2015 Barolo, Castiglione Falletto, Cascina Fontana, Piedmont, Italy

2015 Barolo, Castiglione Falletto, Cascina Fontana, Piedmont, Italy

Product: 20151536175
Prices start from £500.00 per case Buying options
2015 Barolo, Castiglione Falletto, Cascina Fontana, Piedmont, Italy

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
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Before 2008, Mario’s Barolo was only from Castiglione Falletto; but, with the arrival of Luisa’s inheritance in La Morra, Mario was able to produce two Baroli, one of which is Castiglione designated. The first vintage of this wine was 2013, but in 2014 everything had to be used in the classic Barolo, so this is only the second iteration. This is Mario’s homage to his family, his history and his origins in Castiglione Falletto. Richer and more assertive than the blended Barolo, this is a sublime expression of both the man and the place. Savoury, balsamic, cherry fruit mingles with notes of wild herbs and tobacco. There is immense power in this wine, but also grace, with extremely stylish tannins. This will be shipped late, currently scheduled for the first quarter of 2020. Drink 2024-2040.

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About this WINE

Cascina Fontana

Cascina Fontana

Sixth-generation Mario Fontana is among Barolo’s best-loved producers. His wines are undeniably the most Burgundian in our range; purity and finesse is as evident in his Dolcetto as his Barolo. Mario follows organic methods but doesn’t seek certification – this would limit his options if his vines needed attention. His philosophy is individual, without peer influence. Barolisti like Mario set a benchmark here; others pursue and imitate – though rarely achieve – his purity and elegance. Fontana’s greatest achievements are rooted in Castiglione Falletto: the wines express the complexity of the village’s terroir. Only made in the best years, their Castiglione Falletto Barolo is one of the region’s finest examples.  

Mario decided to bottle his Barolo in August 2021, a little earlier than usual, to capture the wine’s fresh and easy style. He also decided to shorten maceration times. All the Castiglione Falletto fruit is in the Barolo Classico this year, so there is no Barolo di Castiglione Falletto for this vintage. Mario doesn’t consider this a reflection of what he has produced; he wanted to lend more power to the softer style of his Barolo Classico 2018, for which he needed the best wine from the crus that would usually comprise his top cuvée. As a vintage, he finds it immensely appealing – a welcome alternative to the more structured styles of ’17 and ’16. 

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Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's  finest red wines from 100 percent Nebbiolo

Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.

Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.

This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.

Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.

Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio

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Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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