2011 Barolo, Ginestra, Riserva, Paolo Conterno, Piedmont, Italy

2011 Barolo, Ginestra, Riserva, Paolo Conterno, Piedmont, Italy

Product: 20118110963
Prices start from £668.00 per case Buying options
2011 Barolo, Ginestra, Riserva, Paolo Conterno, Piedmont, Italy

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
BBX marketplace BBX 3 cases £668.00
3 x 150cl magnum
BBX marketplace BBX 3 cases £698.00
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About this WINE

Azienda Viticole Paolo Conterno

Azienda Viticole Paolo Conterno

Giorgio Conterno and his sister Marisa produce exemplary wines from their 7 hectares of vineyards located in the Ginestra growing area in the Monforte d'Alba. Formed in Helvetian geological age, the soil is mainly limestone and clay on a slope with a gradient of approximately 25-30%. The average altitude is 350 metres. 5 hectares are given over to the production of Nebbiolo destined for Barolo while the remaining two are planted with Barbera.

Recent investments in the winery have included new cellars installed in 1997 and quality is now at an all time high. The Barolos are renowned for their complexity and depth of flavour while the Barbera is fast becoming one of the most distinctive wines being produced in the region today.

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Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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