Red

Fossati

By Cascina Adelaide, Barolo, Piemonte, Italy

Cascina Adelaide Fossati

Barolo from estate vineyards at Fossati in La Morra, made from five Nebbiolo clones with native yeasts and aged 24 months in oak.

Tasting notes

Colour so intense it betrays its power at first sight. A basket of wonderfully ripe fruit on nose and palate, with strong notes of raspberry and cherry followed by clove, chocolate and vanilla. Despite the long ageing the tannin still hides part of its herculean structure.

Pairs well with

Red meat, game, truffle recipes, blue or aged cheeses.

Technical details

Style
Red
Denomination
Barolo DOCG
Grape
Nebbiolo 100% (5 clones)
Cru / vineyard
Fossati
Production area
Estate-owned vineyards in the Fossati area, La Morra commune
Soil
Calcareous clay, Tortonian (red and grey clay, vineyard page)
Exposure
South-east
Vineyard planting
Altitude about 400 m; guyot with medium-short pruning, about 5,000 vines per hectare, yield cut to 1 kg per vine; planted about 14 years ago (vineyard page)
Vinification
Ripe grapes picked into small perforated 20 kg crates and sorted bunch by bunch; crushing within a few hours of picking. Fermentation with native yeasts at a controlled temperature of about 32 °C with repeated gentle pump-overs, maceration of about 350 hours on average. The new wine goes into oak for spontaneous malolactic fermentation. Ageing: 24 months in oak barrels of different sizes, then at least 6 months in bottle.
Serving temperature
18-20 °C
Storage
Keep the bottle lying down; ages at least 10-15 years from the vintage. Alcohol 14% vol, residual sugar 2 g/l, total acidity 6 g/l, dry extract 31 g/l.

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