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Paolo Conterno Barolo Ginestra 2010

Nebbiolo from Barolo, Piedmont, Italy
  • JS94
  • RP94
0% ABV
  • RP95
  • JS93
  • D92
  • JS94
  • RP94
  • WS93
  • RP93
  • JS92
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Winemaker Notes

Dark garnet red. Elegant, round nose with lingering fruity, spicy, balsamic and mineral undertones. Strong, warm body, with powerful aromas and well-balanced flavours. Long, intense finish. Lends itself to lengthy aging, with a cellar life even extending to over fifteen years.

Critical Acclaim

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JS 94
James Suckling
Fresh strawberry, white truffle, minerals and marble chalk. Complex with a layer of ginger. Velvet, elegant and sophisticated with soft tannins. Long finesse.
RP 94
Robert Parker's Wine Advocate
The 2010 Barolo Ginestra is a territory-driven wine that reflects all of the characteristics associated with the Ginestra cru. It shows elegant mineral and floral aromas backed by an extremely soft and supple tannic quality. This single-vineyard often shows silky tannins that set it apart from much of Monforte d’Alba’s more structured wines. Barolo Ginestra also boasts a deep sense of energy and tension that should hold forth over the course of time. Drink: 2017-2030.
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Paolo Conterno

Paolo Conterno

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Paolo Conterno, Barolo, Piedmont, Italy
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It all started way back in 1886, when Paolo Conterno founded the Casa della Ginestra, dedicated to the production of Nebbiolo, Barbera and Dolcetto wines. An indefatigable worker with a mind of great intuition, he devoted the most favourable parts of the Ginestra hillside to the growing of the grapes, subdividing them by type, exposure and terrain. Furthermore, he had the foresight to predict the existence of a market of connoisseurs of superior quality products, selling his own wine in wooden kegs and produced by himself in his own cellar. Paolo was succeeded by his son Carlo and his wife Giuseppina. The company was subsequently run by Paolo and Caterina Conterno and today the company is managed by their son Giorgio.

As in the past, each of us makes his own contribution, caring for the vineyards with scrupulous dedication, involving the successive generations. At one time, trust was placed in the few means available, and in perseverance and determination. Modern technology, with its labour-saving devices, spares us the exertions of those times and, in part thanks to the experience we have gained, enables us to operate in the best possible way and to reap great satisfaction and ever newer stimuli from our work

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

EWLITCONBAG10_2010 Item# 143150