About this wine
Vineyard and terroir
The fruit comes from mid-altitude slopes in Serralunga d’Alba. The vineyards have southern and southwestern exposures, on clay marl mixed with calcareous marl.
Vinification
The grapes are harvested between late September and early October. Fermentation takes place in stainless-steel tanks with regular pump-overs. Skin maceration lasts 7–8 days at 28–30 °C, followed promptly by malolactic fermentation.
Ageing
In January, the wine is divided between large French and Slavonian oak casks and small, medium-toasted French and American oak barrels. After one year, the two lots are blended and bottled, followed by a further 2–3 months of maturation. Fontanafredda recommends drinking it two years after the harvest, when its character and personality are fully developed.
Label / history
Raimonda belongs to Fontanafredda’s central “The Stripes” range, distinguished by striped labels. The range consists mainly of single-variety wines sourced from specific municipalities or individual vineyards.
