Fontanafredda’s 85-hectares of estate vineyards are located in the municipal areas of Serralunga d’Alba, Diano d’Alba, Barolo and Murisengo. The soils of calcareous soil, sand, silt, and clay are primarily planted to Nebbiolo, Barbera, Dolcetto and Moscato at altitudes between 650 and 1,300 feet.

Fontanafredda Barolo Serralunga is fermented using traditional methods and spends 15 days in stainless steel vats with a floating cap at a controlled temperature (30-31° C). It stays in contact with the skins for 15 additional days. It is then aged for two years in French oak casks from Allier. The period of time it spends in bottle for further maturation depends on the vintage, but is never less than 12 months.

The color is garnet-red with ruby highlights that take on a slightly orange tone over time. It has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The taste is dry, but soft, full-bodied, velvety and well-balanced, and is very long-lasting.