Description
Since 1858, the Fontanafredda Estate & Winery has been instrumental to the growth and international awareness of Barolo, while championing sustainability and community engagement in the Langhe region of Piedmont. Under the lead of visionary entrepreneur, Oscar Farinetti, Fontanafredda has built a portfolio of wines that express the depth and diversity of the Langhe, produced from grapes that are farmed from organic and sustainably managed vineyards. Since the 2018 harvest, Fontanafredda is the largest certified organic winery in Piedmont.
The Many Firsts of Barolo’s Fontanafredda Wines
The grapes are picked into boxes at the end of September, de-stemmed, crushed, and sent to fermentation tanks, where a cold maceration occurs at a temperature of 50°F for 24 hours. During maceration, a soft pressing of the skins and a subsequent settling of the must is made, then the wine is kept cold for an additional 24 hours. The must is left to ferment at a maximum temperature of 65° F, and is then left on lees for a period of three months at a temperature of 41°F to inhibit malolactic fermentation. The bottling is done in late winter.
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