Pale gold with golden highlights
Grapes are grown in south-facing vineyards in the steeply sloping hills of Santo Stefano Belbo where the white soil is packed with calcareous marl, and has an alkaline pH. The vineyard’s distinctive qualities are brought out in the explosion of aromas that are strongly reminiscent of the smell of fresh muscat grapes.
|Wine maker notes
|Vines are guyot trained with plant density at 6,000 plants/ha. In the end of August, beginning of September, the grapes are picked by hand, with a part being pressed immediately upon arrival at the winery, while the remainder are de-stemmed before undergoing brief maceration in a temperature controlled tank, where they are kept for approximately 12 hours at a temperature of 41°F. Very gentle pressing extracts only the free-running juice from the grapes, separating it from the solid parts. The fermentation begins when the temperature arrives at 64°F, and is brought to an end when 3 degrees of alcohol have been reached.
|Very enjoyable on its own, it is also a perfect match for many types of desserts
|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.