Fontanafredda Barbera Piemonte DOC Briccotondo 2010
Auge: Schöne, rubinrote Robe mit violetten Reflexen; Nase: Aromen schwarzer Beeren, vorwiegend Pflaumen und Brombeeren, und leichte Noten von schwarzem Pfeffer und Zimt; Gaumen: Weiche und runde Tannine verschmelzen sich harmonisch mit den Fruchtaromen; Finale: Frisch, geschmackvoll und lang
External Reviews for Fontanafredda Barbera Piemonte DOC Briccotondo
Briccotondo Piemonte Barbera 2010 - Chicago Tribune/ Of major Italian red grapes, barbera rightfully claims to have the highest acidity, its great asset at table; enjoy that here with much dark red fruit flavor too.
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.” The story of Fontanafredda is a noble one. It began in 1858, when Vittorio Emanuele II, the first king of Italy, purchased the estate (a former hunting preserve) in order to produce fine Barolo for his personal use. Today, Fontanafredda is the single largest contiguous estate in Piedmont with over 305 acres of land, including 210 acres of vineyards in the Serralunga, Barolo and Diano d’ Alba communes. Fontanafredda enjoys unrivalled access to many of Piedmont’s greatest vineyard sites. All estate vineyards are farmed without the use of chemicals, and the property is home to a bio-natural reserve, a safe and sustainable refuge for a wide array of local flora and fauna. Production Area Grapes are grown in west and south-west hillside vineyards with calcareous sand-rich marly soils in Monferrato and Langhe. Grape Varieties 100% Barbera Vinification Vines are guyot trained with plant density at 4,600 plants/ha. Hand harvested in the end of September, beginning of October. Fermentation takes place in stainless steel tanks for 6-7 days at a temperature of 73°-77°F. During this time, the must is pumped over the cap in order to optimize the extraction of the tannins and color. As soon as the alcoholic fermentation has ended, the wine is racket into concrete tanks for malolactic fermentation, which is completed by December. Color Ruby red with purple highlights Bouquet The nose is packed with black fruit, especially blackberries and plums, with slight spicy overtones hinting at black pepper and cinnamon. Taste Sweet, soft tannins come together in a closely-woven texture that combines with great fruit character and crisp freshness, culminating in a long, tasty finish. Alcohol 13.5% Serving Suggestions A perfect match for starters, cured meats and a variety of fresh and mature cheeses