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Mantoetto Barolo Fracassi - Buon Vino Natural Wines
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Mantoetto Barolo Fracassi 2015

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Availability: 12 In stock


Additional Information

One Line Description Mantoetto Barolo Fracassi, subtle, elegant, warming - a classic example of this prestigious wine.
Production Method Conventional
Country Italy Italian
Region Piemonte, Italy
Producer Umberto Fracassi
Vintage 2015
Wine Type Red Wine
Wine Style Full bodied
Grape Blend 100% Nebbiolo
Alcohol 14% abv
Terroir Calcareous and clay
Total Sulphur Level 84 mg/l
Maturation 3 years in old oak botti
Annual Production 5 - 10,000 bottles
Ageing Potential 10 years
Production Detail Long maceration, ageing in old oak botti, traditional style
Natural Features Vegan, Unfined


Mantoetto Barolo Fracassi, subtle, elegant, warming - a classic example of this prestigious wine. Delicious traditional Barolo from the old Marquis of Fracassi, long maceration and old fashioned Piemontese wine making make for classic Barolo aromas of leather, tar and flowers with a delicious fresh elegance. Umberto Fracassi is from the ancient town of Cherasco, not far from the more famous Barolo town of La Morra. It is subtle and elegant and has a lovely soft warmth at its heart which wraps you up and keeps you cosy on cold winter nights. Production is traditional all the way, 35 day macerations, long aging in 'botti', indigenous yeast. Umberto, now in his late seventies is actually the 'Marchese' of his town, very apt indeed as Barolo is the 'Wine of Kings, King of Wines'. His presonality is reflected in his wine, warm and humble but with underlying complexity and great ageing potential.

The winery was started in the mid 1800s, before being taken over after the war by Umberto Fracassi, and his family still run the winery today, with respect for tradition and the highest quality and some of the Piemonte's most prestigious appellations, including the Mantoetto Cru Barolo. Indigenous yeasts are used, and large botti for ageing the Nebbiolos, rather than the modern tradition of smaller barrels.

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