Produits d’Excellence Européenne

La Morra, Monforte, Serralunga d’Alba (with its military fortress towering amidst the hills), Castiglione Falletto (the round towers belong to what is still a privately owned manor), Novello and Grinzane Cavour are all central municipalities of the Barolo area. Parts of Verduno, Diano d’Alba, Cherasco and Roddi (with its castle currently under restoration) are also included in the area.

The « king of wines, the wine of kings » emerged from the close ties between the intrinsic qualities of wine and noble 19th century tastes. It is full and intense ruby red in color, with an aroma that is both fruity and spicy. Its aroma and flavor carry notes which are redolent of small red fruits, cherries in spirit and preserve, along with hints of wilted rose and violet, cinnamon, pepper, nutmeg, vanilla and sometimes even liquorice, cocoa, tobacco and leather. It must age for at least 3 years, one and a half of which in oakwood, and at least 5 years to be labeled « Reserve ».

Already pleasant after 4-6 years, it culminates after 10 years of aging and remains excellent even after 20 or more years. Obviously this all depends on the vintage, which can be perfect or unlucky, as was notoriously the case in 1977, when the decision was made not to produce Barolo, or 2002, when rain and hail put serious pressure on the experience of wine makers.

There are numerous opportunities for savoring Barolo in its native land: the « Strada del Barolo » is a route lining several producers; Botteghe Comunali in Serralunga, Diano d’Alba, Castiglion Falletto; the Municipal Cellar of La Morra, the Grinzane Cavour Winehouse (with its central panorama of the area) and the Barolo Winehouse which will soon be home to a Wine Museum of immense value. Other locations, including private properties, are dotted throughout the Municipalities; vineyards are also increasingly welcoming visitors. This is why the Piemonte On Wine service has been created, described in the Local Networks chapter.

La zone de production de la Fontina AOP se trouve dans la région autonome de la Vallée d’Aoste.

Unpasteurized whole milk is used within a few hours from milking. Milk is never heated to beyond 36°C and is coagulated with veal rennet. The curd is broken up into pieces the size of corn grains before being heated for around half an hour up to 48°, to favor coagulum drainage. After this phase, which is called coagulation, the cheese is left to rest for 10 minutes before being placed into special molds containing a casein plate with the product’s progressive number. It is then pressed for around 12 hours, during which time the mold is continuously turned. Before being turned one last time, the identification mold of Consorzio Tutela Fontina (DTF) is applied, which also contains a producer identification code, printed onto the flat side of the cheese. It is then salted and left to mature in natural, humid and cold caves for at least three months.

Fontina PDO has a compact and thin crust that is more or less intense brown in color, according to age. The semi-cooked cheese is soft and elastic with characteristic holes dispersed throughout; it melts in the mouth. Its color ranges from ivory to more or less intense straw yellow. Its flavor is sweet and delicate. Here below is an image of the Fontina PDO label present on cheeses, a symbol of authenticity and recognizability.