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Winemaking: Carbonic Maceration
orchard fruit aromatics give way to flavors of marcona almonds and dried apricot
We will look back on these times fondly as they were the days we could afford this wine
Winemaking: Native yeast in open top fermenters
2021 A.A. Diego Conterno, Nascetta | Barolo, Piedmont, Italy Hárslevelű Winemaking: Carbonic MacerationVarietal(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
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