"Good full medium red. Highly nuanced nose of red berries, minerals, flowers, spices, underbrush and caramel. Then juicy and tight in the mouth, with very brisk, firm flavors of red berries and minerals. At once superripe and gripping. Perhaps a bit uncharacteristically structured and closed for this bottling, owing to its excellent acidity and tightly wound tannins. Slow-building finish is long and perfumed." -International Wine Cellar
Aldo Conterno Winery
Aldo Conterno's family has been producing and ageing the great Piedmontese wines for more than five generations. Today the winery, which is situated in Località Bussia Soprana at Monforte d'Alba, still vinifies grapes that come exclusively from its own vineyards in the hills around Alba, in the heart of the Barolo production zone. Our vineyards have a southerly/ south-westerly exposure for the 80%, whereas their altitude is approximatively 480 metres above sea-level. The soil is formed by some strata of more or less compact grey-brown sand, alternated with white and bluish calcareous marls. Rational cultivation techniques, controlled must fermentation, and traditional system of vinification and ageing combine to produce great wines of fine quality.
View all Aldo Conterno Wines
Piedmont is located in the Northwest area of Italy, hugging the Mediterranean coast. The regional capital, Turin, is situated smack in the middle of the province. Being close to the alps, the area enjoys a high altitude, with the best vineyards benefiting from the hills and elevation. Known for its famous sub-districts, Piedmont delivers some of the most distinctive, high-quality, ageable wine of Italy. Most popular are the DOCG districts Barolo and Barbaresco, producing Nebbiolo-based wine of the same name. Two other DOCGs of note are Gattinara and Gheme – both make wine from Nebbiolo and are typically earlier to drink but more rustic than their Barolo and Barberesco partners. City-districts in the DOC category include Alba and Asti, where wine like Dolcetto d'Alba and Barbera d'Asti is made, putting the grape name before the town.
Not just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass
of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.