2001 Barolo Colonnello
00
2013 - 2019
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Consumers who enjoy the wines of Aldo Conterno would do well to pick up this estate's excellent 2001s. This perfectionist producer has bottled none of his 2002s and 2003s. “2003 was just too hot. When temperatures go above 35 degrees Celsius (95 degrees Farenheit) without respite, the plants shut down and the seeds don't ripen fully. If the fruit is harvested too soon, the wines retain these green, hard tannins which can be quite unpleasant,” explains Giacomo Conterno, Aldo's son. Turning more upbeat, Conterno says “I do think 2004 has all the ingredients to be a great year.” “In my opinion, it should be possible to tell if a wine is balanced and well-made as soon as it is in the bottle,” says Conterno. “Of course a young Barolo will be tannic, and in need of bottle age to reach its maximum expression, but the idea that a Barolo should be tough and inaccessible when young, and need 30 years to reach greatness is absurd. I want to make Barolos that will be delicious after 4-5 years, and that will continue to improve for decades after that.” In terms of winemaking, the house style is divided along two lines. The estate's four Barolos are vinified in the same manner. The wines are fermented in horizontal fermenters, “which are different from the more violent rotary fermenters,” explains Conterno. Fermentation and maceration lasts 2-3 weeks, depending on the vintage. The wines are then aged in Slavonian oak casks ranging from 25 to 75 hectoliters, which are changed every 15-18 years. Selected yeasts are not used. The wines are very approachable, even in a structured vintage such as 2001, and tend to show a lot of sweet fruit in their youths as well as notes of spices and vanilla that suggest at least some new oak. These are very clean and polished wines of great elegance.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The Conternos made no wines in 2002, and there will be no Barolo crus in 2003. "It was too hot for nebbiolo in Barolo; the best sites were fried by the sun, and the grapes had no acidity," said Giacomo Conterno, who with his brothers Stefano and Franco assists father Aldo, "but 2003 was a great year for barbera. "Incidentally, Giacomo assured me that there was no truth to the rumor that this estate was for sale. The story arose when the local edition of the Italian newspaper La Stampa reported that actor Gerard Depardieu was seeking to buy a Barolo estate in the Monforte area, even though the article did not name names. "It was good publicity for us, free advertising," noted Aldo Conterno. Aldo emphasized that although his estate is often described as increasingly modernist in orientation, "we are always traditional with Barolo; it's our other wines we experiment with," said Aldo. "We already have noble, smooth Barolo tannins, and we don't like sweet wood tannins. "
Imports to: United States
Address: 443 Park Avenue South Suite 501 New York, NY 10016
Phone: 888.242.1342
Email: info@massanois.com
Website: https://massanois.com/