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Fontanafredda Barolo La Rosa 2005

Fontanafredda Barolo La Rosa 750ml 2005      
Sku: 1663261*

All grapes for this single vineyard offering come from the “La Rosa vineyard in the village of Serralunga. Vines are planted in 820-980 feet above sea level and the soils of Miocene-Helvetian origin are packed with calcareous marl and clay, with plenty of quartzose sand and good permeability.

Tasting notes
Color - Ruby-red with garnet highlights Bouquet - delicate, though intense nose is complex, with clear-cut overtones of withered roses, violets, tobacco, underbrush, spices, and a slight touch of vanilla. Taste - Dense, closely-woven tannins start out smooth, almost velvety, and then explode in the palate with fruit and nicely balanced freshness. Long flavorful finish.

Rating
 Free Shipping points
Sweet strawberry and cherry aromas. Full-bodied, with chewy tannins and a long, flavorful finish. Focused, with clean, rich fruit, offering lots of dark berry notes. Shows plenty of polish. Best after 2011. 1,500 cases made.-JS
The 2005 Barolo La Rosa is a graceful, floral wine laced with perfumed red fruit, roses, sweet spices and minerals. The La Rosa possesses gorgeous textural richness in a soft, approachable style, with a long, refined finish that rounds things out. Today the wine comes across as quite primary, but with some additional time in bottle it should develop additional tertiary nuance. The tannins gain on the finish in this deceptively medium- bodied Barolo.
The 2005 Barolo La Rosa is a graceful, floral wine laced with perfumed red fruit, roses, sweet spices and minerals. The La Rosa possesses gorgeous textural richness in a soft, approachable style, with a long, refined finish that rounds things out. Today the wine comes across as quite primary, but with some additional time in bottle it should develop additional tertiary nuance. The tannins gain on the finish in this deceptively medium- bodied Barolo. Anticipated maturity: 2012-2022.

Wine maker notes
Vines are guyot trained with plant density at 4,600 plants/ha. Following hand harvest in mid-October, grapes are de-stemmed and crushed. The crushed grapes are warmed to around 89-91F, 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 77F, 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 68F.

Technical notes
100% Nebbiolo

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

Related Searches
Italy
Piedmont
Barolo
Asti
Barbaresco
Barbera del Monferrato
Regional Wineries:
Giovanni Sordo
Marchesi di Barolo
Paolo Scavino
Country: Italy
Region: Piedmont
Sub-Region: Barolo
Grape Varietal: Nebbiolo
Type: Still wine
 
21% discount on 6 bottles for $587.94
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