pepper. Very dense, closely-woven tannins give the taste a well-knit sensation, together with softness and balance

Viñedo

% de uvas / cepa (tipo de vino):100% NEBBIOLO

Clima de cultivo / condiciones de añada :Temperate

Fecha de cosecha:september/october

Tipo de cosecha:handmade

Vinificación (elaboración del vino)

Método:this is without doubt the most prestigious vineyard on the estate, producing a Barolo of great structure and long life. Located midhillside (400 m asl) facing south/south-west, the soil is of sedimentary marine origin (Miocene-Helvetian era), with a high content of greyish-white calcareous marl. Wine-making process: the de-stemmed, crushed grapes are heated up to around 32-33°C, and the process of pumping the juice over the cap of skins begins immediately. This takes place very frequently over the first 3 days in order to extract an optimal amount of colour and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 25°C, and reducing the volume of liquid pumped over the skins. During this maceration lasting 20-30 days, delastages are performed to improve the extraction of the tannins, and at the same time to oxygenate the yeast so it will ferment in ideal conditions to provide cleaner, more elegant aromas. The alcoholic fermentation is followed immediately by the malolactic fermentation, which is encouraged by keeping the wine in heat-conditioned tanks at a temperature of around 20°C.

Duración:at this point ageing begins in barrels made of oak from Allier, 50% of which are new. The wine stays in the barrels for around 12 months, and is then racked into medium-small oak casks holding 2000 and 3000 litres to continue maturing for another year. This further refines the tannins without increasing the wine’s woodiness, achieving the right balance between the aromas of the grapes and the wood. The wine is then clarified using eggwhites if necessary to round off any remaining rough edges and obtain a perfectly clear product. Finally the wine is bottled, and stored in the cellar for around a year prior to its release

Fermentación maloláctica:yes