The farmhouse “Poderi Aldo Conterno” is situated in Bussia, in the village Monforte d’Alba, which is the very heart of the typical area of Barolo wine.
At present, the farm, which vinifies exclusively its own grapes, consists of about 25 hectares of vineyard. Most of the ground, which is at an altitude of about 400 m. above the sea level, is located South South-West and it is made of more or less compact sand layers of grey-brown colour alternated with white and bluish calcareous marls.
The fermentation occurs in stainless steel vats at a controlled temperature. Barolo wine ages only inside big traditional Slavonian oak casks, while the other wines age inside French oak barriques.
The “Conca Tre Pile” is a hilly area in Bussia Soprana whose main vines are Barbera’s with vineyards having a maximum age of 45 years. The barrels (“barriques”) are 100% made of new wood VINTAGE 2019 AVAILABLE FROM AUTUMN 2022
The vineyard “Cicala” (meaning: balm-cricket) is about 40-45 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot VINTAGE 2018 AVAILABLE FROM AUTUMN 2022
the vineyard "Colonnello" is about 45-50 years old, to maintian it, its vines are replanted from time to time. The maine variety of Nebbiolo is Michet and its rootstock is 420 A VINTAGE 2018 AVAILABLE FROM UTUMN 2022
the Barolo Reserve Granbussia is produced by blending grapes from the oldest vines, from the Romirasco, Cicala, and Colonnello, before fermentation starts, in the following percentages respectively: 70% - 15% - 15%. Naturally these optimal values may vary depending on the year. The Granbussia remains in the cellar for at least 8 years before...
The vineyard “Romirasco” is about 50-55 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot VINTAGE 2018 AVAILABLE FROM AUTUMN 2022
The grapes used to make “ Il Favot” come from vineyards which have undergone periodical implantations, and so have a maximum age of 20 years. The skin soaking is limited to 6-8 days so to extract few tannins and more colour from the skins themselves, with the result of getting a well-coloured wine with a remarkable softness.The barrels (“barriques”) used...