Fortemasso is an estate in the south-west of the Barolo region. It produces Langhe Nebbiolo DOC and Barolo DOCG red wines. The Fortemasso name derives from strong (‘forte’ in Italian) as its home soil, Monforte d’Alba, and as solid as the rock (‘masso’) that dominates the highest point of its vineyards.
 The first vintage was 2013.

Owner: Agricole Gussalli Beretta.

Terroir: Fortemasso’s vineyards are located in the hamlet of Castelletto in eastern Monforte d’Alba. The vines occupy the slopes of a very steep hillside, with an elevation between 360 and 450 metres above sea level (overlooking the Langhe landscape), and the Diano Sandstone soil found here has a very sandy composition. At a lower altitude, between 300 and 350 metres above sea level, there is the Pressenda vineyard, which grows in an area primarily composed of marl soil and constitutes the historic heart of the Castelletto’s hillside. The area’s cool, breezy climate and the significant drop in temperature between the day and night means harvest here is slightly later than in other areas of the Langhe region.

Red wines

Barbera d’Alba DOC: 100% Barbera. As soon as they are harvested, the grapes are crushed and destemmed, then placed in temperature-controlled, stainless – steel wine vats to ferment. Once alcoholic fermentation has begun, daily pumping over is carried out to facilitate the extraction of the colour and primary aromas of the grapes from the skins. After the completion of alcoholic fermentation, the wine is left to macerate on skins for a further seven – eight days and then racked. After racking repeatedly and the completion of malolactic fermentation, the wine ages in barriques for twelve months and then bottled fourteen to sixteen months after harvesting. The wine spends at least six months of further ageing in the bottle before being released for sale.

Barolo DOCG Castelletto: This is the wine that most represents Fortemasso, with a distinctive elegance that best expresses the characteristics of the region. 2016 14.5% alc. L03/19. A little flat in terms of fruit expression (Feb 2022). | 2018 October 5th grape harvest: January was mild, with little snow. Temperatures dropped in the months preceding spring, with several snowfalls. Bad weather was common in the spring, with below-average temperatures. The start of summer, however, was sunny and warm with a few storms. In August, intense heat alternated with heavy storms. The harvest began with high temperatures and a few downpours. Although these conditions made it difficult for the grapes to fully ripen and posed challenges for the harvest, this vintage exceeded expectation.

Barolo DOCG Riserva Castelletto: This is produced from the grapes growing in the parcel of the vineyard located at the highest point of the hill. The slow, late maturation of the Nebbiolo grapes lends it richness and structure, but also requires prolonged aging. Thanks to their perfect position, the grapes are left to ripen until the sugar concentration and phenolic maturity are just right. This makes it possible to bring out all the organoleptic characteristics of the grape during vinification and lays the foundation for the prolonged longevity of the future Barolo Riserva. After crushing and destemming, the must ferments in temperature controlled stainless steel tanks, where daily pumping over is carried out to gently extract the aromas and colour from the skins. Using the submerged cap technique, the maceration phase begins, the aim being to optimise extraction and stabilise the colour of the wine. This phase lasts an average of 30 – 45 days, during which malo-lactic fermentation also takes place. Upon completion of maceration, ageing in wood begins, lasting an average of forty months. This is followed by bottling and subsequent bottle ageing for a further twenty-two months. | 2016 First bottle very oxidised as was a second bottle.A third bottle was  bright red fruit, fresh, youthful, and very smooth across the mid-palate with easy accessibility and no lack of sophistication, the fruit notes transparent and reviving. A traditional Barolo with a contemporary beat.

Langhe Nebbiolo DOC: 100% Nebbiolo. The grapes are de-stemmed, crushed, then placed in temperature-controlled, stainless – steel wine vats to ferment. From the beginning of fermentation, daily pumping over is carried out to facilitate the extraction of the colour and aromas from the skins. After three to five days of maceration, the must is racked, drawing it off the marc, and left to ferment at a controlled temperature for another five to six days. After the first racking operations, the wine begins malolactic fermentation. After ageing in steel for a few months, the wine is bottled in spring.

Contact

Società Agricola Fortemasso s.r.l.

Operating Headquarters: Località Castelletto, 21

12065 Monforte d’Alba (CN), Italy

Tel+39 0173 328148 | Website: www.fortemasso.1t/en/

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