Barolo Ginestra 1998 Paolo Conterno

Monforte d’Alba, Langhe

In 1886, Paolo Conterno founded the Casa della Ginestra dedicating himself to the cultivation of Nebbiolo, Barbera and Dolcetto. Thanks to subsequent generations, the company has maintained a tradition of passion for viticulture and the production of quality wines. The Conterno family personally takes care of the cultivation of the vineyards, divided between the Nebbiolo, Barbera and Dolcetto varieties, on hilly land of approximately 10 hectares characterized by slopes of up to 38% and calcareous-clayey soil.

The favorable microclimate and the history of the area contribute to the production of wines of absolute quality, such as Cru Ginestra, one of the most important Barolo vineyards. The winemaking process follows traditional methods, such as the use of vertical tanks and aging in French oak barrels, and annual production amounts to approximately 80,000 bottles. Respect for tradition and dedication to the best winemaking practices have been and still are the core values ​​of the Conterno family in the world of wine.

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The grapes used come from the Ginestra Cru, characterized by clay-limestone soil with a slope of up to 40%, optimal exposure towards the South and an altitude of 350 metres. The winemaking process follows tradition, starting with the careful selection of the grapes, pressing and destemming, prolonged maceration and racking with the first rackings. The refinement takes place in oak barrels and continues in the bottle until the perfect balance between the components of the wine is achieved.

The result is a wine with a dark garnet color, elegant and harmonious in aromas, with fruity, spicy, balsamic and mineral notes.

Producer: Paolo Conterno

Barolo Ginestra

Monforte d’Alba, Piedmont

Paolo Conterno

Nebbiolo

1998

14.5%

Red wine

Winmaking begins with the careful selection of the grapes to obtain a product with great structure and longevity. After harvesting, the grapes are subjected to pressing and destemming, followed by maceration for 22-28 days in special tanks which allow the noble components of the skin to be continuously extracted. Once the optimal ratio between color and extracted tannins has been reached, we proceed with racking and the first decanting. The refinement takes place according to tradition, in oak barrels, and continues in the bottle until the perfect balance between the different components of the wine is achieved.

Notes of berries in jam and dark spices, memories of now withered flowers, herbaceous hints tending towards balsamic and a lot of minerality

The sip is elegant and velvety, the tannin is a caress and the body is sinuous, the finish is long and enveloping

Service temperature 16°-20°

Beef rib with Barolo

Long-lasting and structured