Other Reds

2009

Aldo Conterno 'Cicala' Barolo

Nebbiolo

750 ML

$189.99

Product Description

SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties. VINEYARD: Cicala vineyard, in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin soaking inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for 30 days: during this time the alcoholic VINIFICATION gets fully complete, and the wine is then drawn off. VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades. CELLAR REFINING: The new wine is racked several times before transfer to large Slavonia oak casks where it is aged and refined for 28 months. NOTES: the vineyard Cicala [meaning: balm-cricket] is about 40-45 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.

Details

Varietal: Nebbiolo

Region: Barolo

Region Description:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.