Diego Conterno (Certified Organic)

To Diego Conterno, wine is passion, interpretation, and art.  It reflects the identity of a terroir: in this case, the Langhe of Monforte d’Alba.  Diego has been considering the vineyards, the grapes, and the wine from this point of view for over 30 years.

Diego developed his knowledge of wine at the Umberto I School of Enology and also while working under the legendary Piedmont winemaker Beppe Colla of Prunotto.  In 1982, he started a successful enterprise with his cousins Claudio and Guido Fantino, which lasted until 2000.  With the start of the new century, Diego felt ready to face new challenges.  He sold his share of Conterno-Fantina and founded his own winery under his name, bringing with him his vines which included a prime Ginestra plot.

Diego built his winery in Monforte d’Alba on a hill surrounded by vineyards – incidentally just up the slope from the vineyards of Giacomo Conterno (no relation).  The estate covers an area of 7.5 hectares, of which 2 hectares are Ginestra vines (the full south-facing portion of the plot called Sori was first planted in 1982).

The first vintage under the label Diego Conterno was 2003.  In 2010, Diego’s son Stefano joined the operation, and today he works side-by side with his father cultivating the vines and making the wine.

The Conterno philosophy is simple: when you taste a wine, you have to experience the characteristics of the terroir.  This is created in the vineyards and finds expression in the grapes.  Each wine has its own history and soul, and tells us about a part of the Langhe region of Monforte d’Alba.  The wines by Diego Conterno are all organic and represent life: from Dolcetto to Barolo, through Barbera and Nebbiolo d’Alba, the stages of our lives are written in the characteristics of each single wine.

Winemaker: Diego & Stefano Conterno

Total Vineyard Area: 7.5 hectares

Average Annual Production: 50,000 bottles

Overview: A selection of grapes from Conterno’s vineyards in Monforte d’Alba: ‘Bricco San Pietro,’ ‘San Giovanni’ (near the village of Barolo) and ‘Ginestra’ (closer to Serralunga), each vinified separately.

Grape Variety: 100% Nebbiolo

Soil: Clay with limestone marl

Altitude: 960-1,140 feet

Average Age of the Vines: 10-30 years old

Training System: Simple Guyot

Average Production: 45 hl/ha

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: Combination of 50 hl oak cask and cement tank for 30 months.

Tasting Notes: Medium-bodied wine with aromas of juicy, red cherries, wildflowers, a hint of menthol, and spice. Well-balanced with fine-grained tannins.

Food Pairings: Pairs well with grilled or braised meats.

Overview: “Comune di” is a new designation for Barolo wines in which 85% of the grapes come from a single “comune” or village.  This wine is made from a selection of grapes from the Ginestra Cru.  The plots used are Pajana (east – 12 years – 340 m) and Ciabot (south east – 20 years – 300 m) – each vinified separately.  The label is inspired by an old bottle (1921) of Barolo Ginestra produced by Conterno Lorenzo, great-grandfather of Diego.

Grape Variety: 100% Nebbiolo

Exposition: Southeast, east

Altitude: 900-1,020 feet above sea level

Average Age of the Vines: 15-20 years old

Soil: Clay, sand, and calcareous marls

Training System: Simple Guyot

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: 24 months in 50 hl oak barrels, then 8 months in cement tanks.

Tasting Notes: This medium-bodied wine has notes of cherry pie, dried flowers, orange peel, and warm spice.

Food Pairings: Pairs well with grilled or braised meats.

Overview: The Conterno family has owned vines in Ginestra for more than 150 years.  This single-vineyard Barolo wine is sourced from the full south-facing portion of Ginestra called Sori.

Soil: Clay with limestone marl

Altitude: 870-990 feet above sea level

Grape Variety: 100% Nebbiolo

Average Age of the Vines: About 35 years old

Exposure: The vineyard Ginestra is to the south in Monforte d’Alba, and is situated on a hill between 300 and 350 meters s.l.m.

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: 50 hl oak barrels for 24-30 months, followed by 6 months in cement tank and one year in bottle.

Tasting Notes: Deep garnet in color with an elegant bouquet enhanced with persistent fruity, spicy, balsamic, and mineral notes. Full bodied and charismatic on the palate.

Food Pairings: Pairs well with grilled or braised meats.

Nebbiolo d'Alba DOC Baluma

Overview: This wine is produced from the Ferrione vineyard just outside the Barolo zone and near Monforte d’Alba, on the hill “Bricco Monguglielmo.”  The name Baluma means “Let’s dance!” in the local dialect, hence the image of a couple dancing on the label.

