About this wine
Cascina Fontana's flagship Barolo is a traditional blend of Nebbiolo from three historic cru parcels: Villero and Valletti (cru Mariondino) in Castiglione Falletto, and Gallinotto (cru Giachini) in La Morra. Each parcel is hand-harvested and vinified separately, then blended to create a wine of classic structure and elegance. The producer deliberately avoids single-vineyard bottlings from these plots, following the traditional Barolo philosophy that blending crus produces greater harmony than any single site alone.
A serious, structured Barolo — decant for at least two hours before serving to let its aromas fully open.
Sommelier's Note
"A benchmark for how blending multiple Barolo crus — rather than bottling them separately — can produce a wine of greater harmony and depth than any single vineyard alone."
Food Pairings
Pairs beautifully with braised beef, roasted game, and truffle-infused pasta, as well as aged hard cheeses such as Castelmagno.
When to drink it
Formal dinners, special celebrations, or a centerpiece for a collector's tasting.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥13,500-19,000 (reference estimate converted from overseas retail prices around $90-125; not a confirmed Japan market price)
Terroir & Winemaking
Grapes are hand-harvested from Villero and Valletti (Castiglione Falletto) and Gallinotto (La Morra), fermented separately in stainless steel with 15-20 days of maceration on the skins. The parcels are blended after fermentation and aged approximately 2 years in large 25-27 hectoliter Slavonian oak botti, followed by roughly 1 year in cement before bottling. Bottled unfiltered.
Frequently Asked Questions
- What vineyards is this Barolo sourced from?
- It is a blend of Nebbiolo from Villero and Valletti in Castiglione Falletto and Gallinotto in La Morra, three historic parcels farmed by the Fontana family.
- Why doesn't Cascina Fontana bottle these vineyards separately?
- Mario Fontana follows the traditional Barolo philosophy that a blended wine achieves greater balance and complexity than any single cru bottled alone.
- What food pairs best with this wine?
- Rich, savory dishes such as braised beef, wild boar ragù, or aged Castelmagno cheese balance its firm tannins well.
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Talk to the SommelierMore wines from this producer
バルベーラ・ダルバ
Barbera d'Alba
RedBarbera
Cascina Fontana's Barbera d'Alba is sourced from Vigna del Castello in Sinio and Vigna del Pozzo in Castiglione Falletto — the same parcels behind the estate's Langhe Nebbiolo. Hand-harvested and fermented spontaneously with native yeasts, it channels Barbera's characteristic vivid acidity into a wine of real structure, balancing bright dark fruit with the estate's traditional, low-intervention winemaking.
バローロ・デル・コムーネ・ディ・カスティリオーネ・ファレット
Barolo del Comune di Castiglione Falletto
RedNebbiolo
This commune-designated Barolo is produced exclusively from Cascina Fontana's holdings within Castiglione Falletto: 1.2 hectares in the Valletti cru and 0.6 hectares in the Villero cru. Made only in exceptional vintages, it is a more concentrated, terroir-focused expression than the estate's standard Barolo, which also includes fruit from La Morra. Each parcel is vinified separately before blending, showing the structural precision and elegance typical of Castiglione Falletto.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
Cascina Fontana's Dolcetto d'Alba is sourced from Vigna del Castello in Sinio and Vigna Gallinotto in La Morra. Always the first grape harvested each year, it is vinified simply and without oak influence, preserving its natural freshness, bright acidity, and dark berry fruit. It is the estate's most immediate, easygoing wine, meant to be enjoyed young.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
Cascina Fontana's Langhe Nebbiolo is sourced in equal parts from Vigna del Castello in Sinio and Vigna del Pozzo in Castiglione Falletto. Compared to the estate's Barolo, the Nebbiolo grapes here undergo a shorter maceration, producing a fresher, more immediately approachable wine that still carries the variety's characteristic aromatics and balance of tannin and acidity — a more accessible entry point into the producer's traditional style.