The 122 ha historic estate in Serralunga d’Alba grows Nebbiolo, Barbera, Dolcetto, and Moscato leaving no chemical residues. Fermentation is with indigenous yeasts and wine is bottles with minimum sulphur in bottles made with 85% recycled glass.
It was a cold October evening and the basement restaurant was packed.
The evening started with a glass of Asti Spumante NV DOCG Fontanafredda – the Charmat Method fizz made from Moscato Bianco. It accompanied a potato and goats cheese croquette with Pistachio pesto.
Gavi di Gavi Fonatanafredda 2017, a 100% Cortese, was crisp and dry. It was served with king scallops with cured pork, cream of saffron and cherry tomato confit.
Marne Brune Fontanafredda 2015 – a light, fragrant and fruity Nebbiolo paired a slow cooked rack of venison in a poppyseed crust served with a celeriac puree, a wild mushroom and fruits of the forest ragu and game jus.
Moscato D’Asti Moncucco Fontanafredda 2016 was sipped with Piedmont Bonet, a pudding made creme caramel style with chocolate and amaretto.
“We too enjoyed the Sasso evening. I thought it quite exceptionally good, particularly the Asti, Scallops and that Sauce”
8-10 Princes Square
Harrogate HG1 1LX
P: 014 2350 8838