Wine Advocate | Rating: 94The 1961 Barolo Riserva Monfortino was especially beautiful and fresh. It offered a similar flavor profile as the 1958 with greater harmony and balance, if not quite as much sheer power.Author: Antonio GalloniIssue: 05-01-2008
Giacomo Conterno's two sons, Giovanni and Aldo Conterno, formally took over the estate in 1961. With the older Giovanni Conterno already responsible for winemaking since the 1959 vintage, Aldo Conterno eventually parted ways over conflicting winemaking philosophies with his brother, and he then founded his own estate: Poderi Aldo Conterno in 1969. Both wineries share the view that the "modernist" approach (using small oak barrels and shorter maceration times) undermines the inherent fruit of the Nebbiolo by adding too much vanilla flavor to the wine. Roberto Conterno, became the 4th generation to man the helm in 2003, and has continued the traditions, while expanding the estate's holdings to include 3 hectares of Ceretta vines.
Today, Conterno's Monfortino Riserva (their Grand Cru) is only produced in exceptional years - at times when the full expression of the Nebbiolo grape can be seen in the wines. A lot like the wines of Giacosa and Gaja, Conterno wines are deserving of a place in any cellar for their age-ability both as an investment or eventual drinking pleasure.
*Pictured (left) - 'The Arione Single Vineyard purchased by Cantina Giacomo Conterno'
Nebbiolo is the king of , and usually the only grape in the and wines of this region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.
In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release. Some of the best examples of this variety come from , , , and .
The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.
Collector Data For This Wine
- 38 bottles owned
- 16 collectors