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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2025 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by cvdeluca on 11/29/2020 & rated 94 points: Last bottle of 2 from this vintage, which could easily go 10 more years. Right now after a decant this has a floral and red berry Nebbiolo scent & a savory finish. Very good with mushroom omelette and cheese by the fire pit on a chilly day. (1040 views) | | | Tasted by brich on 12/29/2018 & rated 92 points: Took 1/3 hour to open up. Nice complexity. Has more time in the bottle. (2147 views) | | | Tasted by Derek Darth Taster on 1/8/2018 & rated 92 points: Tasted blind. Pop and poured. Drank over 2 hours. Monday afternoon at UE Straits.
Appearance is clear, deep intensity, ruby colour. Legs.
Nose is clean, medium intensity, with aromas of iron earth minerality, black tar, dark red plums, black cherries. Developing.
On the palate, dry, high acidity, medium+ alcohol (13.5%), firm high tannins, full body. Medium+ flavour intensity, with flavours of black cherries, dark red cherries, dark red plums, blueberries, peppery spices, iron earth minerality, black tar. Long finish.
Very good quality. I was guessing this was a Barolo from the Serralunga side though, as this was not showing any floral aspects. Only adolescent now. This still requires another 4-5 years at least to develop more.
Paiagallo lies just southwest of Cannubi hill, and sits above Tortonian soil. (2689 views) | | | Tasted by fats1976 on 11/22/2017 & rated 91 points: Slightly more acidic than I prefer, but mild for a Barolo. Lots of fruit, strong finish - a nice drink. (2424 views) | | | Tasted by thesternowl on 8/15/2017 & rated 92 points: Popped and poured. Deep garnet color...seemingly darker than I typically expect but stops short of being opaque. Aromas of ripe black and red fruits, tar, roses and leather. Black and red fruits on the palate with some secondary notes of leather, spices and minerals. Tannins are still rather firm but nothing oppressive at this stage. Beautiful acidity which went lovely with risotto balls, pizza bianco, scampi and shaved Brussels salad. Admittedly, this took about 15 minutes to really start telling its story but I still wouldn't recommend a decant. Plenty of life left in the tank. Drink now or Hold. (2855 views) | | | Tasted by Sportsdet on 8/5/2017 & rated 93 points: Nice Barolo. Smooth and ready to drink. (1790 views) | | | Tasted by cvdeluca on 5/30/2016 & rated 94 points: Outstanding cru in a good place, fruit and earth, flavors coming through after opened and left to breathe for about 4 hours. Drank with braised short ribs, finished over the next 2 days and did not lose a thing. (2105 views) |
| Fontanafredda Producer Website
U.S. Importer (Addt'l Info)NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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