# Fontanafredda Alta Langa DOCG Blanc de Blancs Extra Brut (2021)

- **Producer:** Fontanafredda S.r.l.
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, bread, toast, brioche, butter, honey, hazelnut

## About this wine

Founded in 1858 by Vittorio Emanuele II, the first King of Italy, as a gift for his mistress Rosa Vercellana, Fontanafredda is a historic estate in Piedmont. While internationally celebrated for its red wines, the estate was one of the seven original pioneers that revived Piedmont's traditional-method sparkling wine heritage, leading to the creation of the Alta Langa DOCG. This Blanc de Blancs is a unique expression of high-altitude Chardonnay grown at 600 meters above sea level, showcasing a precise, alpine character that sets it apart from typical Pinot Noir-dominant blends of the region.

## Interesting facts

- Founded in 1858 by Italy's first king, Vittorio Emanuele II, as a royal love token for his mistress Rosa Vercellana.
- Fontanafredda was one of the seven original wineries that pioneered the revival of traditional-method sparkling wines in Piedmont.
- Grown at an extreme altitude of 600 meters, preserving exceptional freshness and alpine acidity in the Chardonnay grapes.

## Food pairing

The high acidity and fine effervescence of this Extra Brut sparkling wine act as a palate cleanser, cutting through rich, creamy textures like goat cheese or buttery risottos. Its mineral-driven, dry profile beautifully complements the delicate sweetness of raw shellfish and seafood carpaccio, while its subtle autolytic complexity pairs harmoniously with earthy, aromatic dishes like white truffle pasta.

## Wine making process

The hand-harvested Chardonnay grapes are gently pressed shortly after harvest. The juice undergoes static settling for 12 to 24 hours at 8 to 10 degrees Celsius before alcoholic fermentation in temperature-controlled stainless steel tanks at 16 degrees Celsius. Following this, the base wine undergoes malolactic fermentation in cement tanks and rests on its fine lees until spring. The secondary fermentation occurs in the bottle, where the wine is aged on its lees for 30 to 36 months in the estate's historic, naturally temperature-regulated cellars before disgorgement.