Fontanafredda

Serralunga d'Alba Barolo Nebbiolo

8.952 ratings
8.94 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Mary H
9.0

Barolo Week @ Eataly - light-bodied, translucent garnet color, a little hot in the glass for me at room temp. Red cherries, red currants with noticeable tannins that have yet to soften (it is a bit on the earlier side for for drinking). Neither muscular nor feminine but may need more time to become more refined.

Barolo Week @ Eataly - light-bodied, translucent garnet color, a little hot in the glass for me at room temp. Red cherries, red currants with noticeable tannins that have yet to soften (it is a bit on the earlier side for for drinking). Neither muscular nor feminine but may need more time to become more refined.

1 person found it helpfulNov 11th, 2019
Alton Komori

10/19/21 Denver - Venice Ristorante - With osso bucco which was good; wine was not as impressive, with a tart finish; not worth the price.

10/19/21 Denver - Venice Ristorante - With osso bucco which was good; wine was not as impressive, with a tart finish; not worth the price.

Oct 20th, 2021
Willie Carter

First and foremost, these are my all time favorite labels. Deep clear ruby color, almost Tawny. Little violet specks throughout. Traditional and classic to its core. Black truffles and moist earth initially on the nose with the customary dried cherries showing up. Menthol, dried herbs, and black tea.

Stylish and refined, as all Barolo should be. Tight at first but opens up very nicely after an hour. Bright acidity and ripe tannins. A staple of these Fontanafredda wines. A touch of old leather to go with the cherries and blackberries. More beautiful herbs on the palate to go with the star anise and cigar box. As wonderful as it is today, it’s fun thinking about what it can be down the road.

First and foremost, these are my all time favorite labels. Deep clear ruby color, almost Tawny. Little violet specks throughout. Traditional and classic to its core. Black truffles and moist earth initially on the nose with the customary dried cherries showing up. Menthol, dried herbs, and black tea.

Stylish and refined, as all Barolo should be. Tight at first but opens up very nicely after an hour. Bright acidity and ripe tannins. A staple of these Fontanafredda wines. A touch of old leather to go with the cherries and blackberries. More beautiful herbs on the palate to go with the star anise and cigar box. As wonderful as it is today, it’s fun thinking about what it can be down the road.

Jun 20th, 2021
Keith Wright

Okay ... would try other before buying again

Okay ... would try other before buying again

Mar 5th, 2021
Tom Balamaci

Tart cherries, tar, grey gravel and dusty florals. Absolutely decant (or wait another 5 years.) Tannins are forward w acid but dissipate pleasantly.

Tart cherries, tar, grey gravel and dusty florals. Absolutely decant (or wait another 5 years.) Tannins are forward w acid but dissipate pleasantly.

Dec 5th, 2020
RustyR

Thanks

Thanks

Nov 5th, 2020
Ericsson

Nice acidic and tannic Barolo with some red fruit. Neatly balance and good pairing with black truffle pasta.

Nice acidic and tannic Barolo with some red fruit. Neatly balance and good pairing with black truffle pasta.

Jul 17th, 2020
Mako Sawaguchi

This Barolo reminded me of a good friend who knows when to listen and when to step in and make it count. Delicious. subtle, and a candle on the cake for Mother’s Day.

This Barolo reminded me of a good friend who knows when to listen and when to step in and make it count. Delicious. subtle, and a candle on the cake for Mother’s Day.

May 10th, 2020
Ted
9.1

Pretty tame. Was ok. Will have another glass tomorrow.

Pretty tame. Was ok. Will have another glass tomorrow.

Mar 7th, 2020
Paul Cunningham

Smooth

Smooth

Dec 11th, 2019