Fontanafredda, 2007 Barolo di Serralunga d'Alba DOCG.

Grapes: 100% Nebbiolo.

Vinification Note: In the cellar the fermentation process is traditional, 7-10 days in stainless steel vats with a floating cap at a controlled temperature (30º-31ºC). The must then stays on the skins for a further 15 days to optimise the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation. A long stay in large oak casks (70%) and barriques (30%) precedes bottling, and is followed by a further period of maturation which depends on the vintage, though it never lasts less than 6 months.

Tasting Notes: Blood red with ruby highlights, it has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The palate is dry, but soft, full bodied, velvety and well balanced, and is engagingly complex throughout the lengthy finish.