Fontanassa s.s.

Frazione Rovereto,172, 15066 Gavi (AL)
Italy
Telephone +39 0143 645455
Fax +39 0143 645455
info@fontanassa.com

Hall map

ProWein 2019 hall map (Hall 16): stand F08

Fairground map

ProWein 2019 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Wines from Europe
  • 01.01.09  Wines from Italy
  • 01.01.09.13  Wines from Piemont

Wines from Piemont

Our products

Product category: Wines from Piemont

Ca' Adua

Color: Straw yellow colors with greenish reflections
Smell: Citrus, grapefruit, cut grass white flowers
Taste: Persistent and mineral

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Product category: Wines from Piemont

Bricco San Carlo

Color: Rather intense color with slightly bitter amaranth tones
Smell: Intense aroma of ripe red fruit, especially raspberry and cherry, together with contained notes of vanilla
Taste: The palate is of excellent body with pleasant velvety tannins, with a sustained, balanced and persistent flavor

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About us

Company details

Winery
Fontanassa Winery, a 16th century fortified farmhouse, is owned by our family since 12/31/1921, when my great-grandfather Citu bought it. Since that date, for three generations, Fontanassa has always had a wine destination, so Gemme brothers grew up with peasant culture and peasants life. Due to the climate of certain vintages, our cultivation can’t be a biological production, but by working personally the vineyards we respect nature as much as possible. For example, fertilization is done exclusively with cattle and horse dung. In 1988, we start our collaboration with the winemaker Gaspare Buscemi, so we started to bottle a part of our production, having as a principle: “only big grapes can make a great wines”. Our wine is alive. No chemical product is added (although allowed); dreg removal and stabilization are carried out only with long periods in cold ambient; selected yeasts, that can change the original characteristics of the grapes ,are not used. After the wine is left on its yeasts, only one filtration is carried out at the time of bottling.  In the production of artisan wine there are no defined times, but the characteristics of the wine are the real protagonists. Our wines, after having undergone malolactic fermentation, are stable and therefore don’t require excessive doses of sulphites (70/80 mg / l of SO2).

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