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Barolo Pietrin Franco Conterno 2017

£36.00

Barolo is becoming as desirable as top Burgundy and Bordeaux – it’s rare, it’s red and it’s really hard to drink when it’s young.   So collectors like it as they can put it away and treat it as an investment, which I think is a shame, because it should be enjoyed.  Admittedly a few years after it was made – the Nebbiolo grape from which Barolo is made is a thick skinned, tiny berried little chap, who takes an incredibly long time to ripen – it’s pretty much the last thing to be harvested in Piedmont.  Because it is still ripening in September it has to be planted on south facing slopes so that it can catch enough sunlight (as the sun is lower in the sky), and both in Barolo and Barbaresco its near neighbour, there are natural amphitheatres of vineyards which provide just the right aspect and incline.  We’ve seen these for ourselves on our various tours to Piedmont.

Curiously these thick skinned black grapes make very pale wine, which belies the intensity of fruit, the big tannins and as the wine opens out over time (Barolos aren’t released until nearly 4 years after harvest, and will have spent at least 18 months in oak.

The Conterno family produces wines of elegance and prestige in the heart of the Langhe.  The winery was born in Cascina Sciulun, an ancient Piedmontese farm built in the mid-nineteenth century.

This wine is a vibrant grenade ​​red colour with light orange notes.  It has a rich, sweet, tannic, coarse, young and powerful flavour. As a food match I’d pair with a wild boar ragù recipe, and my cheese pairing is one of my favourites: Pecorino di Fossa, which I like to describe as ditch-aged, though it’s actually matured in straw lined pits for at least 90 days in Emilia Romagna.

 

Additional information

Colour/Style

Red

Country/Region

Italy – North

Region

Piedmont

Dry/Sweet

Dry

Alcohol level

14%+

Winemaking

Conventional

Bottle Size

75cl

Food matching suggestions

Hearty casseroles, Roasts – meat or veg/pulse bakes

Cheese Matching Suggestions

Low moisture hard cheeses eg Parmigiano, Pecorino, Manchego