Barolo Chinato 50 cl Fontanafredda

FF BARCHI

Technical Profile

Vinification: The floating cap fermentation is traditional-style, performed in stainless steel vats for an average of 8-10 days at a controlled temperature (30-31°C), with frequent pumping over of the must. The must then stays on the skins for several days to optimise the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

Aromatization: Tradition dating back to the end of the 1800s has it that an alcoholic infusion of herbs and spices with a cinchona bark base would be added to the wine to increase its capacity to withstand the test of time and to promote it as a medicinal drink. More than twenty herbs and cinchona bark are left to steep in alcohol, divided into three groups according to the aroma to be extracted. After macerating for around three months, the infusions are brought together and matured for 6 months in oak barrels to obtain the right balance. The extracts are then added to the wine, along with alcohol and sugar.

Tasting notes

While its alcoholic strength gives it a very long shelf life, it is not too high to make it a highly enjoyable, smooth, round product with a lovely bitter-sweet balance in the mouth. Its very intense, complex nose features the aroma of calisaya bark, while also showing clear hints of cinnamon, cloves (very noticeable on the taste too), nutmeg and aromatic herbs.

Pairings: Barolo Chinato is mostly served neat at the end of a meal and as a meditation wine, though it is also excellent paired with chocolate.

Grapes: Nebbiolo

Area: Zona di origine del Barolo

Soil type: Terreno bianco, ricchi di marne calcaree, pH fortemente alcalino

Exposure and altitude: Various directions (except north) - 300 / 400m asl

System: Guyot 4.500 plants/ha

Harvest: First/second ten-days of October

Temperature: 18 °C

Features