Varietal(s): Nebbiolo sourced from within the Cru of Ginestra in Monforte d'Alba: Pajana + Ciabot each vinified separately.
Vineyard Management: Certified Organic (2014)
Winemaking: Hand-harvested, Destemmed, indigenous yeast fermentation in stainless steel tanks, 24 months in 50HL botti and 8 months in concrete.
Vegan: Yes
Typicity: Typical of more traditional winemaking in the Langhe, where less is more.
Bio: The Conterno name is as synonymous with Barolo as it is prolific. Diego left the family project of Conterno-Fantino with cousins Guido Fantino and Claudio Conterno in 2000 to start his own project. His style favors a more subtle approach than many of the other Conterno. His style focuses more on fruit character and balance, rather than intensity and power. Diego and his son, Stefano, have managed their portion of the family vineyards organically since 2010 achieving certification in 2014.
The wines are made with minimal intervention, native yeast fermentation and very little sulfuring at bottling.
