Aldo Conterno - Barbera D'Alba "Conca Tre Pile" 2019 Ml. 750
Winery Aldo Conterno
€35.00
Characteristic
Classification
Barbera d' Alba DOC
Size
Ml. 750
Body
Heavy
Ageing
At least 24 months
Blend
Barbera
SPECIES OF VINE: Barbera. VINEYARD: Conca Tre Pile in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: first week of October. VINIFICATION: red, with skin contact inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for about 8 to 10 days. VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades. CELLAR REFINING: the new wine after a few months inside stainless steel vats, is put in oak casks where it remains a few months. NOTES: the “Conca Tre Pile” is a hilly area in Bussia Soprana whose main vines are Barbera’s with vineyards having a maximum age of 45 years.
DIV5277
4 Items
Data sheet
- Classification
- Barbera d' Alba DOC
- Organic
- No
- Year
- 2019
- Size
- Ml. 750
- Gradation
- 14,5%
- Body
- Heavy
- Ageing and Fining
- 12 months in new barriques
- Ageing
- At least 24 months
- Color
- Ruby red
- Scent
- Earthy, savory, wither violet , vanilla, mature cherry, berries fruits and peach skin
- Aroma
- Floral, Fruity, Mineral, Spicy
- Taste
- Clean, dry, full-bodied with noticeable silky tannin
- Serving temperature
- 16°-18° C.
- Blend
- Barbera
- Blend description
- 100% Barbera
- Contains sulfites
- Si
- Zone
- Piemonte
- Matching
- Cured cheeses, Game, Grilled meat, Ham , Pasta, Rice with mushrooms, Starters
- Ideal with
- Cured cheeses, Earthfood Starters, Meat Red, Pasta Meat, Pasta With Vegetables
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Nell' ottocento gli antenati di Aldo Conterno partirono dall' Italia per andare a vivere in Argentina, poco dopo rientrarono in Italia per problemi familiari. Così Giovanni Conterno si trasferì con la famiglia a Monforte d'Alba nella piccola azienda vinicola del padre Giuseppe. Conterno penso subito di creare un grande Barolo da produrre solo nelle migliori annate, con lunghe fermentazioni per poterlo bere dopo tanti anni. Nel 1920 eccoci la svolta grazie all' imbottigliare del Barolo riserva. Nel 1930 Giovanni cede l'azienda al figlio Giacomo. E' in questi anni che i figli Giovanni e Aldo iniziarono ad affiancarlo e a seguirlo nella
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SPECIES OF VINE: Barbera. VINEYARD: Conca Tre Pile in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: first week of October. VINIFICATION: red, with skin contact inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for about 8 to 10 days. VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades. CELLAR REFINING: the new wine after a few months inside stainless steel vats, is put in oak casks where it remains a few months. NOTES: the “Conca Tre Pile” is a hilly area in Bussia Soprana whose main vines are Barbera’s with vineyards having a maximum age of 45 years.