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orchard fruit aromatics give way to flavors of marcona almonds and dried apricot
Typicity: Atypical
Winemaking Techniques: all indigenous yeast fermentations in stainless steel tanks
Winemaking: Native yeast in open top fermenters
2021 A.A. Diego Conterno, Nascetta | Barolo, Piedmont, Italy Hárslevelű orchard fruit aromatics give wayVarietal(s): Nascetta sourced from Ginestra Vineyard Management: Certified Organic (2014) Winemaking: Hand harvested, Destemmed, indigenous yeast fermentation in stainless steel tanks, aged for 30 months in a mix of 50HL botti and concrete, Vegan: Yes Typicity: Typical of more traditional winemaking in the Langhe, where less is more. Bio: The Conterno name is as synonymous with Barolo as it is prolific. Diego left the family project of Conterno