- Our Clubs
Aldo Conterno’s Barolo Bussia is produced from five hectares of prime vineyards in Bussia Soprano, the original section of what has become a rather large vineyard in recent years. These five hectares are spread across three separate parcels with vines averaging 35-40 years old, with no vines younger than 20 years old.
Variety: 100% Nebbiolo
Cantina del Pino
100% Nebbiolo grapes grown in the hills above Barbaresco. Delicate perfume with aromas of dark cherry and black pepper and a hint of tobacco from a fine cigar.
Elegant and fully ripe with intense fruit and wonderful structure and balance.
Aged two years in oak and one year in the bottle, this wine is drinking very well now
and will age for many years.
The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color.
“Beautiful glowing ruby. Fine earthy nose, but right now quite backward. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish”
Intense scents of violet and iris lead the nose of this wine, along with a whiff of woodland berry. The fresh, linear palate offers Marasca cherry, crushed raspberry, star anise and chopped herb flavors framed by youthfully assertive, fine-grained tannins and bright acidity.
From 15 year old vines planted in calcareous, sandy soil in Bricco di Neive at 350 m above sea level. Fermentation and maceration: 15-20 days in steel vats at controlled temperatures with indigenous yeasts. Aged 26 months in large slavonian oak casks. Approximately 400 cases produced annually. First produced in 2000.
100% Nebbiolo grown in calcareous clay/sandy soils at 360 to 400 meters above sea level located within the Bric Micca cru. “Baluchin” translates to “star” in Piedmontese, as one can see the stars from this vineyard that sits at the highest position within the cru, all planted to dramatic 45°-55° slopes. Fermentation lasts 7-8 days under temperature control. Malolactic occurs in oak. Aged in medium-toasted, small French oak barrels (10% new) for 20-22 months. 400 cases produced.
Intense aromas of raspberry compote, forest floor, eucalyptus and oak-driven spice drive the nose on this fragrant red. On the firm, youthfully austere palate, assertive, fine-grained tannins provide support for Marasca cherry, licorice, mint and a note of French oak. Drink 2021–2026.
In his late teens, Davide Carlone (born 1968) worked a 1ha, old-vine Boca vineyard that was one of only three hectares still in existence. In this tiny appellation that once flourished, little remains of the once prolific vineyards that thrived pre-phylloxera. To understand how the landscape of Boca and neighboring Lessona, Gheme and Gattinara appeared in that era, simply replace these now mostly wooded hills with the vast vineyard extensions of the Langhe today. In fact, in that era the tables of Nebbiolo production were reversed with Upper Piedmont as the epicenter.
As local as local gets, Carlone -who has never been on a plane- has held tight to the tales of times past. Since the late 80’s, he has moonlighted to keep Boca alive, clearing woods and planting more and more Nebbiolo and Vespolina—a passion that predates those of a determined Swiss wine merchant and colleague who began to resurrect Le Piane in the late 1990’s.
Crafting natural wines, Carlone has been the guiding light of Boca, offering advice and growing for others while the appellation slowly gained traction. Today, he keeps a bit more of his grapes and finished wines for himself. The Croatina spends over a year in cask and the Boca nearly four, with minimal racking. Both Croatina and Nebbiolo are utterly unique expressions when grown in Boca, in part because the soils and bedrock are primarily volcanic porphyry, which is an appellation specific trait because the hills of Boca are the remnant of a once active volcano.
From our vineyard Braja in Santo Stefano Roero we make our Roero Riserva, that takes its name from the Piedmontese dialect word “shout” and was inherited by our maternal grandfather Aldo. The wine is perfectly expressing the combination in elegance and power of Nebbiolo. The vines enjoy a south-west exposure, with a sandy soil that exalt the typical characteristics of Roero DOCG.
Enticing scents of violet, rose and woodland berry escape the glass. Full bodied and polished, the palate delivers black cherry, cranberry, licorice and crushed herb while austere fine-grained tannins and bright acidity provide an age-worthy framework. It's still young and taut and needs several more years to fully develop. Drink 2023–2033.
35% Nebbiolo, 35% Merlot, 30% Cabernet aged for 18 months in Barrique. A fruity, elegant taste, good balance in the mouth and a fresh fruity finish with very fine, silky tannins. Sito Moresco combines complexity and longevity with refinement and accessibility.
A juicy luscious and complex core of raspberry, boysenberry and mulled currant fruit. The palate has a solid acidity and ripe dark fruit, completed by Nebbiolo length and elegance. Pair with grilled red meat and strong cheeses.
This wine is ideal with the rich Piemontese cuisine and is a great foil for the truffles of the region.
Grape varietal: Nebbiolo
Harvest time: late September, early October
Vinification: maceration in contact with the grape skins for
a duration of 5 days, alcoholic and malolactic fermentation in steel tanks
In the glass: a wine with a fresh and fruity taste, soft and delicate tannins
and hints of rose and violet. Always elegant and enchanting
Serve with meat and cheese.
100% Nebbiolo grown in the commune of Babaresco, where calcareous blue marl soils dominate. All of the fruit comes from the slopes of the Muncagöta cru, which happens to be the dialect form of “Moccagatta”. The grapes are macerated on the skins in temperature-controlled steel tanks, then the wine is aged in French oak barriques, of which approximately 40% are new, for 18 months. 1,300 cases produced annually.