Cart 0
1966 and 1967 Fontanafredda Barolo and 1966 Barbaresco

1966 and 1967 Fontanafredda Barolo and 1966 Barbaresco

$1,560.00

Total of 70.75 liter bottles Collection of Fontanafredda 1966 Barolo (2 bottles), 1967 Barolo (2 bottles) and 1966 Barbaresco (3 bottles) Condition: Good Provenance: From the Restaurant Private Cellar of an historical Italian Hotel / Dalla Cantina privata del ristorante di...


Shipping & Returns

Estimated Arrival:
  • Fedex: Sep, 9 - Sep, 11
  • White Glove: An estimated arrival of 4-6 weeks
Returns:
  • This item is final sale and non-returnable.

Request More Info

Contact Victorin


More Details

Total of 70.75 liter bottles

Collection of Fontanafredda 1966 Barolo (2 bottles), 1967 Barolo (2 bottles) and 1966 Barbaresco (3 bottles)

ConditionGood

Provenance: From the Restaurant Private Cellar of an historical Italian Hotel / Dalla Cantina privata del ristorante di uno storico albergo Italiano

Foodpairing
Beef
Lamb
Veal
Mature and hard cheese
Mushrooms

Thanks to its extraordinary microclimate, Piedmont is for sure one of the most vocated italian wine region. There are two major features affecting the weather in Piedmont and helping the grapes to be so fine: the ice cold Alps and the warm Mediterranean. Designated as a UNESCO World Heritage Site in June 2014, vineyards in the Langhe are really breathtaking, and its areas are amongst the most celebrated in Italy. They're home to famed grapes like Nebbiolo, Barbera, Dolcetto and Moscato d'Asti.

Barolo - Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.

Barbaresco - In the region of Piedmont in Northern Italy, the Nebbiolo grape stands high above the rest. It has two personalities—the dark, brutish wines of Barolo and the elegant, striking wines of Barbaresco.

These Barbaresco wines are often light in color, but filled with tart berry flavors mixed with flavors of dry earth, spices, and potpourri.

The Nebbiolo grape produces powerful wines. The wines from Barbaresco are its most feminine and elegant, but they can be as exciting and exhilarating as their neighboring Barolo wines.

These wines have high acidity and tannin, so they are best after a couple years of aging. Once they get a few years in bottle, they reveal invigorating aromas of tart cranberries and cherries, cardamom, potpourri, and dry earth. They are generally a lighter reddish orange in color, but they are not light on flavor. (vivino)


More from this collection

Sale

Unavailable

Sold Out