Fontanabianca
フォンタナビアンカ
Renowned for Barbaresco's Bordini & Serraboella cru wines.
Founded in 1969 by Franco Pola in the hamlet of Bordini near Neive, in the heart of Piedmont's Barbaresco zone, Fontanabianca is a family-run estate now led by third-generation winemaker Matteo Pola alongside his parents Aldo Pola and Luisella Chiola. Farming 14 hectares and producing around 55,000 bottles a year, the estate is celebrated for two single-vineyard Barbaresco crus: the south-facing Bordini, prized for structure and age-worthy minerality, and Serraboella, its more approachable, aromatic sibling. Matteo's winemaking blends traditional large Slavonian oak botti with smaller barrels, aiming for wines with balance and elegance from release rather than only after long cellaring.
www.fontanabianca.it/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
For collectors and Nebbiolo lovers seeking structured, age-worthy Barbaresco with a clear sense of place, especially from the celebrated Bordini vineyard.
Frequently Asked Questions
- What is Fontanabianca best known for?
- Fontanabianca is best known for two single-vineyard Barbaresco crus, Bordini and Serraboella, produced from its estate in Neive founded in 1969.
- Who founded Fontanabianca and who runs it today?
- The estate was founded in 1969 by Franco Pola. Today it is run by his son Aldo Pola and wife Luisella Chiola, with third-generation winemaker Matteo Pola overseeing winemaking.
- What makes the Bordini vineyard special?
- Bordini is a south-facing single vineyard in Neive whose full sun exposure and careful hand-harvesting yield structured, mineral-driven, age-worthy Barbaresco.
- Has Fontanabianca received any notable awards?
- Yes. The 2021 Barbaresco Bordini scored 93 points from James Suckling and 94 points from The Wine Advocate, while Barbaresco Serraboella 2021 received The Wine Hunter Award 2024.
- Is Fontanabianca a traditional or modern producer?
- Fontanabianca balances tradition and modernity, aging wines in large oak botti and smaller barrels to achieve structure and elegance that shows well both on release and after long cellaring.