2012 CASCINA FONTANA BAROLOCascina Fontana
Producer: Cascina Fontana
Grape: Nebbiolo 100%
Region: Piedmont, Italy
Zone: Perno, Castiglione Falletto
Producer Info: Cascina Fontana is situated in the heart of the Barolo region, in Perno, in the commune of Monforte d’Alba, about 15 kilometers from Alba. The Fontana family has been a winegrower in the Barolo wine zone for at least six generations. Today, winemaker Mario Fontana continues this tradition, overseeing the entire cycle, from growing grapes and tending the vines, to winemaking, bottling, maturation, and sales. Mario and Luisa Fontana own and work four hectares of estate vineyards, dedicated to the cultivation of the classic grape varieties of Le Langhe: Nebbiolo, Dolcetto, and Barbera. The vineyards are situated on some of the zone’s most favored crus sites in the communes of Castiglione Falletto (Villero, Valletti, Pozzo), La Morra (Gallinotto), and Sinio (Vigna del Castello).
Cascina Fontana Barolo is produced from Nebbiolo grapes grown on steep hill vineyards in the heart of the Barolo wine zone, notably on our own three select cru vineyards, Villero and Valletti in the wine commune of Castiglione Falleto and Gallinotto in the commune of La Morra. Grapes from each site contribute different characteristics: complexity, structure, elegance, acidity, fruit.
Tasting note: Rich fragrances of roses, liquorice, and spices. Complex and harmonious on the palate, with the right balance between fruit, tannin and acidity.
This is a complex and austere wine that is incredibly rich in every way. Though the colour is never deep, the wine has great profundity and concentration with a balance of tannin and acidity that, initially, gives it a character that is hard, unrevealing, even austere. With age, Barolo gains in smoothness while the primary fruit and fermentation aromas give way to a more complex bouquet of liquorice, tar, roses and a host of other sensations. Cascina Fontana Barolo has great persistence and a very long finish.
Growing System: Guyot
Soil Composition: Clay
Production: Fermentation in stainless steel for 20-25 (sometimes as much as 40) days followed by ageing in stainless steel for up to 8 months and maturation in 25hl Slavonian oak barrels for 2 years, followed by assembly and further ageing in stainless steel for 1 year, and ageing in bottle for at least 1 year before release.
Alcohol (%) 13.5%