Food pairing
Ideal for main courses. Excellent with full dishes, meats and cheeses.
Production
Fermentation takes place in stainless steel tanks with floating cap and pump-over. After 7-8 days on the skins at a cool temperature there is a rapid malolactic fermentation within the month of November. In January the wine is transferred into wood for ageing: part in large French and Slavonian casks and part in small barrels (225-300 liters) of medium toasted French and American oak for about a year.
Winery
Since 1878, Fontanafredda, located in the heart of the Langhe region, has been a true institution in Piedmont, a benchmark for authentically-styled Barolo and Barbera wines that deftly balance intense aromas and deep concentration of fruit with outstanding finesse and elegance. This style is fully in line with chief winemaker Danilo Drocco�۪s philosophy that ���Barolo should reveal itself little by little, rather than all at once.�
