x
  • Decanting time

    45min
  • When to drink

    Now

The Story

SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards, in Bussia Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 25-30 days: during this time the alcoholic VINIFICATION gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: The new wine is racked several times before transfer to large Slavonia oak casks where it is aged and refined for 26 months. 
NOTES: the grapes used to make Barolo come from vineyards which are at least 20 years old.

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Light and Brick red

ending

Metallic

nose

Tired

taste

Unbalanced and Tired

Verdict

Faulty

Information

Origin

Barolo, Piedmont

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75p
 Thomas Alsgaard, Pro (Norway)  tasted  Aldo Conterno Barolo 1971  ( Poderi Aldo Conterno )

"Cork went into the bottle. Looked to be fine - but clearly gone! No fruit. What a shame..."

4y 15d ago

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