Fontanafredda Pradalupo Roero Arneis

This white wine from Piedmont is made from the Arneis grape, which is harvested and selected entirely by hand. This ensures that only the finest juice is used in this white Pradalupo. This gives the aroma a beautiful bouquet of flowers, white grapes, anise, and a hint of lemon. The taste of this Fontanafredda is enchanting, with a pleasantly fresh touch of ripe apple, a hint of anise, and white grapes.

Organic sustainable viticulture from Fontanafredda

Since 1858, the Fontanafredda estate and winery have played a key role in the growth and international recognition of Barolo. The winery also champions sustainability and social responsibility in the Langhe region of Piedmont. Oscar Farinetti is at the helm of Fontanafredda and has built a portfolio of wines that express the depth and diversity of the Langhe region. The wines are made from grapes grown in organic and sustainably managed vineyards. The 250-hectare estate in Serralunga d'Alba is the largest contiguous winery in the Langhe, encompassing 247 hectares of vineyards, 30 hectares of woodland, and 10 hectares of cellars and village buildings. The vineyards are planted on sandy soils facing east and west, rich in yellow, calcareous marl, at an altitude of 200 to 300 meters.

The vinification process of Pradalupo

The grapes for this Pradalupo are harvested in 20-kilo baskets. 50 percent are destemmed, crushed, and subjected to a 24-hour cold maceration. After maceration, the grapes are gently pressed. The remaining 50 percent of the grapes are placed directly in the presses before being crushed. The first pressing is separated from the skins by a gentle pressing. The must obtained from these two vinification methods is stored separately in stainless steel tanks at controlled temperatures, where fermentation for both is carried out at a low temperature. After fermentation, the wines are combined and stored at a cool temperature of 5 degrees Celsius to prevent malolactic fermentation. The wine is aged for four to five months in stainless steel tanks at low temperatures on its fine lees to enhance the aromas and body. The wine is then cold-stabilized and bottled before summer.