This is a beautiful, classic expression of Barbera, with fine acidity balanced by ripe fruit.  Aromas of black currant and dried plum with hints of licorice and earth lead to more of the same on the palate.  It is medium-bodied with a long finish, this is a wine made for the table.

WINE INFORMATION

Barbera is one of the Piedmont’s workhorse grapes.  Known for its lack of tannin, high acidity, and general fruitiness, it produces wine that is a perfect partner for red-sauced dishes.  It’s grown throughout the Piedmont, but the most famous regions are Alba, Asti, and Monferrato.  Any bottling that blends grapes from more than one area will be labeled simply “Piedmont”.

Fontanafredda’s history starts in 1858, when King Victor Emmanuel II of Sardinia acquired 54 hectares of land in the Piedmont, used primarily as a hunting estate.  It was passed on to his children by Rosa Vercellana, who was given the title Countess of Milaflori and Fontanafredda.  In 1887, her son Emmanuel Guerrieri began grape growing and winemaking, producing Barolo of some note.  The bulk of the original estate lies in Alba, the winery itself in the Langhe.  Today, the estate comprises 100+ hectares (250 acres), all farmed sustainably, producing several classic Piedmont varieties.  In addition the family has worked with local growers in the Langhe and Roero for several generations; these growers manage their vineyards the same way the estate is run. 

This wine is made from both estate (Alba) and sourced (Langhe) fruit.  The must is fermented warm in stainless steel for about a week, with multiple pump-overs, then racked to concrete tanks for malolactic fermentation.  The wine is aged about five months in new Allier oak barrels and older Slavonian oak casks.  It is lightly fined before bottling.  Drink over the next four years.

Charcuterie, Cheese, Duck, Pizza, Sausage, Tomato Sauce