• Barolo DOCG Vigna La Rosa

Barolo DOCG Vigna La Rosa

INFO

  • - Brand: Fontanafredda
  • - Product Code: Barolo DOCG
  • - Reward Points: 56
  • - Availability: 100
65,90€ 56,00€
Ex Tax: 45,90€
Qty

Amount of sulfites: at least 80% less than the extent permitted by law.

It burns from the most important Nebbiolo's grapes in the Fontanafredda vineyard, the one that always gives emotion, expressing elegance and sweetness fullness: The Rose in Serralunga d'Alba. It grows in the historic properties of Fontanafredda for 24 months, going from smaller oak barrels until you get to the bigger ones, where it matures, to reach the complexity of the greatest Barolo Langa.

Characteristics: Ruby-red with garnet highlights, its delicate, though intense nose is wide, with clear-cut overtones of withered roses, violets, tobacco, underbrush, spices, and a slight touch of vanilla. Dense, closely-woven tannins show on the palate, which starts out smooth, almost velvety, and then explodes with fruit, nicely balanced by a sharp freshness. Long aftertaste packed with flavour.

Food Match: Ideal with big red meat dishes and medium or mature cheeses, it also provides pleasant company for after-dinner conversation.

SERVING TEMPERATURE: 17-18° C

Wine Making 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.

Aging 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 2.000 and 3.000 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 egg-whites 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.

What's VINO LIBEROThe Vino Libero project, an association of 13 Italian wineries which includes important brand, was born to meet the needs and expectations of increasingly educated customers. Vino Libero literally translates as ‘free wine’, but in this case it means free from anything which negatively affects the quality of the wine. This project promotes wines that are free from herbicides and fertilizers, and is against pollutant and wasteful packaging.

red wine most important in Italy for sale online in our E-Commerce www.enotecalombardi.com and at our Enoteca Lombardi in Umbria Assisi Via Borgo Aretino 9

Technical Specifications
product Red wine
denomination Barolo DOCG
region Piedmont
vintage 2012
grapes Nebbiolo 100%
alcohol 14% vol.
winemaking 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.
Ageing 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 2.000 and 3.000 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 egg-whites 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.
Food Type Ideal with big red meat dishes and medium or mature cheeses, it also provides pleasant company for after-dinner conversation.
volume cl 75

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