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Viinin Kuvailu
The Story
Conterno’s Monfortino is a heavyweight contender for the best Barolo around, and it definitely has our vote. It’s a matchless experience of power paired with subtlety and the effect is quite seductive. As it opens, you’ll experience classic hints of rose, earthy black truffles, cigar box, and anise in a boldly structured wine that’s still quite fresh.
Antonio Galloni of Vinous said it’s a “magnificent” wine that “explodes from the glass with a luxurious, expansive personality that leaves me speechless.” The lucky people who share this bottle with you likely will never forget it.
Monfortino is the very first Barolo made in what has come to be known as the classic style. Earlier Barolos were generally sold in either cask or demijohn, and meant for early drinking. Giacomo decided to create a Barolo with great aging potential. His first wine wine was a 120 Barolo Riserva, and he soon adopted the name Monfortino in honor of his home village Montorte d'Alba.
In 1959 Giovanni Conterno began making the wine at his family domaine, taking over from his father Giacomo. The legendary Barolos he made in 1964, 1971, 1978, 1985 and 1990 have left their mark in Italian wine history.
Vuosikerta 1987
Italy Vintage report by Tb: 1987 was an agricultural campaign which produced average wines, rather short-lived. After a cold winter, a dry and raw spring slowly brought the vineyards to life. The entire summer and fall were fairly cool and dry, producing an average but quality harvest. In Tuscany, the flowering phase took place in magnificent weather until the rains at harvest time spoiled what was shaping up to be an excellent year. In Montalcino, ripe grapes were harvested before the rains, resulting in an abundant harvest of exceptional quality.
However, the wines are currently at their best and will not gain further ground in bottle maturation. The surprise of the year was the Castello di Ama L’Apparita Merlot 1987, where it placed first in a Swiss Merlot competition in 1992. The Château Petrus 1988 placed second.