Barolo Ginestra, Paolo Conterno

BAROLO GINESTRA

D.O.C.G.

Vines and training

100% Nebbiolo - Michet and mainly Lampia sub-varieties. Guyot counter-espalier training system

Growing location

Monforte d’Alba (CN)

Name of vineyard

Ginestra

Vineyard exposure

south

Type of soil

mainly clayey and calcareous, providing ideal water retention

Altitude

300-350 metres a.s.l.

Gradient

between 30 and 35%

Age of vines

approx. 30 years

Planting density

4,000 plants/ha

Yield/hectare

6 tonnes

Harvest

picking by hand in the first ten days of October

Wine-making process

the grapes are carefully selected to make a wine with great structure and longevity. Immediately after picking they are crushed and destemmed, followed by maceration for 18-25 days in special tanks to gradually extract the noble components in the skins. When the ideal rapport has been reached between the extracted tannins and colour, the wine is drawn off and the first rackings are carried out

Maturing

traditional, in 35 hl casks made of French oak for 3 - 3,5 years, and 6 to 12 months in the bottle until the various components of the wine are perfectly balanced

Analytical parameters

Alcohol: 14 – 14.5% by Vol; Total acidity: 5.3-5.8 g/l (as tartaric acid); Net dry extract: 30-32 g/l

Tasting notes

dark garnet red. Elegant, round nose with lingering fruity, spicy, balsamic and mineral undertones. Strong, warm body, with powerful aromas and well-balanced flavours. Long, intense finish. Lends itself to lengthy ageing, with a cellar life even extending to over fifteen years

Pairings

roast veal, rump steak cooked in Barolo wine, mature cheeses

Serving temperature:

18°C