Livia Fontana – Fontanin – Nebbiolo 2021, Barolo DOCG – Piemonte, Italy 🇮🇹
Overview
100% Nebbiolo sourced from vineyards around Castiglione Falletto in the Barolo DOCG. A classic expression of Nebbiolo showing the grape’s aromatic intensity, bright acidity, and structural elegance typical of the Langhe hills.
Aromas & Flavors
Highly aromatic with lifted notes of rose petals and tart red fruits. Cherry, cranberry, and subtle earthy undertones emerge with aeration.
Mouthfeel
Medium to full-bodied with vibrant acidity and firm yet refined tannins. Elegant structure with a smooth and persistent finish.
Food Pairings
Braised meats, truffle dishes, mushroom risotto, lamb, aged cheeses.
Verdict
A beautifully aromatic Barolo that highlights Nebbiolo’s classic rose and red-fruit profile while remaining approachable and expressive.
Did You Know?
Nebbiolo is named after the Italian word nebbia (“fog”), referring to the autumn fog that blankets the Langhe hills during harvest season.
🍷 Personal Pick
Aromatic, elegant, and delicious, rose-driven Nebbiolo at its finest.
— 2 months ago
Solid 9 for the price. Smooth, easy tart-like finish. — 2 months ago
El segundo con bebota y bebé, muy rico también — 3 months ago
Pingus, named after childhood nickname, deep Ruby with concentrated dark fruit aromas and gently smoky notes. On the palate flavors of cherry and plum, licorice, sweet vanilla spice, well balanced, fine grainy tannins, long finish ending with slight oaky tones. Very Nice! — 4 months ago
Surprise! What a nice unknown wine. 50% Albarin and 50% indigenous Mencia (no stems) from JR and tasted 10 years ago wondering how it’d age. Well it aged beautifully. Nose is endless floral yet deep earthy notes, lithe body lively on palate and long finish. Yum. QPR $17 — 2 months ago
Better on day 2 — 3 months ago
Dark ruby with aromas of black cherry, blueberry, and a medicinal hint. On the bud, it’s nice with cedar and cherry. Tannins are moderate with a medium finish. — 4 months ago
Sally Neal
Delightful. Create a chicken parm with a twist and some steamed spinach. I needed to decant it and let it breathe for a while. During the aperitivo hora. — a month ago