A selection of grapes from Conterno’s vineyards in Monforte d’Alba: ‘Bricco San Pietro,’ ‘San Giovanni’ (near the village of Barolo) and ‘Ginestra’ (closer to Serralunga), each vinified separately.
Vines
Traditional ploughing, no weed killing, reasoned additives. Double cane pruning adapted to the vigor of the vines. Manual harpening, topping, and reasoned de-leafing.
Harvest
Manual, followed by successive sortings of the grapes. De-stemming, crushing, and fermenting plot by plot.
Vinification
Wooden vats room with thermo-regulation system. Alcoholic fermentation lasting 7 to 10 days with twice daily pumping over. Maceration about 3 weeks. Drawing off into the barrels lot by lot.
Aging
16-18 months in French oak barrels in a cellar kept at a constant temperature of 15°C. 50-70% new wood according to vintages. Topping 3 times a week. Barrel to barrel racking. Fining in the barrels with fresh egg whites.
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