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Ep. 40 Alberto Frea, Brand Ambassador, Fontanafredda

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Manage episode 201803056 series 1058916
Innhold levert av The Honest Pour and John Lenart. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av The Honest Pour and John Lenart eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
Back in the 1980's and earlier, one wouldn't think of drinking a Barolo that was less than 20 years old. Nebbiolo, the grape used to make Barolo, is a late ripening variety which in some years never reached full ripeness. Even in good years the tannins in nebbilolo took decades to mellow to the point of being palatable. Wait a few decades however, and Barolo would release the delicate, floral beauty hidden below its rough exterior. Over the years, global warming, combined with modern vinification techniques allow consumers to drink many Barolo bottlings upon release. Fontanafredda recently celebrated its 160th year. While its history runs deep, today it makes wines which combine the modern style of Barolo while maintaining the sense of place it has developed over the past century and a half. I sat down with Alberto Frea, Brand Ambassador of Fontanafredda, to talk about this history and terroir, and what it is that makes their wines so special.
  continue reading

75 episoder

Artwork
iconDel
 
Manage episode 201803056 series 1058916
Innhold levert av The Honest Pour and John Lenart. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av The Honest Pour and John Lenart eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
Back in the 1980's and earlier, one wouldn't think of drinking a Barolo that was less than 20 years old. Nebbiolo, the grape used to make Barolo, is a late ripening variety which in some years never reached full ripeness. Even in good years the tannins in nebbilolo took decades to mellow to the point of being palatable. Wait a few decades however, and Barolo would release the delicate, floral beauty hidden below its rough exterior. Over the years, global warming, combined with modern vinification techniques allow consumers to drink many Barolo bottlings upon release. Fontanafredda recently celebrated its 160th year. While its history runs deep, today it makes wines which combine the modern style of Barolo while maintaining the sense of place it has developed over the past century and a half. I sat down with Alberto Frea, Brand Ambassador of Fontanafredda, to talk about this history and terroir, and what it is that makes their wines so special.
  continue reading

75 episoder

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