13.5% | ITALY

Clean, full and intense nose, with typical traces of withered flowers, dry leaves and underbrush. Robust and well-bodied, with acidity and firm tannins that give a sense of freshness that...
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Clean, full and intense nose, with typical traces of withered flowers, dry leaves and underbrush. Robust and well-bodied, with acidity and firm tannins that give a sense of freshness that prolongs the finish.

A renowned producer of Barolo, the “king of wines,” Fontanafredda has been noble since the start. The winery was founded in 1858 by Count Emanuele Alberto di Mirafiori on the hunting grounds of his father, King Vittorio Emanuele II. The first king of Italy, Emmanuele was known for his bravery — and for his fondness for wine.

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 2019 harvest, Fontanafredda is the largest certified organic winery in Piedmont.

The 250-acre Fontanafredda property in Serralunga d’Alba, a cru site of Barolo, is the single largest contiguous wine estate in the Langhe and includes 247 acres of vineyards, 30 acres of woodland and 10 acres on which the cellars and village buildings lie. Owned vineyards are in the municipalities of Serralunga d’Alba, Diano d’Alba, Barolo, Dogliani, Farigliano, Alba, Rodello, and Murinsengo, at altitudes between 200 - 400m. This wine a blend of grapes from all 11 communes in the Barolo zone, as traditionally all Barolo had been made. There are two main soil types that cover Barolo: Tortonian in the western region that is heavy in clay and magnesium deposits. Wines grown in this soil tends to be more fragrant, elegant and soft, but with notable richness. In eastern Barolo, the chalky, limestone and mineral rich Helvetian soil produces wines of deeper color, body and tannic structure, making for longlived wines.

Fermentation is carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (86-88°F) with frequent pumping over of the must. Maceration for several days following to optimize phenolic extraction and help start malolactic fermentation. Aged at least 2 years in large Slovanian and French oak casks, then bottled aged for an additional year.

The results of lengthy ageing, above-all on account of their natural qualities, these robust, well-bodied wines are packed with structure and are well capable of withstanding the test of time. Barolo has an attractive ruby-red colour with garnet highlights which become orange with the passing of time. Its bouquet is clean, full and intense, with the wine's typical traces of withered flowers, dry leaves and underbrush.

Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses, they are also perfect after-dinner wines.

"Glazed cherries and blueberries, as well as incense and lavender, make for a really pretty first impression on the nose. Tight and delicate on the palate with firm tannins and a bright finish. Drink now or hold."
92 Points, James Suckling

"…The 2014 Barolo is perfumed with lilacs and wild rose, creating a graceful and accessible wine. It is aged in large oak casks (botte grande) made with French and Slavonian oak for two year"
89 Points, eRobert Parker

"Floral, cherry, plum and spice aromas and flavors are allied to a tense structure. Light-bodied yet well-balanced, lingering nicely on the earthy finish." 
90 Points, Wine Spectator

"This bright, fragrant red opens with aromas of perfumed blue flower, forest floor, aromatic herb and wild berry... Taut refined tannins and vibrant acidity lend focus and lithe support to sour cherry, crushed strawberry and clove" 
92 Points, Wine Enthusiast


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