# Barolo La Rosa (1998)

- **Producer:** Fontanafredda
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €95
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, red cherry, black plum, black cherry, cloves, cedar, smoke, vanilla, earth, dried fruit, fig, tobacco, leather, forest floor, raisin, prune, mushroom, cooked fruit

## About this wine

The 1998 Fontanafredda Barolo La Rosa is a 100% Nebbiolo wine from the Barolo DOCG appellation in Piedmont, Italy. It originates from Vigna La Rosa, a distinguished single-vineyard site known for its unique soil that contributes to a fruitier profile. Fontanafredda, founded in 1858 by King Vittorio Emanuele II and Rosa Vercellana, is a producer with a deep historical legacy, now committed to organic viticulture and sustainable practices. The 1998 vintage is noted for its mature character and continued development, representing a 'true oldie but goldie' with fine fruit, vitality, and energy.

## Interesting facts

- Founded by Italian royalty in 1858.
- Vigna La Rosa is a single-vineyard cru.
- Estate is committed to certified organic farming.
- Recognized as 'European Winery of the Year'.

## Food pairing

The wine's full body, high tannins, and high acidity are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in meat, softening the wine and the food. The acidity cuts through richness, cleansing the palate, while the wine's mature notes can complement earthy flavors like mushrooms and truffles.

## Wine making process

The 1998 Fontanafredda Barolo La Rosa is produced from 100% Nebbiolo grapes. Fermentation takes place in thermo-conditioned steel tanks for about 15 days, using indigenous yeasts and precise temperature control (28-30°C) to optimize extraction. Maceration and pressing are carefully managed through tasting. The wine then undergoes approximately 24 months of aging in medium-sized oak barrels (30-50 hl), followed by at least 12 months of bottle refinement before release. The estate practices certified organic viticulture, employing controlled grassing and organic substances.