Cascina Fontana Current Releases
Mario’s Dolcetto comes from Vigna del Castello in Sinio and Vigna Gallinotto in the commune of La Morra. Fermentation is in stainless steel for 6 to 7 days followed by an additional 10 months in stainless steel.
The Barbera d’Alba is from two sources - Vigna del Castello in Sinio and Vigna del Pozzo in Castiglione Falletto. Fermentation starts in stainless steel and is followed by an additional 8 months in steel before being moved to used 220 liter oak barrels for 12 months.
Mario's Langhe Nebbiolo is equal parts fruit from Vigna del Castello in Sinio and Vigna del Pozzo in Castiglione Falletto. Fermentation is in stainless steel with macerations lasting 12-15 days. The wine is then aged in stainless steel for up to 8 months and then Slavonian oak barrels for 12 months being bottled.
Mario sources the fruit for his Barolo from Villero and Valletti in Castiglione Falletto and Gallinotto in La Morra. Fermentation starts in stainless steel and maceration is approximately 20-25 days long followed by 8 months of aging in stainless steel. The wine is then aged in 25 hectoliter Slavonian oak barrels for 2 years. All the barrels are blended back into stainless steel for another year of aging before being bottled. The wine stays in bottle for a year before it is released.
The style of Mario’s Barolo is as Mario describes his own signature as a winemaker: “come una volta” or “as in the past.”
Barolo Castilgione Falletto
2013 will be the first commercial release of a Barolo by Mario with only fruit sourced form Castilgione Falletto. Mario's family is from Castiglione Falletto and that connection was the inspiration behind producing a Barolo from just his crus in Castilione Falletto.