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Fontanafredda Barolo La Villa 750ml 2000
Sku: 1285609*
All grapes for this single vineyard offering come from the “La Villa” vineyard in the village of Barolo. Vines are planted at 1050-1215 feet above sea level facing east and south-eas ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: Italy
Region: Piedmont
Sub-Region: Barolo
Grape Varietal: Nebbiolo
Type: Still wine
Reg. 90.99
On Sale $72.99
Buy Fontanafredda Barolo La Villa
Color - Ruby-red with garnet highlights Bouquet - Brimming with black fruit - cherries, blackberries and plums - and with spicy aromas of cinnamon, cloves and black pepper. Taste - Soft, sweet tannins combine with a strong fruit character. The acidity is nicely balanced with the tannins, giving a sense of freshness that prolongs the finish.
Wine Advocate 90 points - The 2000 Barolo La Villa, from a part of the Cannubi vineyard in the town of Barolo, offers much spicy and tarry cherry fruit, good intensity and warmth, and the satiny texture of many of these 2000 wines. Well sustained, it does not possess the fullness of a truly superior vintage. Drink: 2005-2015. (Aug 2005)

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All grapes for this single vineyard offering come from the “La Villa” vineyard in the village of Barolo. Vines are planted at 1050-1215 feet above sea level facing east and south-east exposure. The Tortonian Miocene era soils are packed with limestone, potassium oxide, phosphor and copper.
Wine maker notes
Vines are guyot trained with plant density at 4,800 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.

Technical notes
100% Nebbiolo

Food pairing
It is excellent served with flavorful meat dishes and mature cheeses.

In the heart of wine-growing Piedmont – in the hills of the Langhe – Fontanafredda was born: chronicles of the time relate that “by order of 17 June 1858? an area of 138.82 “giornate piemontesi” (approx. 54 hectares) of the property of Roggeri Giacomo, son of Giovanni Battista in Serralunga d’Alba, was registered under the private estate of Vittorio Emanuele II King of Sardinia. The king, who had fallen hopelessly in love with Rosa Vercellana, also known as “La Bela Rusin”, a commoner and daughter of a drum major at his majesty’s service, gave the entire parcel of land to her, making her Countess of Mirafiori and Fontanfredda a year later. The history of Fontanafredda had begun, but it did not start operating as a business venture until twenty years later, in 1878, thanks to the farsightedness of Emanuele Guerrieri, Count of Mirafiore, son of the king and Bela Rusin, a noble entrepreneur who devoted his life to wine with a very modern approach.

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