Exposition: Southwest

Altitude: 1,500 feet above sea level

Soil: The main elements are clay and limestone marl

Grape Variety: 100% Nebbiolo d’Alba

Cultivation System: Guyot

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: Aged in oak tonneaux (500L) for 5 months and 4 months in cement tank.

Annual Production:  55 hl/ha

Tasting Notes: Ruby red in color, with a floral and fruity bouquet marked by notes of violet, strawberry, and cherry.  On the palate, it expresses fully ripe fruit and a good balance of tannins.

Overview: This wine is made from grapes grown in the Ferrione vineyard adjacent to the winery in Monforte d’Alba, just outside the Barolo zone.

Grape Variety: 100% Barbera d’Alba

Average Age of the Vines: 10-55 years old

Exposition: Southwest

Altitude: 1,500 feet above sea level

Soil: Clay and limestone marl

Training System: Guyot pruning

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: 4 months in 500 liter oak barrels followed by 6 months in cement tank so that the acidity and flavor of the classic Barbera can combine to create a fantastic, well-balanced wine.

Average Production: 55 hl/ha

Tasting Notes: Fresh notes of vibrant red fruit and warm spices in the bouquet.  Medium-bodied and well-balanced, with fine-grained tannins.

Food Pairings: Grilled and braised meats; pasta with tomato-based sauces.

Overview: The Dolcetto (meaning “little sweet one”) comes from the vineyards in Bricco Monguglielmo of Monforte d’Alba.  It is a wine that is best when consumed young, however, its rich aromas are maintained with age which allows this Dolcetto to be appreciated even 2 years after bottling.

Grape Variety: 100% Dolcetto d’Alba

Average Age of the Vines: 10-55 years old

Exposition: South, southwest

Altitude: 1,500 feet above sea level

Soil: Clay, calcareous marl, and tufa

Cultivation System: Guyot

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: 6 months in steel and cement tanks.

Annual Production: 50 hl/ha

Tasting Notes: Ruby red with violet hues; the nose is vinous, intense.  Notes of red fruit, licorice, and warm spices.

Food Pairings:  Pairs well with appetizers, grilled meats, and pork ribs.

Overview: Nascetta is the only real indigenous white grape variety from Langhe!  In the past, it was mainly used to make sweet wines, usually for religious purposes, but its lovely aromatic complexity makes it ideal for a dry white wine.  This wine is a selection from two estate vineyards: Ferrione, on a hillside facing west/southwest; and Ginestra, facing east, in Monforte d’Alba.

Grape Variety: 100% Nascetta

Average Age of the Vines: 10 years old

Exposure: West of the town of Monforte d’Alba, on a hill about 400 meters above sea level

Altitude: 1,440-1,500 feet above sea level

Soil: Medium texture clay with tuff and limestone marl

Harvest: Manual, with selection in the vineyard at the end of September to the beginning of October

Vinification: Two days maceration on skins; pressed then fermented with indigenous yeasts in temperature-controlled tank.  Malolactic conversion is blocked.

Aging: 6 months in steel tanks.

Tasting Notes: This wine fully expresses the characteristics of its indigenous landscape.  The color is a brilliant bright yellow.  The savory and minerally flavors on the palate are accompanied by notes of citrus, pineapple, sage, and rosemary.

Serving Suggestion: Ideal as an aperitif, or paired with sheep cheeses, fish, or white meat.  To be consumed young, but also has excellent cellaring potential.  Its longevity allows long aging in the bottle with interesting evolutions in flavor.

Overview: This is the flagship wine of the estate, made with grapes obtained from the cool and windy site of Le Coste di Monforte d’Alba, at the southern edge of the Barolo zone.  The vineyards face to the south and the grapes give the Barolo Nebbiolo vital tannins, structure, and significant body.

Grape Variety: 100% Nebbiolo

Average Age of the Vines: 30 years old

Exposition: South

Altitude: 1,200 feet above sea level

Soil: Clay and calcareous marl

Cultivation System: Guyot

Harvest: Manual

Vinification: The grapes are fully destemmed, followed by fermentation using indigenous yeasts in a temperature-controlled steel tank.

Aging: Aged in a combination of 50 hl oak casks and cement tank for 30 months.

Annual Production: 45 hectoliters per hectare

Tasting Notes: Notes of wildflowers, rose, cherry, menthol, and spice in the bouquet.  Medium-bodied and structured with ripe tannins on the palate.

Food Pairings: Pairs well with grilled or braised meats.