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1974 Fontanafredda Vigna La Rosa
- Barolo DOCG, Italy
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- Most Recent Global Avg Price (ex-tax)
- $ 76 / 750ml
- From April 2024
- Red - Savory and Classic
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Vineyard notes: "Soil type: Calcareous marl and clay. Exposure and altitude: South/south-west - 250-310m asl. System: Guyot 4.400-5.000 plants/ha."
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Winery
Fontanafredda is an historic estate in the commune of the same name in Piedmont of northwest Italy. It has long been regarded as one of the great producers of the region, and has a large range of wines including single-vineyard...
Details
- Region or Appellation
- Producer Notes
- Barolo with a ruby red color, with garnet reflections. The scent is broad, gentle, but intense, with clear hints of dried rose, violet, tobacco, undergrowth and light vanilla. In the mouth the texture of tannins is dense and full: the entrance is soft, almost velvety and then explodes into a sensation of fruit well balanced by acid freshness. The aftertaste is very long and rich in flavor.
- Alcohol ABV
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13.5 - 14.7%
- Sweetness
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Dry
- Blend
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100% Nebbiolo
- Maturation
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Oaked
- Ownership
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Oscar Farinetti
- Harvest date
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October
- Closure Type
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Cork
- Vineyard Notes
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Soil type: Calcareous marl and clay. Exposure and altitude: South/south-west - 250-310m asl. System: Guyot 4.400-5.000 plants/ha.
- Harvest Notes
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Mid - October
- Winemaking
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The grapes harvested during the day are delivered to the cellar in small 20 kg perforated crates, destemmed and not crushed to avoid damaging the skin which is very delicate in the Nebbiolo variety. The fermentation then begins in thermo- conditioned steel tanks with indigenous yeasts at a temperature between 28 and 30 ° C. At the end of the fermentation, the practice of sticking is carried out, which ensures that the cap of skins remains completely submerged by the must / wine. This task lasts for about 15 days, in order to extract from the grape skin as many noble substances as possible, which will contribute to the richness of the finished product.
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- Ageing
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As soon as the coarser solids have settled on the bottom of the tank where the wine was drawn off, it is decanted into medium-sized oak barrels (30-50 hl) in which it rests and matures for about 24 months. Then, a further wine refinement of about 12 months takes place in the bottle, in order to prepare it in the best way before placing on the market.
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About the Wine
Suggested Dishes to Pair With This Wine
- Partridge, roast Main Course
- Western
- Lasagne, game Main Course
- Contains: béchamel sauce
- Italian
- Lasagne, veal Main Course
- Contains: béchamel sauce
- Italian
- Parmesan Cheese Course
- Italian
Related News
(1)Q&A: Danilo Drocco
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Vintage quality: Excellent
Current condition: Likely past it
The 1974 vintage for Piedmont began with a cold, snowy winter followed by a cool spring eventually giving way to a hot, dry summer. Conditions remained balmy through to the autumn, creating fruit-driven wines best for mid-term cellaring but not for much longer. The ...
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