Aldo Conterno Barbera d'Alba "Conca Tre Pile" 2013


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R 400

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Against the warnings of his father, Conterno sidestepped tradition and made wine the way he wanted to. He was a pioneer years before a generation of rebels brought modern techniques and marketing savvy to the Langhe. - Mitch Frank, Wine Spectator

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100% Barbera
Drink Date:

100% new barrique for 12 months


Which glass?
Zalto Burgundy

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Vineyards & vinification
Vineyards & vinification:

Made from a single vineyard of 45 year old vines

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Aldo Conterno Barbera d'Alba "Conca Tre Pile" 2013

Barbera, Aldo Conterno, Piedmont, Italy, 750ml

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About the Producer

Aldo Conterno is the second son of Giacomo Conterno. His dreams of making wine in the Napa Valley were cut short in 1954 not long after his arrival in San Francisco. Drafted into the US Army, he was shipped off to Korea for two years before being honourably discharged.

Returning to Italy, Aldo and his brother Giovanni took over Giacomo’s estate in 1961. After a clash of philosophies, the brothers split and Aldo set up his own estate in 1969. Essentially a modernist at heart, his wines deviate slightly from the strict traditional Barolo method. The farm is now under the control of his three sons, Giacomo Jnr (who takes charge), Franco, and Stefano. They ensure that Aldo’s hard work in producing some of Piedmonte’s highest ranking wines continue into the next generation. Aldo sadly passed away in 2012, at the age of 81.

The estate has achieved a delicate balance between modern and traditional techniques. Yields from the 25 hectares of vineyard have also been slashed in half, from producing 150 000 to 80 000 bottles annually. This has done wonders for the intensity of the fruit and overall quality.

The Aldo Conterno “Masante” Dolcetto is kept away from any wood, and spends its maturation time in stainless steel tanks. During the eight month maturation period, the wine will be pumped over several times, before being bottled.

Barbera D’Alba is also featured, affectionately known as “Conca Tre Pile”. Initially matured in stainless steel for a few months, it is racked several times during this period before being transferred to barriques. The wine spends 12 months in barrel before bottling.

A Nebbiolo is also on offer, the Aldo Conterno “Il Favot”. Following the same process as the “Conca Tre Pile,” the essential difference lies in the additional six months spent in barrique.

Where Poderi Aldo Conterno really shines is in its Barolo wines. Like many of his peers, his Barolo wines are aged for a considerable time prior to public release. All oaking is done in exclusively Slavonian oak, old and large in order to minimise the impact of the wood. French oak is kept well away from the Barolo (as are smaller barrique-sized barrels), Conterno believing that “vanilla, toast, spice and sweet tannins don’t belong in Barolo.”

The result is a string of Barolo wines that have both that has both the power and structure of a traditional Barolo, but also the depth and quality of fruit that is typical of a family that has perfected their trade.

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