Aldo Conterno, Poderi
Summary
Aldo Conterno operates a 25-hectare estate in Monforte d'Alba's Bussia zone, producing Barolo wines from three distinct vineyard parcels - Romirasco, Cicala, and Colonnello - where calcareous clay soils and elevations of 350-400 meters define the terroir. Their winemaking combines traditional methods with technical precision, featuring manual harvesting, temperature-controlled fermentation in stainless steel, and extended aging in large Slavonian oak casks.
Heritage & Leadership
The Conterno family's winemaking legacy in Piedmont dates back to the late 1800s, with Giovanni Conterno taking over management in 1927 when he took over his father Giacomo's estate. A pivotal moment came in 1969 when Aldo Conterno formed his own winery, separate from his brother Giovanni at the original Giacomo Conterno estate. Aldo established his winery in the Bussia zone of Monforte d'Alba, focusing exclusively on the production of Barolo and other traditional Piedmontese wines. Today, the estate continues under the leadership of Aldo's three sons: Franco, Stefano, and Giacomo Conterno, who maintain their father's dedication to site-specific Barolo production.
Vineyards & Wines
The estate comprises 25 hectares of vineyards, with the crown jewels being three distinct parcels within the Bussia cru: Romirasco, Cicala, and Colonnello. These southwest and southeast-facing slopes sit at elevations between 350 and 400 meters above sea level. The soils consist primarily of calcareous clay, characteristic of the Bussia zone. The estate's flagship wines come from these single-vineyard sites, each expressing distinct characteristics of their specific locations within Bussia. Nebbiolo comprises the majority of plantings, with smaller parcels dedicated to Barbera and Freisa.
Philosophy & Practice
The winemaking approach at Aldo Conterno combines traditional methods with precise technical execution. All harvesting is performed manually, with strict grape selection protocols. Fermentation takes place in temperature-controlled stainless steel tanks, followed by extended maceration periods that vary based on vintage conditions. The estate's Barolo wines age for a minimum of 24 months in large Slavonian oak casks, adhering to traditional Barolo aging practices. This methodical approach extends to their entire range, with each wine receiving specific vinification protocols based on the variety and intended style.