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Auge: Die Farbe ist rubinrot mit Granatreflexen; Nase: Das Bukett ist intensiv und angenehm, zeigt deutliche Noten vo...Read more...
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La Rosa Barolo 2007 - 93 points, Wine Enthusiast/ Barolo La Rosa delivers bold, dark concentration with sweet spice tones of almond paste and vani... Read more
La Rosa Barolo 2007 - 91 points, Wine Advocate/ The 2007 Barolo Vigna La Rosa is stylistically similar to the straight Barolo, but it has more tex... Read more
La Rosa Barolo 2008 - 94 points, JamesSuckling.com/ Pure Nebbiolo fruit here that gives aromas and flavors of rose petal, light prunes and dried f... Read more
Food Pairings for Barolo DOCG Vigna la Rosa
External Reviews for Barolo DOCG Vigna la Rosa
La Rosa Barolo 2007 - 93 points, Wine Enthusiast/ Barolo La Rosa delivers bold, dark concentration with sweet spice tones of almond paste and vanilla cream backed by sharply focused aromas of red berry, cassis, plum and mocha. In the mouth, this beautiful Nebbiolo boasts a linear but long-lasting feel.
La Rosa Barolo 2007 - 91 points, Wine Advocate/ The 2007 Barolo Vigna La Rosa is stylistically similar to the straight Barolo, but it has more textural depth and sheer body. Sweet, perfumed flowers, dark cherries and licorice are woven together in this graceful, suprisingly vinous Barolo.
La Rosa Barolo 2008 - 94 points, JamesSuckling.com/ Pure Nebbiolo fruit here that gives aromas and flavors of rose petal, light prunes and dried figs. Full body, with polished velvety tannins and a long caressingly textured finish. Drink now or hold. Beautiful balance
La Rosa Barolo 2001 - 91 points, Wine Advocate/ The 2001 Barolo Vigna La Rosa emerges from the glass with sweet rose petals, spices and dried red cherries. It, too, has aged nicely...The 2001 is very pretty...
La Rosa Barolo 2007 - 96 points, WineReviewOnline.com/ This Barolo comes from Fontanafredda’s La Rosa vineyard within the commune of Serralunga d’Alba. It’s a denser, more robust and earthier version of their Barolo labeled Serralunga d’Alba. Fabulously long and balanced, it’s a gorgeous wine with layers upon layers of excitement. It has a “modern” patina without losing any of the traditional mixture of savory and fruit flavors found in top notch Barolo. This young Barolo simultaneously bombards and caresses the palate.
Vigna "La Rosa" Barolo 2007 - 92 points, Wine Spectator / Ripe, cherry and plum jam aromas lead off, with a saturated palate of sweet fruit tinged by tar and licorice. Firm tannins conclude the adventure.
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 All grapes for this single vineyard offering come from the “La Rosa” vineyard in the village of Serralunga. Vines are planted in 820-980 feet above sea level and the soils of Miocene-Helvetian origin are packed with calcareous marl and clay, with plenty of quartzose sand and good permeability. Grape Varieties 100% Nebbiolo Vinification Vines are guyot trained with plant density at 4,600 plants/ha. Following hand harvest in mid-October, grapes are de-stemmed and crushed. The crushed grapes are warmed to around 89-91°F, 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 color and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 77°F, 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 temperature-controlled tanks at 68°F. Color Ruby-red with garnet highlights Bouquet Delicate, though intense nose is complex, with clear-cut overtones of withered roses, violets, tobacco, underbrush, spices, and a slight touch of vanilla. Taste Dense, closely-woven tannins start out smooth, almost velvety, and then explode in the palate with fruit and nicely balanced freshness. Long flavorful finish. Alcohol 14% Serving Suggestions It is excellent served with flavorful meat dishes and mature cheeses.
Auge: Die Farbe ist rubinrot mit Granatreflexen; Nase: Das Bukett ist intensiv und angenehm, zeigt deutliche Noten von verblühter Rose, Veilchen, Tabak, Beeren, Gewürzen und leichter Vanille; Gaumen: Im Mund ist die Struktur der Tannine dicht: der Ansatz ist weich, fast samtig und explodiert dann in einer ausgeglichenen Fruchtigkeit und Säure; Finale: Der Abgang ist lang und reich an Würze
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