Fontanafredda Eremo Langhe Rosso DOC 2005

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  • 2005

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Winemaker's Notes:

Grapes for this Barbera / Nebbiolo blend are sourced from vineyards located mid-hillside (350-400 m a.s.l) facing sou...

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Wine Tasting NotesRuby red color with garnet reflexes. The bouquet is reminiscent of underbrush (red currant, blackberry, blueberry), prune jam, li... Read more

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User Reviews for Fontanafredda Eremo Langhe Rosso DOC

External Reviews for Fontanafredda Eremo Langhe Rosso DOC

External Review
Source: Shop Wine Direct
01/18/2009

Wine Tasting NotesRuby red color with garnet reflexes. The bouquet is reminiscent of underbrush (red currant, blackberry, blueberry), prune jam, licorice, with nuances of chocolate and toasted coffee. On the palate the sweet and smooth tannins of Nebbiolo give volume, roundness and mingle with the acidity of Barbera, giving freshness and sapidity to the aftertaste.


Winemaker's Notes:

Grapes for this Barbera / Nebbiolo blend are sourced from vineyards located mid-hillside (350-400 m a.s.l) facing south/south-west where the soil is of Miocene-Helvetian origin, packed with calcareous marl and potassium oxide and with good permeability. The fermentation is traditional, of medium length (12-15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31°C). The must then stays on the skins for a further 15 days to optimise the extraction of colour and tannic structure. The slightly perfumed nose with hints of oak, spice and ripe fruit character is underscored by a tarry richness. On the palate the marked tannin of the Nebbiolo is softened by the ripe fruit character of the Barbera and the finish is soft and juicy. Ideal with big red meat dishes and medium/mature cheeses.

Grapes for this Barbera / Nebbiolo blend are sourced from vineyards located mid-hillside (350-400 m a.s.l) facing south/south-west where the soil is of Miocene-Helvetian origin, packed with calcareous marl and potassium oxide and with good permeability. The fermentation is traditional, of medium length (12-15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31°C). The must then stays on the skins for a further 15 days to optimise the extraction of colour and tannic structure. The slightly perfumed nose with hints of oak, spice and ripe fruit character is underscored by a tarry richness. On the palate the marked tannin of the Nebbiolo is softened by the ripe fruit character of the Barbera and the finish is soft and juicy. Ideal with big red meat dishes and medium/mature cheeses.

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